Description
A delightful, healthy snack made from thinly sliced zucchini, baked to a crisp and seasoned to perfection.
Ingredients
Scale
- 2 medium to large zucchini, washed and sliced thin
- 1 large egg, beaten lightly
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil spray or 1 tablespoon olive oil for brushing
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika
- Lemon wedges, for serving
- Optional dip: Greek yogurt mixed with lemon and herbs
Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Dry the zucchini slices on a clean towel.
- In a shallow bowl, beat the egg until smooth. In another bowl, combine panko, parmesan, garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice into the egg, then press into the panko mixture to coat both sides.
- Lay the coated slices on the prepared baking sheet, leaving space between each piece.
- Lightly spray or brush the tops with olive oil.
- Bake for 12 to 18 minutes until golden and firm, rotating trays halfway through.
- For extra crispness, switch the oven to broil for 1 to 2 minutes at the end, watching closely.
- Let the chips cool for a few minutes before serving with lemon wedges and your favorite dip.
Notes
For added heat, you can add cayenne in the panko. Substitute Parm with cheddar for variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg