Crispy Garlic Parmesan Zucchini Chips

• 2 medium zucchinis
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 400°F.
2. 2 Slice zucchinis into thin rounds using a mandoline or sharp knife.
3. 3 In a bowl, mix Parmesan, olive oil, garlic powder, oregano, salt, and pepper.
4. 4 Toss zucchini slices in the Parmesan mixture until evenly coated.
5. 5 Arrange slices in a single layer on parchment-lined baking sheets.
6. 6 Bake for 20 minutes, flipping halfway through, until crispy and golden.
7. 7 Remove from oven and let cool completely on a wire rack.

Equipment

• Mandoline slicer or sharp knife
• Baking sheets
• Parchment paper

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Use panko breadcrumbs for an extra crunchy texture.

Substitutions

• Substitute Parmesan with nutritional yeast for a vegan version.

Pairings

• Great alongside a Caprese salad or as a snack with a chilled white wine.

Nutrition

Tips

• For extra crispiness, soak zucchini slices in ice water for 30 minutes before coating.
• Ensure zucchini slices are completely dry before tossing with the Parmesan mixture.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve with your favorite dip like ranch or marinara.
• Pair with a charcuterie board for a veggie-forward option.

FAQ