Baked Zucchini Chips

Zucchini is more than just a trendy vegetable; it's a nutritional powerhouse. This summer squash boasts an impressive high water content, which is essential for hydration, especially during hot months. With just about 20 calories per cup, zucchini is an excellent choice for those looking to maintain or lose weight without sacrificing flavor or texture in their meals.

Discover the delightful world of Crunchy Zucchini Bliss Chips, a healthy and tasty alternative to traditional potato chips. Made with nutrient-rich zucchini, these chips offer a satisfying crunch while being low in calories. Enhanced with panko breadcrumbs and Parmesan cheese, they are easy to prepare and packed with flavor. Perfect for snacking, serving as a side dish, or adding a crunch to salads, these chips inspire guilt-free indulgence. Try making your own batch today and enjoy a deliciously nutritious treat!

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Ingredients

2 medium zucchinis

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 large egg

Cooking spray or olive oil (for greasing)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a drizzle of olive oil.

Prepare the Zucchini: Wash the zucchinis thoroughly. Cut off the ends and slice them into thin rounds, about 1/8 inch thick. Try to keep the slices uniform for even cooking.

Make the Breading Mix: In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until all the dry ingredients are evenly distributed.

Egg Wash: In another bowl, crack the egg and whisk it until it's fully combined.

Coat the Zucchini Slices: Dip each zucchini slice into the egg wash first, allowing any excess to drip off, then coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well to the zucchini. Place the coated slices on the prepared baking sheet in a single layer, ensuring they do not overlap.

Bake: Once all the zucchini slices are on the baking sheet, spray the tops lightly with cooking spray or drizzle with a bit of olive oil to help them crisp up. Bake in the preheated oven for 20-25 minutes or until the chips are golden brown and crispy. Flip the chips halfway through for more even crisping.

Cool Down: Once baked, remove the chips from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.

Serve and Enjoy: Serve the crunchy zucchini chips warm or at room temperature as a tasty snack or as a side dish. Enjoy with your favorite dip or just as they are!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings