Crispy Zucchini Chips
Ingredients
- 2 medium zucchinis sliced 1/8-inch thick
- ½ cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup flour
- 2 eggs beaten
- 1 tsp garlic powder ½ tsp paprika, ½ tsp salt, ¼ tsp pepper
Instructions
- Slice zucchini; salt and let sit on paper towels for 10 minutes. Blot dry.
- Preheat oven to 425°F (220°C). Line a tray with parchment paper.
- Dredge slices in flour, then egg, then the Parmesan-Panko mixture.
- Place on tray in a single layer (do not touch).
- Bake for 12–15 minutes, flip, and bake another 10–15 minutes until golden.
- Let cool on a wire rack for 5 minutes to fully crisp up.
Notes
A mandoline slicer is the best tool for even thickness.
Use finely grated Parmesan for the best adhesion.
If using an air fryer, cook at 390°F for 8–10 minutes.
Serve immediately; these are best enjoyed fresh.