Crispy Parmesan Zucchini Chips
Golden and crispy on the outside, tender on the inside, these baked zucchini chips are coated with Parmesan, fresh herbs, and crunchy breadcrumbs. Naturally low in carbs, high in fiber, and quick to make, they’re a perfect snack or side for any meal.
Equipment
- 1 Baking sheet
- Parchment paper (enough to line sheet)
- 1 Shallow dish for coating
- Knife and cutting board
Ingredients
- 2 medium zucchini about 1 pound
- 1 ½ tablespoons olive oil
- 1/3 cup 28 g grated Parmesan cheese
- 1/3 cup 38 g panko breadcrumbs or homemade
- 1/4 cup 15 g fresh basil leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the Oven: Begin by setting your oven to 425°F (218°C). This temperature is key for achieving a perfectly golden and crispy coating without overcooking the tender zucchini inside. While the oven warms, line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Make sure the paper lies flat and extends slightly over the edges for easy handling.
- Prepare the Zucchini: Wash your zucchini thoroughly under cool running water to remove any dirt or residue. Pat them dry with a clean kitchen towel. Trim off both ends, then slice the zucchini into 1/4-inch thick rounds, ensuring uniform thickness so they bake evenly. Thinner slices will crisp faster, while thicker slices may stay soft in the center.
- Coat the Zucchini in Olive Oil: Place the zucchini rounds in a large mixing bowl. Drizzle 1 ½ tablespoons of olive oil over the slices. Toss gently using your hands or a spoon to ensure each slice is lightly coated. The olive oil helps the breadcrumbs and Parmesan adhere while also promoting a golden, slightly crunchy texture during baking.
- Prepare the Parmesan Coating: In a shallow dish or bowl, combine 1/3 cup grated Parmesan cheese, 1/3 cup panko breadcrumbs, 1/4 cup finely chopped fresh basil, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly so the flavors are evenly distributed. The breadcrumbs create crunch, the Parmesan adds savory richness, and the basil provides fresh, aromatic notes.
- Coat Each Zucchini Slice: Take each zucchini slice and gently press it into the Parmesan mixture, coating both sides evenly. Make sure the coating sticks well without falling off. This step is crucial for achieving a uniform, crispy exterior. Lay the coated slices in a single layer on the prepared baking sheet, leaving a small gap between each piece to allow hot air circulation for even browning.
- Bake Until Crisp and Golden: Place the baking sheet in the preheated oven on the middle rack. Bake for 25 to 30 minutes, keeping an eye on the zucchini chips after the 20-minute mark. They should turn a light golden brown on top, and the edges will start to crisp. Avoid overcrowding the pan, as this can cause steaming instead of crisping.
- Monitor and Rotate: For extra even baking, rotate the baking sheet halfway through the cooking time. This ensures that all chips brown uniformly. If desired, you can also switch the oven to broil for the last 1–2 minutes to enhance the crunch, but watch closely to prevent burning.
- Cool Before Serving: Remove the baking sheet from the oven and allow the zucchini chips to cool for 5 minutes. This step helps the coating firm up further. Use a spatula to carefully transfer the chips to a serving plate, keeping them intact.
- Garnish and Serve: Optionally, sprinkle a little extra fresh chopped basil or a touch of grated Parmesan on top for added flavor and presentation. Serve immediately as a healthy snack, appetizer, or side dish. These chips pair beautifully with dips like marinara, yogurt-based sauces, or even a light pesto.
- Storage and Reheating Tips: If you have leftovers, store the cooled zucchini chips in an airtight container in the fridge for up to 2 days. To re-crisp, place them on a baking sheet in a preheated 375°F (190°C) oven for 5–7 minutes before serving. Avoid microwaving, as this will make the coating soggy.
Notes
- Always slice zucchini evenly for uniform cooking; thinner slices crisp faster, while thicker ones stay tender inside.
- Panko breadcrumbs give extra crunch, but you can use finely crushed cornflakes or whole-wheat breadcrumbs for variation.
- Fresh herbs like basil or dill add aromatic freshness, but dried herbs can also be used in a pinch.
- Olive oil is preferred for a healthy fat option, but avocado or grapeseed oil works as well.
- Baking on parchment paper prevents sticking and reduces cleanup, ensuring the chips retain their shape.
