Crispy Parmesan Zucchini Chips: Your New Favorite Snack!

Crispy Parmesan Zucchini Chips

Oh, the glorious return of summer zucchini! Every year, as my garden overflows or the farmer’s market stalls brim with this versatile squash, I embark on a personal quest: how many delicious, new ways can I celebrate it beyond the usual stir-fries and loaves? This year, the answer arrived in the form of these incredible Crispy Parmesan Zucchini Chips, a recipe born from a simple ‘what if’ moment with a mountain of garden bounty and an insatiable craving for something truly crunchy.

I remember standing in my kitchen, gazing at a pile of green goodness, and thinking, ‘Could I actually get zucchini chips crispy, shatteringly so, without resorting to the deep fryer?’ The challenge was set, and after a bit of experimenting, a triumphant ‘YES!’ echoed through my home. What emerged was a revelation – a light, airy, and utterly addictive snack that quickly became our family’s secret weapon against those afternoon munchies. If you’re looking for more creative and healthy snack ideas for kids, this one is a winner, right alongside our mini muffin pizzas!

These Crispy Parmesan Zucchini Chips aren’t just any zucchini chips; they’re a game-changer, especially when paired with a cool, creamy ranch dip or a rich marinara sauce. Forget heavy, oil-laden snacks; these offer all the satisfaction with none of the guilt. While I’ve certainly enjoyed my share of crispy zucchini fries over the years, there’s something uniquely satisfying and effortlessly elegant about these oven-baked chips that keeps everyone coming back for more. Trust me, once you try these, your summer zucchini dilemma will be wonderfully solved!

Crispy Parmesan Zucchini Chips: Your New Favorite Snack!

Recipe by MayaCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Transform your summer zucchini into delightfully crispy, cheesy, and utterly irresistible chips! Perfect as a snack or a healthy side.

Ingredients

• 2 medium zucchini, about 1.5 lbs total

• 1 tablespoon olive oil

• 1/2 cup grated Parmesan cheese

• 1/4 cup panko breadcrumbs (for extra crispiness)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried Italian seasoning

• Salt and black pepper to taste

Directions

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Wash and pat the zucchini thoroughly dry. Using a mandoline or a sharp knife, slice the zucchini into thin, even rounds, about 1/8-inch thick. This is key for crispiness!
• Spread the zucchini slices in a single layer on a clean kitchen towel. Sprinkle lightly with salt and let sit for 10-15 minutes. This helps draw out excess moisture.
• Gently blot the zucchini slices dry with another clean towel, pressing firmly to remove as much liquid as possible. The drier, the crispier!
• In a large bowl, toss the dried zucchini slices with olive oil until lightly coated.
• In a separate small bowl, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and black pepper.
• Add the Parmesan mixture to the zucchini and toss gently to evenly coat each slice. Don’t be shy, get every chip covered!
• Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Ensure they are not overlapping, as this will prevent them from getting crispy.
• Bake for 15-20 minutes, flipping halfway through, or until golden brown and crispy. Keep a close eye on them, as baking times can vary!
• Remove from oven and serve immediately. They are best enjoyed warm and fresh!

Notes

• Moisture is the Enemy: Seriously, the key to truly crispy zucchini chips is removing as much moisture as possible before baking. Don’t skip the salting and blotting step; it’s a game-changer!
• Thin & Even Slices: A mandoline makes this super easy, but if you’re using a knife, just take your time. Uniform thinness ensures they all cook at the same rate and get perfectly crispy.
• Don’t Overcrowd the Pan: Zucchini needs space to breathe and release moisture. If you pack too many on a single sheet, they’ll steam instead of roast, leading to sad, soggy chips. Use two sheets if needed!