Crispy Parmesan Zucchini Chips

• 2 medium zucchinis
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup all-purpose flour

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 Slice zucchinis into 1/8-inch rounds using a mandoline or sharp knife.
3. 3 In a bowl, mix Parmesan, garlic powder, oregano, black pepper, and salt.
4. 4 Lightly coat each zucchini slice in flour, then dip into the Parmesan mixture, pressing to adhere.
5. 5 Arrange coated slices in a single layer on the baking sheet.
6. 6 Bake for 20 minutes, flipping halfway through, until golden and crispy.
7. 7 Cool on a wire rack before serving.

Equipment

• Baking sheet
• Parchment paper
• Mandoline or sharp knife

Variations

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

Substitutions

• Substitute Parmesan with nutritional yeast for a vegan option.
• Use almond flour for a gluten-free alternative to all-purpose flour.

Pairings

• Great with a chilled glass of white wine.
• Serve alongside a hearty minestrone soup.

Nutrition

Tips

• For extra crispiness, ensure zucchini slices are very thin.
• Use freshly grated Parmesan for the best flavor.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Thaw at room temperature and reheat in a 350°F oven until crisp.

Serving Suggestions

• Serve with marinara sauce for dipping.
• Pair with a fresh tomato basil salad.

FAQ