Imagine the satisfying crunch of a chip, but instead of a guilty snack laden with empty calories, you’re indulging in a guilt-free delight packed with flavor and nutrition. Welcome to the world of Baked Parmesan Zucchini Chips—where garden-fresh zucchini transforms into crispy morsels that tantalize your taste buds without derailing your health goals. In an era where snacking often comes with a side of regret, these delightful chips offer a savory escape that’s both delicious and wholesome.
Whether you’re searching for the perfect party appetizer or just trying to find ways to sneak more veggies into your diet, these baked beauties deliver on all fronts. Coated in golden Parmesan cheese and seasoned to perfection, they provide an irresistible alternative to traditional potato chips. Plus, making them is as easy as slicing up some zucchini and letting your oven work its magic. So grab those zucchinis from your garden (or local market) and prepare yourself for a crunchy adventure that will leave you craving more!
Ingredients:
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (or almond flour for a low-carb option)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray (optional)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchinis into thin rounds, about 1/4 inch thick.
- In a bowl, mix the Parmesan cheese, breadcrumbs (or almond flour), garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice into the mixture until evenly coated.
- Arrange the coated zucchini slices on the baking sheet in a single layer. Optionally, spray lightly with olive oil for extra crispiness.
- Bake for 15-20 minutes or until golden brown and crispy, flipping halfway through if desired.
- Remove from the oven and let cool slightly before serving.
Enjoy your crispy Baked Parmesan Zucchini Chips!