This recipe creates crispy Parmesan zucchini chips using simple ingredients.
Thinly sliced zucchini rounds are coated in a mixture of panko bread crumbs and Parmesan cheese, then dipped in beaten egg to help the coating stick.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Why You’ll Love Making It
- Easy & Beginner-Friendly – Simple ingredients and minimal prep make this a go-to snack.
- Crispy & Flavorful – Panko and Parmesan create the perfect crunchy coating.
- Versatile Side or Snack – Serve as an appetizer, side dish, or a healthier alternative to chips.
- Baked, Not Fried – Light and crispy without excess oil.
Ingredients
- 1 medium zucchini – Thinly sliced into even rounds for even cooking.
- 1 cup panko bread crumbs – Creates a crispy texture.
- ¾ cup grated Parmesan cheese – Adds a rich, cheesy flavor.
- 1 large egg – Beaten, to help the coating stick.
- Cooking spray – Ensures a golden, crispy finish.
Instructions
Step 1: Prep the Ingredients
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Step 2: Prepare the Coating
In a bowl, mix panko bread crumbs and Parmesan cheese. In a separate bowl, beat the egg.
Step 3: Coat the Zucchini
Dip each zucchini slice into the beaten egg, then coat with the panko-Parmesan mixture, pressing lightly to adhere.
Step 4: Arrange & Spray
Place coated zucchini slices on the prepared baking sheet. Lightly spray the tops with cooking spray to enhance crispiness.
Step 5: Bake Until Golden
Bake for 12-15 minutes, flipping halfway, until the zucchini chips are golden brown and crispy.
Step 6: Serve & Enjoy
Serve warm with your favorite dip or as a crunchy side dish.
FAQs
Can I make these in an air fryer?
Yes! Cook at 400°F (200°C) for 8-10 minutes, shaking halfway for even crisping.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
