Baked Parmesan Zucchini Chips (Print View)
Crispy zucchini rounds baked with a cheesy Parmesan crust for a golden, savory snack or appetizer.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, sliced into 1/4-inch rounds
→ Coating
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup breadcrumbs (use gluten-free if needed)
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt
→ Binding
08 - 2 large eggs
# Step-by-Step Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk the eggs until fully combined.
03 - In a separate bowl, mix the grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, black pepper, and salt.
04 - Dip each zucchini slice into the whisked eggs, letting excess drip off, then thoroughly coat in the Parmesan-breadcrumb mixture.
05 - Place the coated zucchini slices in a single layer on the prepared baking sheet.
06 - Bake for 20 minutes, flipping slices halfway through until golden and crispy.
07 - Serve warm, optionally accompanied by your preferred dip.
# Expert Suggestions:
01 -
- These chips deliver that perfect crunch while sneaking in a healthy veggie dose—your secret for impressing friends.
- The cheesy Parmesan crust adds a flavor boost that keeps everyone coming back for more.
02 -
- Make sure the zucchini slices are dry before dipping; extra moisture can make the coating soggy.
- Broiling the chips for 1 to 2 minutes at the end adds incredible extra crunch that transforms the snack.
03 -
- Patting zucchini slices dry is your best friend for crunch.
- Flipping halfway through baking guarantees even golden crispiness every time.