Crunchy, cheesy, and dangerously snackable — these Crispy Parmesan Zucchini Chips are the veggie side that eats like junk food. Thin zucchini rounds get a parmesan-panko crust and bake up shatteringly crisp in the oven. Ten minutes of prep, and they’re gone in five.
Ingredients
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- Marinara sauce, for dipping
Instructions
- Prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it.
- Dry the zucchini: Pat the zucchini rounds very dry with paper towels — this is the key to crispiness.
- Coat: Toss the rounds with olive oil. In a shallow dish, mix parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and pepper; press each round firmly into the mixture on both sides.
- Arrange: Lay the coated rounds in a single layer on the baking sheet without overlapping.
- Bake: Bake 20-22 minutes, flipping halfway, until deeply golden and crisp at the edges.
- Serve: Shower with fresh parsley and serve immediately with warm marinara for dipping.
Pro tip: Slice them evenly and give each chip its space on the pan — crowded chips steam instead of crisp.
Advertisement
Estimated nutrition per serving: 145 calories, 8g protein, 10g carbs, 8g fat.
