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- 2 medium zucchinis - 1 cup whole wheat breadcrumbs - 1 cup grated Parmesan cheese - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil spray or 2 tablespoons olive oil Crispy Parmesan Zucchini Chips are not just tasty; they are also easy to make. You start with fresh zucchinis. Choose medium ones for the best taste. Whole wheat breadcrumbs give a nice crunch. Grated Parmesan cheese adds a savory flavor. For extra flavor, you will need some simple seasonings. Garlic powder, onion powder, and dried oregano work perfectly here. Don’t forget salt and pepper to bring it all together. You will also need eggs to bind the breadcrumbs to the zucchini. Using olive oil spray helps achieve that crispy texture we all love. If you use regular olive oil, just two tablespoons will do. This mix of ingredients makes the chips both healthy and delicious. With these basic items, you can create a fun snack that everyone will enjoy! First, preheat your oven to 425°F (220°C). This helps the chips become nice and crispy. Next, line a baking sheet with parchment paper. This will keep the chips from sticking. Now, wash the zucchinis under cool water. Slice them into thin rounds, about 1/4 inch thick. Thin slices cook better and get crispier. In a shallow bowl, beat the two large eggs. Add a pinch of salt and pepper. This will add flavor to the chips. In another shallow bowl, mix one cup of breadcrumbs with one cup of grated Parmesan cheese. Add one teaspoon each of garlic powder, onion powder, and dried oregano. This mix gives the chips a tasty crust. To coat the zucchini, dip each slice into the egg. Let any extra egg drip off. Then, coat the slice with the breadcrumb mix. Make sure to cover it well. Place the coated zucchini chips in a single layer on the baking sheet. If you want extra crispiness, lightly spray them with olive oil. Bake the chips for 20-25 minutes. Turn them halfway through for even cooking. They should turn golden brown and crispy. When they are done, let them cool slightly before serving. To get the best crunch, slice your zucchini thin. Aim for about 1/4 inch thick. Thicker slices may turn soft. The key is even cooking. Use olive oil spray for a golden finish. It boosts crispiness without adding too much fat. A light coat works wonders. Present your crispy zucchini chips in a rustic basket. Line it with parchment paper for a nice touch. For dipping, offer marinara sauce or garlic aioli. Both add great flavor. You could even try a spicy sauce for an extra kick. One mistake is overcrowding your baking sheet. This traps steam and makes chips soggy. Always keep them in a single layer. Another mistake is skipping the preheat step. Preheating your oven ensures that the chips cook evenly. Don’t rush this part, as it’s key to perfecting your chips. {{image_2}} You can switch the cheese in this recipe. Cheddar or mozzarella also work great. Each cheese adds a distinct taste. Try adding spices for extra kick. Paprika gives a smoky flavor, while cayenne adds heat. These changes can make the chips even more exciting. If you need a gluten-free snack, use gluten-free breadcrumbs. They will still give you that nice crunch. Just check the label to ensure they fit your diet. This small change keeps the flavor high while meeting your needs. For a vegan twist, replace the eggs with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Instead of cheese, use nutritional yeast. It adds a cheesy flavor without any dairy. These swaps make the dish both tasty and suitable for plant-based diets. After you enjoy your crispy zucchini chips, let them cool down. Once cool, place them in an airtight container. This helps keep them fresh. Store the container in the fridge. They will stay good for about three days. To reheat, preheat your oven to 375°F (190°C). Place the chips on a baking sheet. Bake for about 10 minutes. This will help them regain their crunch. You can freeze zucchini chips if you want to save some for later. To freeze before cooking, slice the zucchinis and coat them as usual. Place the coated chips on a baking sheet. Freeze until firm, then transfer them to a freezer bag. If you freeze after cooking, let the chips cool completely first. Place them in a freezer bag, removing as much air as you can. To thaw, leave them in the fridge overnight. Reheat in the oven at 375°F (190°C) for about 10-12 minutes. This will make them crispy again. To make crispy zucchini chips, follow these steps. First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash two medium zucchinis and slice them into thin rounds, about 1/4 inch thick. In a shallow bowl, beat two large eggs with salt and pepper. In another bowl, mix one cup of whole wheat breadcrumbs, one cup of grated Parmesan cheese, one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of dried oregano. Dip each zucchini slice in the egg, let the excess drip off, then coat it in the breadcrumb mix. Place the chips on the baking sheet in a single layer. Bake for 20-25 minutes until golden and crispy, turning halfway through. Yes, you can use other vegetables! Try eggplant, sweet potatoes, or carrots. Slice them thinly like the zucchini. The cooking time may change based on the vegetable you choose. Always check for crispiness and adjust the baking time as needed. Crispy zucchini chips are best enjoyed fresh. If stored properly, they last about 2-3 days in an airtight container. To keep them crispy, avoid layering them. These chips pair well with dips like marinara sauce or garlic aioli. You can also serve them with a fresh salad for a crunchy side. Yes, crispy zucchini chips are a healthy snack! They are lower in calories than regular chips. Zucchini is rich in vitamins and minerals. You can also make them healthier by using whole wheat breadcrumbs and less oil. To sum up, this blog post shares a simple way to make crispy Parmesan zucchini chips. You learned about the main ingredients, seasonings, and step-by-step instructions to achieve the perfect crunch. I also gave tips on variations, storage, and common mistakes to watch for. Enjoy experimenting with different flavors and serving ideas. With these tips, you can make a tasty snack that’s easy to share. Try it out and enjoy your delicious creation!

Crispy Parmesan Zucchini Chips

Satisfy your crunchy cravings with these Crispy Parmesan Zucchini Chips! This delightful recipe transforms simple zucchinis into a delicious snack that's golden and crispy. With just a few ingredients and easy steps, you'll learn how to create the perfect appetizer or side dish that's healthy too. Ready to impress your friends and family? Click through to discover the full recipe and elevate your snack game!
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Ingredients
  

2 medium zucchinis

1 cup breadcrumbs (preferably whole wheat)

1 cup grated Parmesan cheese

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil spray or 2 tablespoons olive oil

Instructions
 

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

    Wash the zucchinis and slice them into thin rounds, approximately 1/4 inch thick.

      In a shallow bowl, beat the eggs and season with salt and pepper.

        In another shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, and dried oregano.

          Dip each zucchini slice first into the eggs, allowing any excess to drip off, then coat it thoroughly with the breadcrumb mixture.

            Place the coated zucchini chips in a single layer on the prepared baking sheet. If using, lightly spray them with olive oil for extra crispiness.

              Bake in the preheated oven for 20-25 minutes or until golden brown and crispy, turning halfway through the baking time.

                Once done, remove from the oven and let cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the crispy zucchini chips in a rustic basket lined with parchment paper, and offer a small bowl of marinara sauce or garlic aioli for dipping.