Crispy Parmesan Zucchini Chips
Ingredients
- 2 medium zucchini, sliced into ⅛-inch rounds
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 large egg, beaten
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Cooking spray
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- In a shallow bowl, beat the egg.
- In another bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, salt, and black pepper.
- Dip each zucchini slice into the beaten egg, letting any excess drip off.
- Coat each slice in the Parmesan mixture, pressing gently so the coating sticks well.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
- Lightly spray the tops with cooking spray.
- Bake for 20–25 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.
- Serve immediately with your favorite dipping sauce, such as ranch, marinara, or garlic aioli.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4