Zucchini Chips

These flavorful, light, and crunchy zucchini chips are coated in Panko breadcrumbs and Parmesan cheese and baked until deliciously crispy!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: baked zucchini, zucchini chips, zucchini chips in oven, zucchini chips recipe

Servings: servings

Calories: 174kcal

Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Wash the zucchini thoroughly and slice them into uniform 1/8-inch rounds using a sharp knife or a mandoline slicer. Place the zucchini slices in a colander and sprinkle them with sea salt. Allow them to sit for 5 to 10 minutes to release excess moisture.
Then, drain the liquid released by the zucchini and pat the slices dry with a kitchen towel to remove excess moisture.
Arrange the dried zucchini slices in a single layer on the prepared baking sheet. Drizzle the olive oil over the zucchini slices, ensuring each slice is lightly coated.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, garlic powder, and freshly ground black pepper until well combined.
Sprinkle the breadcrumb mixture evenly over the zucchini slices, covering each slice with a generous coating.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchini chips are golden brown and crispy.
Once done, remove the zucchini from the oven and transfer them to a serving platter.
Garnish with fresh herbs and serve the crispy baked zucchini chips immediately as a snack or alongside your favorite dipping sauce.