These Healthy Crispy Baked Zucchini Chips are a crunchy, low-calorie treat! Slice zucchini thin, sprinkle with your favorite seasonings, and bake until crispy. Easy and so yummy!
Whenever I make these, my snack cravings vanish! I love enjoying them while binge-watching my favorite show. Plus, they’re way healthier than chips—you won’t even miss them!
Key Ingredients & Substitutions
Zucchini: This is the star of the recipe! Zucchini has a high water content, which makes it great for chips. If zucchinis aren’t available, you can try eggplant or yellow squash for a similar crunch.
Panko Breadcrumbs: These give a light and crispy texture. If you can’t find panko, regular breadcrumbs work fine. For a gluten-free version, use gluten-free breadcrumbs or crushed cornflakes!
Parmesan Cheese: This adds a salty, cheesy flavor. If you want a dairy-free option, nutritional yeast is a great substitute for the cheesy taste.
Seasonings: Garlic powder and smoked paprika add delicious flavor. Feel free to experiment with other spices like Italian seasoning, cayenne for heat, or lemon pepper for zest!
How Can I Get Zucchini Chips Extra Crispy?
Getting your zucchini chips crispy is all about moisture control and proper baking technique. Here are some tips:
- Slice the zucchini thinly. Thinner slices will cook faster and crisp up better.
- After slicing, sprinkle the zucchini slices with salt and let them sit for about 10-15 minutes. This draws out moisture, which helps them become crunchier.
- When coating the slices, make sure to shake off excess egg and breadcrumbs so they don’t get soggy.
- Don’t overcrowd the baking sheets. Give them space so the hot air can circulate and crisp them up!
- Lastly, allow them to cool a bit once out of the oven, as they will crisp up further while cooling.
With these tips, you’ll have deliciously crispy baked zucchini chips every time! Enjoy snacking guilt-free!
Healthy Crispy Baked Zucchini Chips
Ingredients You’ll Need:
- 2 large zucchinis
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 2 large eggs
- Fresh parsley, finely chopped (for garnish)
- Cooking spray or a light drizzle of olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of baking time. In total, you’ll spend about 35-40 minutes from start to finish, and then you can enjoy crispy, healthy snacks!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help your zucchini chips get nice and crispy. While the oven heats up, prepare your baking sheets by lining them with parchment paper or a silicone baking mat.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly to remove any dirt. Then, using a sharp knife, slice them into thin rounds, aiming for about 1/8-inch thickness. Thin slices are key to achieving crispy chips!
3. Mix the Egg Wash:
In a shallow bowl, crack the eggs and whisk them until the mixture is smooth. This egg wash will help the breadcrumbs stick to the zucchini slices.
4. Combine the Coating:
In another shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika (if you choose to use it), salt, and pepper. Mix everything together so it’s evenly combined.
5. Coat the Zucchini Slices:
Dip each zucchini slice into the egg mixture, making sure to let the excess drip off. Then, coat it in the breadcrumb mixture, ensuring it’s fully covered. Place the coated slices in a single layer on the prepared baking sheets. Try not to overlap them!
6. Add a Bit of Oil:
To help the chips crisp up nicely, lightly spray them with cooking spray or drizzle a tiny bit of olive oil over the top. This step helps achieve that golden-brown color.
7. Bake the Zucchini Chips:
Place your baking sheets in the oven and bake the zucchini chips for 20-25 minutes. Be sure to flip them halfway through the baking time. They should be golden brown and crispy around the edges when done.
8. Cool and Garnish:
Once they’re done baking, remove the zucchini chips from the oven and allow them to cool for a few minutes. They will continue to crisp up as they cool down. After they’ve cooled a bit, sprinkle with freshly chopped parsley for a pop of color and flavor.
9. Serve and Enjoy:
Your Healthy Crispy Baked Zucchini Chips are now ready to enjoy! Snack on these delicious chips guilt-free or serve them as a side dish. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini is the star here, you can use other vegetables like eggplant, carrots, or sweet potatoes. Just adjust the slicing thickness and baking time as needed for optimal crispiness.
How Do I Store Leftover Zucchini Chips?
Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can re-crisp them in the oven for a few minutes if they lose their crunch!
Can I Make This Recipe Vegan?
Yes! To make it vegan, replace the eggs with a flaxseed meal or a chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons of water). You can also skip the Parmesan or use nutritional yeast for that cheesy flavor.
How Can I Adjust the Seasoning to My Taste?
Feel free to get creative! Add your favorite herbs or spices such as Italian seasoning, cayenne pepper for heat, or lemon zest for a refreshing twist. Just remember to taste and adjust the salt as needed!
