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Crispy Baked Zucchini Chips Recipe

Crispy Baked Zucchini Chips

Thin zucchini rounds are coated in seasoned panko and finely grated Parmesan, then baked until golden and crisp. This easy vegetable snack makes about four servings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 about 1 pound total Medium zucchini
  • 2 tablespoons Olive oil
Coating
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black pepper
For the Pan
  • As needed Olive-oil spray or additional olive oil

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a large baking sheet with parchment paper, or set a wire rack over the sheet and lightly coat it with olive-oil spray.
  2. Slice the zucchini into uniform rounds approximately 1/8 inch thick. If the zucchini is especially moist, lightly salt the slices, let them stand for 15 to 20 minutes, and blot them thoroughly with paper towels.
  3. Toss the zucchini rounds with 2 tablespoons olive oil. In a shallow bowl, stir together the panko, Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper.
  4. Press each oiled zucchini slice into the crumb mixture, coating the top or both sides. Arrange the slices in a single layer without overlapping them.
  5. Bake for 10 to 12 minutes. If the slices are coated on both sides, turn them carefully at this point.
  6. Continue baking for 8 to 13 minutes, watching closely near the end, until the chips are golden brown and crisp around the edges. Cool them on the baking sheet or a rack for several minutes before serving.

Notes

Thin, evenly sliced zucchini and careful moisture removal produce the crispest chips. A wire rack improves airflow, and gluten-free panko can be used for a gluten-free version. Serve immediately because the chips are at their best fresh from the oven.