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To make Baked Parmesan Zucchini Chips, you'll need these simple ingredients: - 2 medium zucchinis - 1 cup grated Parmesan cheese - 1 cup breadcrumbs - Seasoning essentials: garlic powder, onion powder, oregano, salt, black pepper - 2 large eggs - Olive oil spray These ingredients help create a tasty and crunchy snack. Zucchini is low in calories and full of nutrients. Parmesan cheese adds flavor and a nice crisp. The breadcrumbs give that extra crunch. Seasoning brings all these flavors together. You can use whole wheat breadcrumbs for a healthier option. Using fresh ingredients is key. Find firm zucchinis with smooth skin. Grate your Parmesan for the best taste. You can also adjust the seasonings to your liking. Try adding a pinch of cayenne for heat or some Italian herbs for extra flavor. For the full recipe, follow the steps I outlined after you gather your ingredients. Happy cooking! - Slice the zucchinis thinly: Aim for about 1/4 inch thick. Thin slices make chips crispy. - Preheat the oven to 425°F (220°C): This high heat helps achieve a nice crunch. - Combine dry ingredients in a mixing bowl: Mix grated Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and black pepper. This mix adds flavor. - Beat the eggs in a separate bowl: Use two large eggs. Beating them well helps the coating stick. - Dip zucchini slices in beaten eggs: Make sure each slice is fully coated. Let excess egg drip off. - Coat with Parmesan breadcrumb mixture: Press the zucchini slices into the mixture. This ensures good coverage. - Arrange zucchini on a baking sheet: Place the slices in a single layer. Avoid overlapping them for even cooking. - Bake for 20-25 minutes until golden brown: Keep an eye on them! Flip halfway for even crispiness. For the full recipe, check out the instructions above for a tasty snack! To make your zucchini chips super crispy, use a baking rack. This allows hot air to circulate around each chip. It helps them cook evenly and get that perfect crunch. Place the zucchini slices on the rack, not too close together. This keeps moisture from building up. Also, ensure even spacing on the baking sheet. If they touch, they won't crisp up well. Don’t stop at just Parmesan! You can experiment with other spices to boost flavor. Try adding paprika for a smoky kick or cayenne for some heat. You can also consider adding herbs like thyme or rosemary. Fresh herbs can bring a vibrant taste to your chips. Slice your zucchini about 1/8 inch thick for the best results. Thinner slices bake up crispier. If you prefer thicker slices, adjust the cooking time. Expect to add a few extra minutes to the bake time. Keep an eye on them to avoid burning. A good rule is to check for doneness around the 25-minute mark. Enjoy your crunchy baked Parmesan zucchini chips! For the full recipe, see above. {{image_2}} You can switch up the cheese in this recipe. Try using cheddar, mozzarella, or even feta for a new taste. Each cheese brings a unique flavor. If you want a dairy-free option, use nutritional yeast. This gives a cheesy flavor without the dairy. The fun doesn’t stop at cheese! You can add toppings for extra flavor. A drizzle of hot sauce can spice things up. Fresh herbs like parsley or basil add freshness. You can also use other vegetables for chips. Sweet potatoes or eggplant work great, too. Slice them thin, just like zucchini. If you want to try a different way to cook these chips, use an air fryer. Set it to 375°F (190°C) and cook for about 10-15 minutes. Shake the basket halfway for even cooking. You can also fry the chips in oil. Heat oil in a pan, then fry until golden brown. This method is quick but watch closely to avoid burning. For the full recipe, check the link above. To keep your Baked Parmesan Zucchini Chips fresh, store them in the fridge. Place any leftovers in an airtight container. This helps keep moisture out and preserves crispiness. I recommend using clear containers so you can easily see what’s inside. If you want to save some for later, you can freeze these chips. First, let them cool completely. Then, lay them flat on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible before sealing. When you're ready to eat, take them out and let them thaw in the fridge overnight. To make your chips crispy again, bake them in the oven. Preheat your oven to 375°F (190°C) and spread the chips on a baking sheet. Bake for about 10 minutes. This method restores their crunch. Avoid using the microwave, as it can make them soggy. If you must use the microwave, do so in short bursts, and enjoy them quickly! Baked Parmesan zucchini chips can last for about 3-5 days when stored properly. Keep them in an airtight container in the fridge. If you notice them getting soft, they are best eaten soon. Yes, you can make zucchini chips in advance. Bake them, then let them cool. Store them in an airtight container. They taste best fresh but can still be enjoyed later. These chips pair well with a variety of dips. You can serve them with ranch dressing, marinara sauce, or hummus. They also make a great side for sandwiches or salads. Yes, zucchini chips can be gluten-free. Use gluten-free breadcrumbs instead of regular ones. Always check the labels to ensure there are no gluten-containing ingredients. For the full recipe, check out the details above. Baked Parmesan zucchini chips offer a tasty snack with simple steps. We covered the ingredients and easy instructions, plus tips for crispiness and flavor. You can explore variations and learn how to store leftovers. These chips make a great addition to any meal or snack time. I hope you feel inspired to try making your own. Enjoy tweaking the recipe to suit your taste!

Baked Parmesan Zucchini Chips

Satisfy your snack cravings with these irresistible baked Parmesan zucchini chips! This quick and easy recipe turns simple zucchinis into a crispy delight that's perfect for any occasion. With just a handful of ingredients like Parmesan cheese and whole wheat breadcrumbs, you’ll be enjoying a healthy treat in no time. Click through to discover the full recipe and elevate your snacking experience today!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably whole wheat)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

Olive oil spray

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, salt, and black pepper. Mix until well combined.

      Dip each zucchini slice into the beaten eggs, allowing any excess to drip off.

        Next, coat the zucchini slice in the Parmesan breadcrumb mixture, pressing lightly to ensure an even coating.

          Arrange the coated zucchini chips in a single layer on the prepared baking sheet, ensuring they are not overlapping.

            Lightly spray the tops of the zucchini chips with olive oil for added crispiness.

              Bake in the preheated oven for about 20-25 minutes or until the chips are golden brown and crispy, flipping halfway through the baking time for even cooking.

                Remove from the oven and let cool for a few minutes before serving. Enjoy your crunchy baked Parmesan zucchini chips!

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4