Crispy Baked Zucchini Chips (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis
→ Breading
02 -
1 cup panko breadcrumbs
03 -
1/2 cup grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Binding
09 -
2 large eggs
10 -
1 tablespoon olive oil
11 -
Cooking spray (optional)
# Instructions:
01 -
Preheat oven to 220°C and line a large baking sheet with parchment paper or a silicone baking mat.
02 -
Wash and dry zucchinis, then slice into thin rounds approximately 3mm thick. Use a mandoline slicer for uniform thickness if available.
03 -
In a medium bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.
04 -
In a separate bowl, beat eggs with olive oil until well combined.
05 -
Dip each zucchini slice into the egg wash, allowing excess to drip off. Then dredge in the breadcrumb mixture, ensuring both sides are well coated. Arrange in a single layer on the prepared baking sheet.
06 -
Lightly spray the tops with cooking spray for enhanced crispiness if desired. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
07 -
Remove from oven and let cool on the baking sheet for 3-5 minutes to allow chips to crisp further before serving.
# Notes:
01 -
These chips are best enjoyed immediately after baking when they're at their crispiest.