Parmesan Zucchini Chips
Ingredients
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2 medium zucchini
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½ cup finely grated Parmesan cheese
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½ cup panko breadcrumbs
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½ tsp garlic powder
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½ tsp Italian seasoning
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¼ tsp paprika
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¼ tsp black pepper
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½ tsp salt
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1 large egg
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Olive oil spray
Method
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Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly spray with oil.
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Slice the zucchini into very thin rounds, about 3–4 mm thick. Pat them thoroughly dry with paper towels.
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In a bowl, combine Parmesan, panko, garlic powder, Italian seasoning, paprika, pepper, and salt.
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Beat the egg in a separate bowl.
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Dip each zucchini slice into the egg, letting the excess drip off, then press it into the Parmesan mixture until well coated.
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Arrange the slices in a single layer, making sure they don’t overlap. Lightly spray the tops with olive oil.
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Bake for 15–20 minutes, flipping halfway through, until golden brown and crisp around the edges.
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Let them cool for 3–5 minutes—they’ll crisp up further as they cool.
Air-fryer option
Air fry at 190°C (375°F) for 8–12 minutes, flipping halfway through. Cook in batches to prevent overcrowding.
Serve with garlic aioli, ranch, marinara, or a creamy herb dip.
