Baked Parmesan Zucchini Chips Recipe

I’ve been experimenting with a new snack idea featuring Crispy Zucchini Chips that immediately caught my attention. I sliced fresh zucchinis, brushed them with olive oil, and sprinkled grated Parmesan along with panko breadcrumbs and a dash of garlic powder and oregano. The result is a satisfying crunch you wont soon forget.

I’ve recently been experimenting with a twist on a classic snack and stumbled upon these amazing baked parmesan zucchini chips. I take two medium zucchinis sliced into rounds and lightly coat them with olive oil, then toss them in a mix of freshly grated Parmesan, panko breadcrumbs, garlic powder, dried oregano, salt, and black pepper.

The magic happens in the oven where the zucchini rounds transform into delightfully crispy chips with a savory crunch that’s truly irresistible. I’ve always been a fan of sliced zucchini recipes, but this one really stands out for its simplicity and bold flavor.

Once you try these oven baked chips, you’ll quickly see why sometimes the simplest ingredients can make the best snacks. Trust me, once you take that first bite, you’ll want to keep your kitchen stocked with zucchinis for more of this crispy, cheesy perfection.

Why I Like this Recipe

I love this recipe because it makes super crispy, cheesy zucchini chips that are totally satisfying even if they’re baked. I like that it’s pretty healthy but still tastes amazing with that Parmesan and the panko combo. I also love how easy it is to make, like sometimes I get lazy and dont wanna spend too much time in the kitchen but still want a tasty snack. Lastly, I appreciate the mix of spices that hits my taste buds and makes every bite fun and flavorful.

Ingredients

• Fresh zucchinis add fiber, vitamins, and a naturally crisp texture.
• Olive oil brings healthy fats and a light coating that helps baking.
• Parmesan cheese provides protein, rich umami, and a delightful crunch.
• Panko breadcrumbs supply light carbohydrates with an extra crispy bite.
• Garlic powder delivers a punch of savory zest that complements the cheesy crunch.
• Oregano gives a subtle herbal aroma, enhancing the overall Italian flavor.
• Salt and pepper balance every flavor note with a hint of natural sweetness.

Ingredient Quantities

• 2 medium zucchinis, thinly sliced into rounds
• 2 tablespoons olive oil, or enough to lightly coat the slices
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.

2. Slice the zucchinis into thin rounds, trying to keep them even so they cook the same.

3. Pour the olive oil in a bowl and toss the zucchini slices in it until they are lightly coated.

4. In another bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and black pepper.

5. Dip each zucchini round into the spice mixture and press it gently so the coating sticks good.

6. Arrange the coated zucchini slices in a single layer on the prepared baking sheet.

7. Bake them in the preheated oven for about 15-20 minutes until they are crispy and golden brown, but keep an eye on them so they dont burn.

8. Once done, let the chips cool for a few minutes and enjoy your tasty, baked Parmesan zucchini chips!

Equipment Needed

1. Oven – to preheat at 425°F and bake the chips
2. Baking sheet – for arranging the zucchini slices in a single layer
3. Parchment paper or a greasing tool – to line or lightly grease the baking sheet
4. Knife and cutting board – for evenly slicing the zucchinis
5. Two mixing bowls – one for tossing the zucchini with olive oil and one for mixing the spice coating
6. Grater – to freshly grate the Parmesan cheese
7. Measuring cups and spoons – to accurately measure olive oil, cheese, breadcrumbs, and spices
8. Spoon or spatula – for stirring and evenly coating the zucchini slices with the spice mixture
9. Cooling surface (plate or rack) – for letting the chips cool down a bit after baking

FAQ

Baked Parmesan Zucchini Chips Recipe Substitutions and Variations

• Olive oil: You can use canola oil or even light coconut oil if you dont have olive oil handy
• Parmesan cheese: Swap with Pecorino Romano or a sharp cheddar for a slightly different flavor experience
• Panko breadcrumbs: Regular breadcrumbs or even crushed cornflakes work pretty well instead
• Garlic powder: If you’re out, try using a little bit of fresh minced garlic instead, just use less since it’s stronger
• Dried oregano: Dried basil or thyme can do the trick if you dont have oregano on hand

Pro Tips

1. Make sure you slice the zucchinis as evenly as you can so that every piece cooks right. When the pieces are uneven it can really mess up the crispiness.

2. Don’t overdo the olive oil – just toss the slices enough to get a light coat. Too much oil makes the chips soggy instead of crunchy.

3. Once you take them out of the oven, let the chips chill on the rack for a few minutes. This gives the extra time needed for them to firm up and be extra crisp.

4. Keep watching them as they bake in the last few minutes because it’s easy for them to go from golden brown to burnt if you step away for too long.