Description

These crispy zucchini chips are a delicious, healthier alternative to traditional potato chips. Thinly sliced zucchini is lightly seasoned, coated with breadcrumbs, and baked until golden and crunchy. They make the perfect snack or appetizer for any occasion, and are a great way to sneak in extra veggies for both kids and adults!

Ingredients

Main Ingredients

2 medium zucchinis
2 tablespoons olive oil

Breading & Seasoning

1/2 cup breadcrumbs (regular or panko)
1/4 cup grated Parmesan cheese (optional)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat Oven – Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it. This ensures the chips don’t stick and encourages crispiness.
Slice Zucchini – Using a mandoline or sharp knife, thinly slice the zucchinis into even, 1/8-inch rounds. Consistent thickness is key for even baking and crispiness.
Dry the Slices – Pat the zucchini slices dry with paper towels to remove excess moisture. This helps them turn crispy in the oven.
Prepare Breading Mixture – In a bowl, combine the breadcrumbs, Parmesan (if using), garlic powder, paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
Coat the Zucchini – Toss the sliced zucchini in olive oil to lightly coat. Press both sides of each slice into the breadcrumb mixture, ensuring a generous, even coating.
Arrange and Bake – Lay the coated slices in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
Cool and Serve – Remove chips from the oven, let cool slightly to finish crisping up, and serve immediately as a snack or appetizer.

Notes

For best results, use a mandoline for evenly thin slices.
Watch baking time closely; thinner slices bake faster.
Sprinkle extra Parmesan or your favorite herbs for extra flavor.
Store leftovers in an airtight container, but note they’re best enjoyed fresh.
For a gluten-free version, use gluten-free breadcrumbs.