Crispy Zucchini Chips

$- 2 medium zucchinis, sliced into thin rounds - 1 cup breadcrumbs (panko or regular) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 2 large eggs, beaten - Olive oil spray or cooking oil To make crispy zucchini chips, you start with fresh zucchinis. Choose medium-sized ones for the best texture. They should feel firm and not have soft spots. Next, you need breadcrumbs. I like using panko for extra crunch. Grated Parmesan cheese adds a nice flavor and helps with browning. For seasoning, I use garlic powder, onion powder, and paprika. These spices give the chips a warm taste. Don’t forget to add salt and pepper. They help bring out the flavors. You’ll also need two large eggs. Beaten eggs help the breadcrumbs stick to the zucchini slices. Finally, have some olive oil spray or cooking oil on hand. This oil helps the chips crisp up nicely in the oven. Together, these ingredients create a simple and tasty snack. Check out the Full Recipe for step-by-step instructions. - Preheat your oven to 225°F (110°C). - Line a baking sheet with parchment paper. First, set the oven temperature. This low heat helps the zucchini dry out. Next, grab your baking sheet and cover it with parchment paper. This keeps the chips from sticking and makes cleanup easy. - Mix together breadcrumbs, Parmesan, and spices. In a shallow bowl, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. This blend adds flavor and crunch. Use your hands or a fork to mix well. You want an even coating for the zucchini. - Dip zucchini in beaten eggs and then dredge in breadcrumb mixture. - Place coated slices on the baking sheet. Take each zucchini slice and dip it into the beaten eggs. Let any extra egg drip off. Next, dredge the slice in the breadcrumb mix. Press gently to make sure it sticks well. Place each coated slice on the baking sheet in a single layer. This step is key for even cooking. - Spray or drizzle with oil and bake until crispy. Now, lightly spray or drizzle the tops of the zucchini with olive oil. This helps them turn golden brown and crisp. Bake the zucchini in the preheated oven for 1 to 1.5 hours. Flip them halfway through for even cooking. When they are crispy and golden, take them out. Let them cool for a few minutes to get even crunchier. For the full recipe, check back to see how easy it can be to make crispy zucchini chips! To make your zucchini chips truly crispy, I recommend using panko breadcrumbs. They add a great crunch that regular breadcrumbs don’t quite match. Also, slicing the zucchini thinly is key. Aim for about 1/8 inch thick. Thinner slices bake more evenly and become crispier. If you want to prep in advance, you can store your zucchini slices in the fridge. Keep them in a sealed container with a paper towel. This absorbs extra moisture. For baked chips, let them cool completely before storing. Use an airtight container to keep them fresh. When serving your crispy zucchini chips, consider a rustic bowl or a wooden platter. This adds a nice touch. You can garnish with fresh parsley for color. Pair them with a homemade dip like tzatziki or marinara for extra flavor. These ideas make for an inviting presentation that will impress your guests. {{image_2}} You can change up the flavor of your crispy zucchini chips easily. Try adding different spices to the breadcrumb mix. For a spicy kick, use cayenne pepper or chili powder. If you love herbs, add dried oregano or basil. You can even mix in some Italian seasoning for a classic taste. Experimenting with flavors makes the recipe exciting every time! If you want to switch things up, consider using almond flour or gluten-free breadcrumbs. Almond flour gives your chips a nutty flavor and works well for those avoiding gluten. Gluten-free breadcrumbs give a great crunch without any wheat. Both options taste fantastic and keep your chips crispy. For those who follow a vegan diet, you can make simple swaps. Instead of eggs, use a flaxseed meal mixed with water as a binder. For the cheese, try using nutritional yeast or a vegan cheese substitute. These changes keep the chips tasty while fitting your dietary needs. Enjoy your crispy zucchini chips guilt-free! To keep your leftover zucchini chips fresh, follow these steps: - Cool Completely: Let the chips cool down at room temperature. This helps them stay crisp. - Use Airtight Containers: Place the chips in a clean, dry, airtight container. This keeps moisture out. - Layer with Paper Towels: Place paper towels between layers of chips. This absorbs any excess moisture. For best results, eat your zucchini chips within a few days. However, if stored properly, they can last up to a week. To bring back that crunch when reheating, do this: - Oven Method: Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet. Bake for about 5-10 minutes. Keep an eye on them to avoid burning. - Air Fryer Method: If you have an air fryer, set it to 350°F (175°C). Heat the chips for about 3-5 minutes. This method works great for restoring crispiness. Using these methods will help your chips taste fresh again, just like when they first came out of the oven. For more details, check the Full Recipe. To make crispy zucchini chips, follow these steps: 1. Slice Zucchini: Cut 2 medium zucchinis into thin rounds. 2. Mix Coating: In a bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. 3. Prepare Eggs: Beat 2 large eggs in a separate bowl. 4. Coat Zucchini: Dip zucchini slices in eggs, then coat with the breadcrumb mix. 5. Bake: Place on a baking sheet and lightly spray with olive oil. Bake at 225°F for 1 to 1.5 hours until crispy. This easy method gives you a crunchy snack. For the full recipe, check out the complete guide. Yes, you can fry zucchini chips for a different texture. Frying gives a crispier finish. Here’s how: - Heat Oil: Use a deep fryer or a pan with enough oil. - Fry in Batches: Carefully place coated zucchini slices in hot oil. Do not overcrowd the pan. - Cook Until Golden: Fry until golden brown, usually 2-3 minutes per side. Frying can yield a richer flavor, but baking is healthier and easier. Zucchini chips pair well with many dips. Here are some tasty options: - Tzatziki Sauce: A cooling cucumber yogurt dip. - Marinara Sauce: A classic tomato-based sauce. - Ranch Dressing: Creamy and tangy for a nice contrast. - Hummus: Adds a nutty flavor and is great for dipping. Choose your favorite or mix and match! To keep zucchini chips crisp, follow these tips: - Slice Thinly: Thin rounds help them cook evenly. - Use Salt: Sprinkle salt on slices before coating. Let them sit for 15 minutes to draw out moisture. - Pat Dry: After salting, dry the slices with paper towels. - Bake Low and Slow: Baking at a low temperature helps moisture escape. These steps keep your chips crunchy and delicious! This blog post covered how to make tasty zucchini chips from fresh zucchinis. You learned about the needed ingredients and step-by-step instructions to bake them until crispy. I shared tips for achieving the best texture and ways to store your chips. Zucchini chips can be a healthy snack or side dish. With simple swaps, you can make them fit any diet. Enjoy experimenting with flavors and sharing your crispy creations. Happy cooking!$

Indulge in the ultimate crispy zucchini chips with this easy recipe! Transform simple zucchinis into a crunchy snack perfect for any occasion. With just a few ingredients like breadcrumbs, Parmesan cheese, and spices, you’ll have a flavorful treat that’s sure to impress. Perfect for parties or casual snacking, these chips are a must-try. Click through to discover how to make your own crispy zucchini chips today!

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Ingredients

2 medium zucchinis, sliced into thin rounds

1 cup breadcrumbs (panko or regular)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

2 large eggs, beaten

Olive oil spray or cooking oil

Instructions

Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.

In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

Dip each zucchini slice into the beaten eggs, allowing excess to drip off.

Dredge the zucchini slices in the breadcrumb mixture, pressing lightly to ensure they adhere well.

Place the coated zucchini slices on the prepared baking sheet in a single layer.

Lightly spray the zucchini tops with olive oil spray or drizzle a small amount of cooking oil to enhance crispiness.

Bake in the preheated oven for about 1 to 1.5 hours or until crispy and golden brown, flipping halfway through for even cooking.

Remove from the oven and let the chips cool for a few minutes, which will help them crisp up even more.

Prep Time, Total Time, Servings: 15 mins | 1.5 hours | 4 servings

- Presentation Tips: Serve in a rustic bowl or on a wooden platter, garnished with a sprinkle of fresh parsley or a side of homemade dipping sauce, like tzatziki or marinara. Enjoy your delightful and crispy snack!