Baked Zucchini Chips

$- 2 medium zucchinis - 1 cup whole grain breadcrumbs - 1/2 cup freshly grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon paprika - Salt and freshly cracked black pepper to taste - 1 large egg - Cooking spray or a drizzle of olive oil for enhanced crispiness Each serving of these baked zucchini chips has about 130 calories. They contain roughly 15 grams of carbohydrates, 5 grams of protein, and 6 grams of fat. Zucchini is low in calories and high in nutrients. It provides vitamins A and C, which are great for your skin and immune system. Eating zucchini may help with digestion due to its fiber content. Plus, it is full of antioxidants that support your overall health. Enjoy these chips as a guilt-free snack! - Preheat your oven to 425°F (220°C). - Prepare a baking sheet with parchment paper. - Rinse the zucchinis under cool water. - Dry them with a towel. - Slice the zucchinis into thin rounds, about 1/8 inch thick, using a mandoline. - In a bowl, mix the breadcrumbs, Parmesan, garlic powder, onion powder, oregano, paprika, salt, and pepper. - In a separate bowl, beat the egg until mixed. - Dip each zucchini slice into the egg, letting excess drip off. - Coat the slice with the breadcrumb mix, pressing down gently. - Arrange the breaded zucchini on the baking sheet without overlapping. - Optionally, mist them with cooking spray or drizzle with olive oil for extra crunch. - Bake for 20-25 minutes, flipping the chips halfway through. Make sure to check them as they bake. They should turn golden brown and crispy. Enjoy your crispy baked zucchini chips! For the full recipe, check out the details above. To get crispy zucchini chips, start with uniform thickness. Slice your zucchinis to about 1/8 inch thick. A mandoline slicer helps achieve even cuts. This tool makes your job simpler and gives great results. After slicing, mist the chips with oil. This adds a nice crunch and helps them brown evenly. Add some spice to your chips! Consider cayenne for heat or Italian herbs for a classic touch. You can also try panko breadcrumbs instead of regular ones. Panko gives an extra crunch that many people love. Mixing in different spices can change the flavor profile, making it fun. For dipping, tzatziki and spicy mayo work best. These sauces pair well with the zucchini's light taste. When serving, try creative plating ideas. A rustic basket lined with parchment paper looks great and keeps things tidy. You can also use a chic plate for a more modern look. {{image_4}} You can make baked zucchini chips even better by adding seasonal veggies. Try using sweet potatoes or eggplant for a fun twist. These vegetables have their own unique flavors, making your chips more exciting. You can also swap out spices to create different tastes. For a spicy kick, try adding cayenne pepper. Want something earthy? Use smoked paprika instead. The choice is yours! If you need gluten-free options, almond flour works well. You can also use gluten-free breadcrumbs for a similar crunch. For those who want a vegan version, substitute the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This mix makes a great binder for your zucchini chips. You can choose between air frying or baking for your chips. Air frying gives them a crisp texture in less time. Just remember to monitor the cooking time closely. If you use a dehydrator, slice your zucchini even thinner. This method helps preserve their flavor while making them crispy. Keep the temperature low for best results. To keep your baked zucchini chips fresh, store them in an airtight container. Place a paper towel inside to absorb moisture. This helps maintain their crispiness. Store them in the refrigerator for up to three days. For the best results, reheat your zucchini chips in the oven. Preheat the oven to 350°F (175°C). Place the chips on a baking sheet and heat for about 10 minutes. This will make them crispy again. If you're in a hurry, use the microwave. Place chips on a plate and heat for 20-30 seconds. Note that this method may not keep them crispy. To freeze your zucchini chips, ensure they are completely cool. Spread them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. You can store them this way for up to two months. When you're ready to eat, bake them straight from the freezer. Reheat in the oven at 350°F (175°C) for 15 minutes to restore their crunch. To make your baked zucchini chips crispy, start by slicing them thin. Aim for 1/8 inch thick. A mandoline slicer helps with even cuts. After slicing, pat the zucchini dry with a towel. This removes extra moisture. Next, coat them well in the egg and breadcrumb mix. A light mist of cooking spray or a drizzle of olive oil on top also helps. Bake them at 425°F (220°C) until golden brown, flipping halfway through. Yes, you can make baked zucchini chips in advance. After baking, let them cool completely. Store the chips in an airtight container. They can last for a few days. However, they may lose some crispiness. To restore crunch, simply reheat them in the oven for a few minutes before serving. Baked zucchini chips pair wonderfully with various dipping sauces. Some tasty options include: - Tzatziki - Spicy mayo - Hummus - Ranch dressing Feel free to get creative! You can mix flavors to find your favorite. Homemade baked zucchini chips can last for about 3 to 5 days when stored properly. Keep them in an airtight container at room temperature. If they start to lose their crunch, you can re-crisp them in the oven. Using frozen zucchini for chips is not ideal. Frozen zucchini has more water and may become mushy when baked. Fresh zucchini gives the best texture and flavor. If you only have frozen, try to thaw and pat them dry before baking, but the outcome may vary. For the best results, use fresh zucchini as in the full recipe. In this post, we explored how to make delicious baked zucchini chips. You learned the ingredients, step-by-step instructions, and tips for perfect crispiness. We discussed variations and how to store your leftovers. These chips are not only tasty but also healthy. You can enjoy them with different dips or spices. Making your own snacks is simple and rewarding. Now, it's time to experiment and make this recipe your own!$

Indulge in a healthy twist with these crispy baked zucchini chips! This simple recipe combines fresh zucchini, whole grain breadcrumbs, and savory spices for a crunchy snack that’s irresistible. Perfect for parties or a guilt-free treat, these chips are easy to make and full of flavor. Click through to discover how to create this delicious recipe and elevate your snacking game today!

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Ingredients

2 medium zucchinis

1 cup whole grain breadcrumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and freshly cracked black pepper to taste

1 large egg

Cooking spray or a drizzle of olive oil for enhanced crispiness

Instructions

Begin by preheating your oven to 425°F (220°C). While it's heating up, prepare your baking sheet by lining it with parchment paper to prevent sticking.

Rinse the zucchinis under cool water and pat them dry with a towel. Slice the zucchinis into thin rounds, aiming for about 1/8 inch thick. For best results and uniformity, a mandoline slicer is recommended.

In a shallow mixing bowl, combine the breadcrumbs, freshly grated Parmesan, garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Stir thoroughly to ensure all the dry ingredients are evenly distributed.

In a separate bowl, crack the egg and beat it with a fork or whisk until the yolk and white are fully combined.

Take each zucchini slice and first dip it into the egg mixture, allowing any excess egg to drip back into the bowl. Next, coat the slice with the breadcrumb mixture, pressing down gently to ensure the breadcrumbs adhere well.

Arrange the breaded zucchini chips on the prepared baking sheet in a single layer, ensuring they do not overlap, which allows them to crisp up nicely.

For an extra crispy texture, lightly mist the tops of the zucchini chips with cooking spray or drizzle a small amount of olive oil over them.

Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the chips halfway through the cooking process. Keep a close eye on them, as baking times may vary; they should be perfectly golden brown and crispy when done.

Once baked, carefully remove the zucchini chips from the oven and let them cool for a few minutes on the baking sheet. This resting time helps them firm up a bit more before transferring to your serving dish.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: For an appealing presentation, serve the crispy zucchini chips in a rustic basket lined with parchment paper or on a chic plate. Pair them with a delightful homemade dipping sauce such as tzatziki or a zesty spicy mayo for an extra flavor boost. Enjoy your delicious snack!