Crispy Zucchini Chips: Your New Favorite Guilt-Free Snack

These Crispy Zucchini Chips are a delicious, guilt-free alternative to traditional snacks, perfectly seasoned and baked to a satisfying crunch.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chips

2 large Zucchini sliced into rounds
1/2 cup Grated Parmesan Cheese adds flavor and crunch
1/2 cup Panko Breadcrumbs gluten-free versions work as well
2 tablespoons Olive Oil for coating
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Paprika
2 tablespoons Fresh Parsley for garnish

Equipment

oven
baking sheets
parchment paper
mixing bowl
knife
cutting board

Method

Step-by-Step Instructions for Crispy Baked Zucchini Chips

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Wash the zucchinis under cold water and dry them. Slice into 1/4-inch rounds and pat dry to remove moisture.
In a bowl, mix grated Parmesan, panko breadcrumbs, garlic powder, oregano, and paprika.
Drizzle olive oil over zucchini slices, then toss with the breadcrumb mixture until thoroughly coated.
Arrange the coated slices on baking sheets in a single layer and bake for 20-25 minutes, flipping halfway through.
Once baked, let the chips cool, garnish with parsley, and serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 14gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

For best results, slice zucchini evenly and avoid overcrowding on baking sheets to ensure crispiness. Allow them to cool completely before storing to maintain crunch.

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