Crispy Parmesan Zucchini Chips
Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients
2 medium zucchini, sliced into ⅛-inch (3 mm) rounds
½ cup grated Parmesan cheese
¼ cup panko breadcrumbs (or crushed pork rinds for a low-carb version)
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Cooking spray or 1 tablespoon olive oil
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a wire rack set over a baking sheet.
Pat the zucchini slices dry with paper towels to remove excess moisture.
In a shallow bowl, combine the Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
Dip each zucchini slice into the beaten egg, letting any excess drip off.
Press both sides of each slice into the Parmesan mixture until well coated.
Arrange the coated zucchini slices in a single layer on the prepared baking sheet or rack.
Lightly spray the tops with cooking spray or drizzle with a little olive oil.
Bake for 25–30 minutes, flipping halfway through, until the chips are golden brown and crispy.
For extra crispiness, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Air Fryer Method
Preheat the air fryer to 375°F (190°C).
Arrange the zucchini slices in a single layer.
Air fry for 10–12 minutes, flipping halfway through, until crispy and golden.
Serving Suggestions
Serve warm with:
Marinara sauce
Ranch dressing
Garlic aioli
Spicy sriracha mayo
