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Baked Parmesan Zucchini Chips – Easy Crispy Snack

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These Baked Parmesan Zucchini Chips are shatteringly crisp, cheesy, and genuinely addictive. With a double-coating technique and simple ingredients, they transform a humble summer squash into a healthy, crave-worthy snack that stays crunchy for hours.

Ingredients

Scale
  • 2 medium zucchini (about 8 ounces each)
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil cooking spray
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Wash zucchini thoroughly and trim off ends. Slice into 1/4-inch thick rounds. Place slices in a colander and sprinkle generously with salt. Let sit for 10 minutes. Pat each slice dry with paper towels.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  3. Set up breading station: In first shallow bowl, add flour. In second bowl, beat eggs with a splash of water. In third bowl, combine panko breadcrumbs, grated parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
  4. Working one slice at a time, dredge each zucchini round in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into breadcrumb mixture, coating both sides evenly. Place on prepared baking sheet in a single layer without touching.
  5. Spray tops of chips generously with olive oil cooking spray. Bake for 10 minutes, then flip each chip carefully. Spray the other side with oil and bake for another 10-15 minutes, until deeply golden and crispy.
  6. Remove from oven and let chips cool on pan for 2 minutes. Transfer to a wire cooling rack to cool completely.
  7. While chips cool, whisk together Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.

Notes

The salting step is non-negotiable to draw out moisture. Use a wire rack for cooling to keep chips crispy. Do not skip the oil spray for proper browning. Flip halfway through for even cooking. Work in batches if needed to avoid overcrowding. Season all three layers (flour, egg, breadcrumbs) for maximum flavor.

Nutrition

Keywords: zucchini chips, baked zucchini chips, parmesan zucchini chips, healthy snack, crispy zucchini chips, easy snack recipe, baked snack, vegetable chips

Find it online: https://evabake.com/baked-parmesan-zucchini-chips-easy-crispy-snack/