Zucchini Chips
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Zucchini Chips
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Cheesy, crispy oven-baked zucchini chips are the best way to eat your veggies! They're easy to make and impossible to resist.
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Ingredients
- 2 zucchini about 1 pound, medium
- ½ cup panko breadcrumbs
- ½ cup white whole wheat flour or all-purpose flour
- ¼ cup Parmesan Cheese finely grated
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt plus an extra pinch or two
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper ground
- 1 egg large
- olive oil cooking spray or canola oil flavored, nonstick spray
Instructions
- Place oven racks in the upper and lower thirds of your oven and preheat the oven to 425°F. Coat 2 large, rimmed baking sheets with nonstick spray.
- Trim off the ends of the zucchini and cut crosswise into ¼-inch-thick coins. Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry.
- In wide, shallow dish (I use a pie dish) combine the Panko, flour, Parmesan, Italian seasoning, salt, garlic powder, and pepper. In a separate wide-shallow dish briskly whisk the egg until lightly foamy.
- Place the zucchini in the bowl with the egg, tossing to coat them evenly. Shake off any excess egg, then add them to the bowl with the panko mixture. Coat them with the panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheets, ensuring they do not touch. Repeat with remaining zucchini.
- Lightly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with spray once more. Return to the oven, rotating the pans 180 degrees and switching their positions on the upper and lower racks, then continue baking for 10 additional minutes, until the crumbs are crisp and golden and the insides are tender. Immediately sprinkle with a pinch of additional salt. Serve right away (the chips will soften as they sit).
Notes
- To make vegan, use nutritional yeast in place of parmesan; swap the egg for a flax egg made with nondairy milk.
- Adapted from my Zucchini Fries
- TO STORE: Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. I don’t recommend freezing this recipe, as the zucchini will end up mushy the second time around.
- TO REHEAT: To re-crisp the zucchini chips, heat them in a 425ºF oven or air fryer until warmed through.
Nutrition Information
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Serving
1(of 3)
Calories
189kcal
(9%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
69mg
(23%)
Potassium
430mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
430IU
(9%)
Vitamin C
23mg
(26%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1(of 3) | |
| Calories | 189kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 69mg | 23% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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