Crunchy Zucchini Chips
Light, crispy, and oven-baked zucchini chips that make a healthy, crave-worthy snack or side.
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds
- ½ cup panko breadcrumbs
- ½ cup flour white whole wheat or all-purpose
- ¼ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 large egg whisked
- Nonstick cooking spray
Instructions
- Preheat oven to 425°F (220°C). Line and grease baking sheets.
- Pat zucchini slices dry with paper towels.
- Set up dredging stations: egg in one bowl, breadcrumb mix in another.
- Dip zucchini into egg, then coat with the breadcrumb mixture.
- Arrange on baking sheet without overlap. Spray with oil.
- Bake for 10 minutes, flip, spray again, and bake 10 more minutes.
- Optional: Broil for 1–2 minutes for extra crispiness.
- Serve hot and enjoy!
Notes
- Use gluten-free breadcrumbs for a GF version.
- For vegan, swap egg for flax egg and Parmesan for nutritional yeast.
- Best served fresh. Reheat in oven or air fryer for crunch.
- Add spices like cayenne or smoked paprika for flavor twists.