I love zucchini recipes, it’s a tasty vegetable that is usually easy to use in a variety of recipes. These oven-baked zucchini chips recipe uses bread crumbs and some salt and pepper along with parmesan cheese and garlic powder. You can easily substitute the bread crumbs to gluten-free or keto bread crumbs to make it diet-friendly.
Healthy snacks don’t have to mean you stand in the kitchen all day long. I love using these zucchini crisps as an alternative to chips or fries.
Crispy and tasty, you won’t meet a fresh veggie that is easier to crisp up this quickly. Zucchini (like cauliflower) is a very versatile vegetable that is commonly used for pasta (with such a fun name: zoodles!) Along with that, you can make roasted or grilled spears, and my family’s favorite: these chips!
Zucchini is rich in vitamin C, as well as iron and calcium. These are needed to support your blood cells and bone health, as well as dental health, too. Enjoy these simple oven-baked chips!
Ingredients you will need to make these crisps:
Zucchini: Strengthen your vision and boost your vitamin C with this green vegetable.
Olive oil: Or your preferred cooking oil.
Parmesan Cheese: Cheese is always a good idea.
Salt: To bring out all of that delicious zucchini flavor.
Black pepper: For seasoning.
Garlic powder: Kicking up more flavor.
Bread Panko: Makes zucchini crispy.
Steps
Preheat oven to 450F. Prepare a large baking sheet (no need to grease it.)
Slice zucchini into 1/4-inch slices.
Toss in a bowl with 1 Tablespoon of extra virgin olive oil.
Combine 1/4 cup panko crumbs, 1/4 shredded parmesan cheese, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon of salt into a bowl. Mix well.
Dip each slice on both sides into the panko mix. Spread out onto the prepared baking sheet.
Bake for 15 minutes, then flip the zucchini rounds onto the other side and bake for another 15 minutes.
Serve immediately.
Ingredients
- 1 zucchini
- 1 Tbsp extra virgin olive oil
- ¼ cup parmesan cheese, shredded
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ cup bread panko
Instructions
Preheat oven to 450F. Prepare a large baking sheet (no need to grease it.)
Slice zucchini into 1/4-inch slices.
Toss in a bowl with 1 Tablespoon of extra virgin olive oil.
Combine 1/4 cup panko crumbs, 1/4 shredded parmesan cheese, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon of salt into a bowl. Mix well.
Dip each slice on both sides into the panko mix. Spread out onto the prepared baking sheet.
Bake for 15 minutes, then flip the zucchini rounds onto the other side and bake for another 15 minutes.
Serve immediately.
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