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Crispy Baked Zucchini Chips

Crispy Baked Zucchini Chips
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Crispy Baked Zucchini Chips are a healthy, crunchy, and flavorful snack made without frying. They offer a guilt-free, golden crispiness with simple ingredients and versatile seasonings. Perfect as a light appetizer or wholesome side, these chips are easy to prepare and ideal for any occasion.

Ingredients

Main Ingredients

  • Zucchini – 2 medium-sized
  • Olive oil – 2 tablespoons
  • Parmesan cheese – 1/4 cup, grated
  • Garlic powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Black pepper – 1/4 teaspoon

Optional Ingredients

  • Panko breadcrumbs – 1/4 cup (optional, for extra crunch)
  • Cayenne pepper or smoked paprika – 1/4 teaspoon (for spicy variation)
  • Herbs (dried oregano, basil, thyme) – 1 teaspoon combined (for herb variation)
  • Nutritional yeast – 1/4 cup (for vegan alternative to Parmesan)
  • Almond flour or gluten-free breadcrumbs – 1/4 cup (as gluten-free alternative to panko)
  • Lemon zest – 1 teaspoon (for garnish, optional)

Instructions

  1. Prepare the Zucchini: Wash the zucchinis thoroughly and slice them into thin, even rounds about 1/8 inch thick to ensure crispiness.
  2. Salt and Drain: Lay the zucchini slices on paper towels, sprinkle lightly with salt to draw out excess moisture, let them rest for about 15 minutes, then pat them dry thoroughly.
  3. Season the Coating: In a bowl, combine olive oil, garlic powder, Parmesan cheese, black pepper, salt, and optionally panko breadcrumbs or your chosen seasoning mix to create the coating.
  4. Coat the Zucchini: Gently toss the zucchini slices in the prepared mixture, ensuring each slice is evenly coated for uniform taste and crunch.
  5. Arrange and Bake: Place the coated slices on a baking sheet lined with parchment paper, making sure they don’t overlap. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through baking for even crispiness.
  6. Cool and Enjoy: Once baked to a golden crisp, remove from the oven and let the chips cool slightly to firm up before serving.

Notes

  • Slice zucchini thinly and evenly to ensure even baking and a perfect crunch.
  • Drain excess moisture well by salting and resting to prevent sogginess.
  • Use parchment paper on the baking sheet to avoid sticking and ease cleanup.
  • Flip the slices halfway through baking for an even crisp finish on both sides.
  • Do not overcrowd the pan; give slices space to crisp properly instead of steaming.
  • Store leftovers in an airtight container at room temperature for up to 2 days; best eaten fresh for maximum crispiness.
  • Freezing is not recommended as it can cause sogginess when thawed.
  • To reheat, place chips in a hot oven or toaster oven at 375°F (190°C) for a few minutes to restore crispiness.

Nutrition

Keywords: zucchini chips, healthy snack, baked zucchini, crispy vegetable chips, gluten-free snack, low calorie snack, veggie chips, easy appetizer

Find it online: https://mealsbylina.com/crispy-baked-zucchini-chips/