Baked Parmesan Zucchini Chips
- PREP 15min
- COOK 30min
- TOTAL 45min
These easy, cheesy baked zucchini chips are perfect for dinner or as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. We use fresh basil below, but other fresh herbs work, too. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well.
You Will Need
2 medium zucchini, about 1 pound
1 ½ tablespoons olive oil
⅓ cup grated parmesan cheese, 1 ounce (28g)
⅓ cup panko breadcrumbs or homemade breadcrumbs (38g)
¼ cup packed fresh basil leaves, finely chopped (15g)
¼ teaspoon garlic powder
⅛ teaspoon fine sea salt
⅛ teaspoon fresh ground black pepper
Directions
1Prep: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
2Prepare the zucchini: Slice the zucchini into ¼-inch thick rounds. Toss with the olive oil until well coated.
3Make the breading: Stir the parmesan, breadcrumbs, basil, garlic powder, salt, and pepper in a shallow dish.
4Bread them: Place each zucchini round into the Parmesan mixture and press the coating onto both sides. The breading will be light, but turns crispy once baked.
5Bake: Arrange zucchini chips in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.
Adam and Joanne's Tips
- Gluten-free option: If you’re looking for low-carb zucchini chips, leave the breadcrumbs out or for gluten-free breading, use crushed gluten-free cereal.
- The nutrition facts provided below are estimates.