These Garlic Parmesan Zucchini Chips are crispy and tasty! They are made from fresh zucchini coated with garlic and cheesy goodness, then baked to perfection.
Honestly, I can’t resist snacking on these while watching a movie. They’re that good! Plus, they’re a fun way to eat your veggies—what’s not to love?
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are ideal for this recipe. If you can’t find zucchini, you can use other vegetables like eggplant or yellow squash for a similar texture.
Parmesan Cheese: Grated Parmesan adds a sharp flavor. If you’re dairy-free, try nutritional yeast for a cheesy taste without the dairy. Just adjust the salt since nutritional yeast has its own saltiness!
Panko Bread Crumbs: These create a light and crispy texture. If you don’t have panko, regular bread crumbs will work, but they may not be as crunchy. Gluten-free breadcrumbs are great for those with dietary restrictions.
Garlic Powder: For the best flavor, fresh minced garlic can make a tasty substitute. Just be cautious with the amount, as fresh garlic is stronger!
How Do I Get My Zucchini Chips Extra Crispy?
Getting your zucchini chips crispy is all about moisture control and technique. Follow these tips to avoid sogginess and achieve perfect results:
- Slice zucchinis evenly and thinly to ensure all pieces cook at the same time.
- Pat the zucchini slices dry with paper towels before breading to remove any excess moisture.
- If you have time, sprinkle salt on the slices and let them sit for 10-15 minutes. This draws out moisture—just be sure to rinse and dry them afterward!
- Use a single layer on your baking sheet to prevent steam buildup, which can make them soggy. Make sure they have space between them!
- Consider adding a light drizzle of olive oil before baking, as it helps with browning and crispiness.
How to Make Garlic Parmesan Zucchini Chips
Ingredients:
- 2 medium zucchinis
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning (or mixed dried herbs)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil (optional, for extra crispiness)
- Fresh parsley, chopped (optional, for garnish)
- Ranch or aioli sauce for dipping (optional)
Time Estimate:
This recipe takes about 10 minutes to prep and around 20 minutes to bake, resulting in a total time of about 30 minutes from start to finish. So, you’ll have crispy, delicious zucchini chips ready for snacking in no time!
Instructions:
1. Preheat the Oven:
Kick things off by preheating your oven to 425°F (220°C). This temperature is perfect for getting those chips nice and crispy! Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly under running water. Cut off the ends, then slice them into thin, even rounds, about 1/8 to 1/4 inch thick. The thinner the slices, the crispier they’ll be!
3. Prepare the Egg Wash:
In a shallow bowl, crack the egg and whisk it until it’s smooth and combined. This will help the breadcrumbs stick to the zucchini slices.
4. Mix the Breading:
In another shallow bowl, mix together the grated Parmesan cheese, panko bread crumbs, garlic powder, Italian seasoning, salt, and black pepper. This flavorful mix is what makes the zucchini chips taste amazing!
5. Coat the Zucchini Slices:
Now the fun part! Take each zucchini slice, dip it into the egg to coat it, and let any excess egg drip off. Then, roll it in the Parmesan breadcrumb mixture until it’s completely covered. Place the coated slices on your prepared baking sheet in a single layer, making sure they don’t touch each other.
6. Optional Olive Oil:
If you want an extra crispy finish, drizzle or brush a little olive oil over the zucchini slices before baking. This step is totally optional but can enhance their crunchiness!
7. Bake Them Up:
Pop the baking sheet in the preheated oven and bake for about 15-20 minutes. Make sure to flip the chips halfway through so they cook evenly. They’re ready when they’re golden brown and crispy!
8. Final Touch:
Once they’re done baking, take them out of the oven and, if you like, sprinkle some fresh chopped parsley on top for a pop of color.
9. Serve and Enjoy:
Serve your garlic Parmesan zucchini chips warm, accompanied by your favorite dipping sauce like ranch or aioli. Get ready to indulge in some yummy, crunchy goodness!
Enjoy your crispy, garlicky, cheesy zucchini chips!
Can I Use Regular Breadcrumbs Instead of Panko?
Yes, you can use regular breadcrumbs if that’s what you have on hand! Just keep in mind that panko gives a lighter, crunchier texture, so the chips may not be as crispy with regular breadcrumbs.
What If I Don’t Have Fresh Zucchini?
No problem! You can substitute other vegetables like eggplant or yellow squash. Just remember to slice them similarly to ensure they cook evenly.
How Can I Store Leftover Zucchini Chips?
Store any leftovers in an airtight container at room temperature for up to 2 days. To re-crisp, place them back in the oven for a few minutes at 350°F (175°C) before serving.
Can I Make These Chips in an Air Fryer?
Absolutely! Preheat your air fryer to 400°F (200°C) and cook the coated zucchini slices in a single layer for about 10-12 minutes, flipping halfway through. They’ll turn out wonderfully crispy!
