These Garlic Parmesan Zucchini Chips are a fun and crunchy snack! Thinly sliced zucchini is crispy on the outside and sprinkled with garlic and cheesy goodness.
They’re so easy to make, you’ll wonder why you didn’t try them sooner! I love to munch on these while binge-watching my favorite shows – guilt-free snacking at its best!
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis are key here. If you can’t find zucchini, yellow squash works nicely too. Slice them evenly to ensure they bake uniformly.
Parmesan Cheese: Grated Parmesan brings that rich flavor. If you’re looking for a dairy-free option, nutritional yeast can add a cheesy hint, or try using a dairy-free cheese substitute.
Panko Bread Crumbs: These add extra crunch! If you don’t have panko, regular bread crumbs can work, but the texture might be a bit softer. You could even make your own by crushing stale bread.
Garlic: Fresh garlic provides the best flavor. If you’re in a pinch, garlic powder can substitute, but only use half the amount since it’s more concentrated.
Eggs: Eggs bind the coating. For a vegan or egg-free version, consider using a flax or chia seed mixture (1 tablespoon of ground seeds mixed with 2.5 tablespoons of water) as a binding agent.
How Do I Get My Zucchini Chips Extra Crispy?
Getting your zucchini chips crispy is all about moisture control and proper baking technique. Zucchini has a lot of water, so here’s what to do:
- Ensure you slice the zucchini evenly at 1/8-inch thick. This helps them cook at the same rate.
- Consider salting the slices before coating them. Lay them out on paper towels, sprinkle with salt, and let them sit for about 10-15 minutes. This draws out extra moisture.
- Don’t overcrowd the baking sheet. Give each slice space so they can brown nicely without steaming each other.
- Flipping them halfway through baking ensures even crisping.
With these tips, your chips will come out crispy and delicious every time! Enjoy snacking!
Garlic Parmesan Zucchini Chips
Ingredients You’ll Need:
For the Chips:
- 2 medium zucchinis, sliced into 1/8-inch thick rounds
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning or mixed herbs
- Salt and black pepper, to taste
- 2 large eggs
- Cooking spray or olive oil for greasing
Optional:
- Fresh parsley for garnish
- Ranch dressing or garlic aioli for dipping
How Much Time Will You Need?
In total, you’ll need about 30-35 minutes. This includes around 10 minutes of prep time to slice and coat the zucchini, followed by 15-20 minutes of baking.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This temperature ensures crispy chips. While that heats up, line a baking sheet with parchment paper or a silicone baking mat. Lightly grease it with cooking spray or a bit of olive oil to prevent sticking.
2. Prepare the Egg Mixture:
In a shallow bowl, crack the eggs and whisk them well until they’re fully beaten. This will help the coating stick to the zucchini.
3. Mix the Coating:
In another bowl, combine the grated Parmesan cheese, panko bread crumbs, minced garlic, dried Italian seasoning, salt, and black pepper. This mix will be flavorful and crunchy!
4. Coat the Zucchini:
Now it’s time to coat the zucchini! Dip each slice into the egg mixture, letting any excess egg drip off. Then, place the slice into the breadcrumb mixture and coat it well, making sure it’s fully covered. Arrange the coated slices on your prepared baking sheet in a single layer—give them some space to crisp up nicely!
5. Add a Little Extra Flavor:
For an extra crispy finish, lightly spray the tops of the coated zucchini slices with cooking spray or drizzle a little olive oil over them. This helps them brown beautifully while baking.
6. Bake the Chips:
Pop the baking sheet in the preheated oven and let the chips bake for about 15-20 minutes. Flip them halfway through for even cooking. They’re ready when they’re golden brown and crispy around the edges!
7. Cool and Garnish:
Once out of the oven, let them cool for a couple of minutes. If you want, sprinkle some freshly chopped parsley on top for a touch of color and flavor.
8. Serve and Enjoy:
These chips are best enjoyed warm. Serve them with ranch dressing, garlic aioli, or your choice of dipping sauce. Perfect for snacking or as a side dish!
Now dive in and enjoy your delicious and crispy Garlic Parmesan Zucchini Chips!
Can I Use Regular Breadcrumbs Instead of Panko?
Yes, you can use regular breadcrumbs, but keep in mind that they may not provide the same level of crunch as panko. If possible, toast the breadcrumbs lightly before using them to enhance their flavor and crispiness.
What If I Don’t Have Zucchini?
No problem! You can substitute zucchini with other vegetables like eggplant or yellow squash. Just ensure they are sliced uniformly for even cooking.
How Do I Store Leftover Zucchini Chips?
Store any leftover chips in an airtight container at room temperature for up to 2 days. If they lose their crispiness, you can re-crisp them in the oven at 375°F for a few minutes.
Can I Make These Chips in an Air Fryer?
Absolutely! Simply preheat your air fryer to 400°F, arrange the coated zucchini in a single layer in the basket, and cook for about 10-15 minutes, shaking the basket halfway through. Enjoy the same crispy goodness!
