Irresistibly Crunchy Crispy Parmesan Zucchini Chips You’ll Love
Discover the magic of crispy Parmesan zucchini chips—light, satisfying, and low-carb with an irresistible crunch.
Equipment
- Oven
- baking sheet
- Parchment Paper
- Mixing bowls
- Paper towels
Ingredients
For the Chips
- 2 medium Zucchini Choose medium-sized for the best crunch.
- 2 tablespoons Olive Oil Light drizzle for crispiness.
- 1 large Egg Can be swapped with a flax egg for a vegan option.
- 1 cup Panko Substitute with regular breadcrumbs if needed.
- 1/2 cup Almond Flour Finely ground for better adherence.
- 1/2 cup Parmesan Nutritional yeast can be used for a dairy-free option.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Garlic Powder Fresh garlic can be used for a stronger flavor.
- 1/2 teaspoon Black Pepper Season to preference.
Instructions
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchini into 1/4-inch rounds and pat them dry with a paper towel.
- Combine panko, almond flour, parmesan, salt, garlic powder, and black pepper in a bowl.
- Beat the egg in a separate bowl until frothy.
- Dip zucchini slices into the egg mixture, allowing excess to drip off, then coat in the breadcrumb mixture.
- Arrange the coated slices on the baking sheet with space between each.
- Drizzle olive oil over the zucchini chips.
- Bake for 8-10 minutes until golden, flip and bake for another 8-10 minutes.
- Cool the chips for 2-3 minutes before serving.
Notes
These chips are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days.