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To make these tasty Parmesan crusted zucchini chips, you will need: - 2 medium zucchinis, sliced into thin rounds - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 large eggs - Cooking spray or olive oil for greasing Using the right amounts of each ingredient is key. Too much cheese can make them salty. Too little breadcrumbs can lead to soggy chips. Stick to these measurements for the best results. Want to spice things up? Try adding: - A pinch of red pepper flakes for heat - Some grated lemon zest for brightness - Fresh herbs like thyme or rosemary for a unique twist These add-ons will enhance the flavor and make your chips even more special! First, set your oven to 425°F (220°C). This high heat helps the chips get crispy. While the oven heats, line a baking sheet with parchment paper. This keeps the chips from sticking and makes cleanup easy. In a shallow bowl, mix the grated Parmesan and breadcrumbs. I prefer panko for a crunchier texture. Add garlic powder, onion powder, oregano, basil, salt, and pepper. Stir well to blend the spices evenly. This mix gives the chips their tasty crust. In another bowl, beat the eggs until mixed. Take each zucchini slice and dip it into the eggs. Let any extra egg drip off. Then, coat the slice in the Parmesan mixture. Press gently so the coating sticks well. This step is key for a crunchy finish. Arrange the coated zucchini slices in a single layer on the baking sheet. Lightly spray them with cooking spray or drizzle olive oil to help with crisping. Bake for 15-20 minutes, flipping them halfway through. Look for a golden brown color. This is your sign they are ready. After baking, let them cool for a few minutes before serving. To make your zucchini chips super crispy, follow these steps. Slice the zucchinis thin. Thin slices help them cook faster and get crisp. Use panko breadcrumbs for the best crunch. They add a nice texture. Make sure to coat each slice well with the Parmesan mixture. Press it on firmly. This helps the coating stick during baking. Finally, don't skip the cooking spray or olive oil. This step is key for that golden, crispy finish. Avoid using thick zucchini slices. They won’t crisp up well. Also, don’t rush the egg dipping. Ensure each slice is fully coated. If the coating falls off while baking, it’s likely too light. Make sure to flip the chips halfway through baking. This ensures both sides get nice and crispy. Lastly, don't overcrowd the baking sheet. Give them space to breathe for the best results. These zucchini chips shine on their own or with dips. Try serving with marinara sauce for a classic touch. A yogurt dip adds a cool contrast. Garnish with fresh parsley or basil for a pop of color. Present them on a bright platter to impress your guests. They make a great snack or side dish for any meal. Enjoy the crunch and flavor! {{image_2}} You can switch up the breading for your zucchini chips. Try using crushed cornflakes or seasoned flour instead of breadcrumbs. For a gluten-free option, use almond flour or gluten-free breadcrumbs. Each choice gives a unique crunch. You can also mix in some finely chopped nuts for added texture and flavor. Spices can take your zucchini chips to the next level. Add smoked paprika for a smoky taste or cayenne for heat. Try adding Italian seasoning for a classic flavor. You can also experiment with curry powder for a fun twist. Just remember to adjust the salt based on your spice choice. Get creative with your zucchini! Use a blend of veggies like carrots or sweet potatoes. This adds color and variety to your dish. You could also top the chips with fresh herbs like cilantro or dill after baking. This brightens up the flavors and makes them pop. Don't be afraid to experiment; the options are endless! After enjoying your Parmesan crusted zucchini chips, you might have some left. To keep them fresh, place the leftover chips in an airtight container. Line the bottom with paper towels to absorb moisture. This helps prevent sogginess. Store the container in the fridge for up to three days. When you're ready to enjoy your leftovers, reheating is key. Preheat your oven to 375°F (190°C). Spread the zucchini chips on a baking sheet in a single layer. This ensures they heat evenly. Bake for about 10 minutes, flipping them halfway. This method retains their crispiness and flavor. Freezing zucchini chips is a great way to enjoy them later. First, make sure they are completely cool. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the chips to a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. When you're ready to eat, bake them straight from the freezer for an easy snack! Yes, you can use larger zucchini. However, larger zucchini may have more moisture. This can make your chips less crunchy. I recommend slicing them thinly. Aim for about 1/4 inch thick. This helps them cook evenly and stay crispy. If you need a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use pecorino Romano for a sharper taste. Another option is to use vegan cheese if you want a dairy-free version. To make these zucchini chips gluten-free, use gluten-free breadcrumbs. You can find many brands at stores. Some people use crushed cornflakes or ground nuts as alternatives. Ensure all your spices are gluten-free too. Yes, you can use an air fryer for these zucchini chips. Preheat your air fryer to 400°F (200°C). Arrange the chips in a single layer in the basket. Cook them for about 10-12 minutes, flipping halfway through. This gives you a great crunch without needing to bake. This blog post covered all the key steps for making tasty zucchini chips. From choosing the right ingredients to perfecting your baking technique, you now have the skills to create a crunch everyone will love. Remember, use the tips to avoid mistakes and add your favorite flavors. With proper storage, your chips stay fresh. Enjoy your delicious creations, and feel free to experiment with variations. Happy baking!

Parmesan Crusted Zucchini Chips

Snack smarter with these irresistible crispy Parmesan zucchini chips! Made with fresh zucchinis, tasty herbs, and a crunchy coating, this recipe is perfect for a healthy appetizer or side dish. In just 35 minutes, you can whip up a batch that delights your taste buds. Ready to impress your friends or family? Click to discover the simple steps to make these delicious chips that everyone will love!
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Ingredients
  

2 medium zucchinis, sliced into thin rounds

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 large eggs

Cooking spray or olive oil for greasing

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Mix well to ensure the spices are evenly distributed.

      In another bowl, beat the eggs until well mixed.

        Dip each zucchini slice first into the beaten eggs, allowing any excess to drip off, then coat it in the Parmesan breadcrumb mixture, pressing gently to adhere the coating.

          Arrange the coated zucchini chips in a single layer on the prepared baking sheet. Spray them lightly with cooking spray or drizzle with a little olive oil to help them crisp up.

            Bake in the preheated oven for 15-20 minutes or until golden brown and crispy, flipping them halfway through baking for even crispiness.

              Remove from oven and let them cool for a few minutes on the baking sheet before serving.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

                  - Presentation Tips: Serve these crispy Parmesan zucchini chips on a colorful platter, garnished with fresh parsley or basil, and a side of marinara sauce or a yogurt dip for added flavor.