Zucchini—who would’ve thought it could become the star of the show? Just last week, I found myself with an abundance of these green gems after a spontaneous farmers’ market splurge. So I thought, why not transform them into something crispy, cheesy, and utterly addictive? These oven-baked Parmesan zucchini chips turned out to be like little crunchy bites of joy—perfect for snacking while binge-watching that latest Netflix drama or as a sidekick to your favorite burger.
Steps
- Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper and lightly coating it with olive oil spray. Thinly slice the zucchini into rounds about ? inch thick, and sprinkle them with kosher salt.
- Place the salted zucchini slices in a colander over the sink and let them sit for 30 minutes to release excess moisture. Afterward, rinse the slices under cold water and pat them dry with paper towels.
- Arrange the dry zucchini slices in a single layer on the prepared baking sheet. Lightly spray them with olive oil and bake in the oven for 15 minutes.
- Remove the baking sheet from the oven but keep the oven on. Season the zucchini slices with the remaining salt, black pepper, garlic powder, and grated parmesan cheese.
- Return the baking sheet to the oven and continue baking for an additional 15-20 minutes. The zucchini chips should be golden brown and crispy once done.
Ingredients
- Olive oil spray
- 2 medium zucchinis, approximately 1 pound in total weight
- ¾ teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup finely grated Parmesan cheese
Nutritional Values
Calories: 424 kcal | Carbohydrates: 20 g | Protein: 12 g | Fat: 36 g | Sodium: 1040 mg | Fiber: 4 g | Sugar: 8 g
FAQ
- How can I make zucchini chips crispy?
- To ensure zucchini chips are crispy, slice them thinly and salt them before baking to extract moisture. Baking them at a high temperature and coating them with grated parmesan cheese can also enhance their crispiness.
- What alternative can I use instead of breadcrumbs?
- If you’re looking for a breadcrumb substitute, options include almond flour, ground pork rinds (“pork panko”), or grated parmesan. Each works well in different recipes, with parmesan being particularly effective for zucchini chips.
- Can I make zucchini chips without cheese for a dairy-free version?
- Yes, you can omit the parmesan cheese for a dairy-free version, but be aware that the chips may not be as crispy or flavorful as they would be with the cheese.
- How should I store leftover zucchini chips?
- Store leftovers in an airtight container in the fridge for up to 2-3 days. While they may lose some crispiness, reheating them in a 350°F oven for about 10 minutes can help restore some of their crunch.
- Why is salting the zucchini slices important?
- Salting the zucchini slices before baking is a crucial step to draw out water, which helps prevent sogginess and ensures the chips become crispy during baking.
Tips
- Salt the Slices: Don’t skip the step of salting the zucchini slices before baking. It helps to draw out excess moisture, which is crucial for achieving a crispy texture.
- Monitor Baking Time: Oven temperatures can vary, so begin by checking the zucchini chips after 10 minutes. If they are browning, add cheese and seasoning, then continue baking until crispy. If they remain soggy, extend the baking time as needed.
- Use Small Zucchini: Opt for small, firm zucchinis rather than large ones, as they tend to be less watery and more suitable for making crispy chips.
- Single Layer Baking: Ensure the zucchini slices are arranged in a single layer on the baking sheet to promote even cooking and crispiness. Remove slices that crisp up faster and continue baking the rest.
Equipment
- High-heat-resistant parchment paper
- Olive oil spray
- Rimmed baking sheet