Oh yes 😋 Let’s make crispy Parmesan zucchini chips—healthy, crunchy, and cheesy. Perfect for snacking or as a side!
Parmesan Zucchini Chips
Ingredients (serves 2–4)
- 2 medium zucchini
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs (optional for extra crunch)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp olive oil or cooking spray
Instructions
1. Prep zucchini
- Preheat oven to 425°F (220°C).
- Wash zucchini and slice thinly (⅛–¼ inch thick).
- Pat slices dry with paper towels to remove moisture.
2. Make coating
- In a shallow bowl, mix Parmesan, panko (if using), garlic powder, salt, and pepper.
- Lightly brush zucchini slices with olive oil or spray with cooking spray.
- Coat each slice in the Parmesan mixture, pressing gently to stick.
3. Bake
- Arrange slices in a single layer on a parchment-lined baking sheet.
- Bake 20–25 minutes, flipping halfway through, until golden and crispy.
4. Serve
- Serve warm as a snack or side.
- Optional: sprinkle with extra Parmesan or chopped parsley.
- Serve with marinara or ranch for dipping.
💡 Tips for maximum crispiness
- Slice evenly; thinner slices crisp better.
- Don’t overcrowd the pan; use two sheets if needed.
- For extra crunch, broil 1–2 minutes at the end, watching closely.
I can also give an air fryer version that makes them ultra-crispy in 10–12 minutes—less oil, same cheesy goodness.
Do you want me to do that?
