Description
Crunchy baked zucchini chips coated in Parmesan and panko breadcrumbs. A healthy snack, appetizer, or side dish ready in 35 minutes.
Ingredients
Scale
- 2 medium zucchini sliced into 1/8-inch rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Cooking spray
- Greek yogurt ranch dip for serving
Instructions
- Preheat oven to 425°F and prepare a wire rack over a baking sheet.
- Toss zucchini slices with olive oil.
- Mix breadcrumbs, Parmesan cheese, and salt in a bowl.
- Coat each zucchini slice in the breadcrumb mixture.
- Arrange slices on the prepared wire rack.
- Bake for 15 to 20 minutes until golden brown and crispy.
- Serve immediately with Greek yogurt ranch dip.
Notes
- Slice zucchini very thinly for the best texture.
- Salt zucchini and blot dry for extra crispness.
- Use gluten-free breadcrumbs if needed.
- Replace breadcrumbs with extra Parmesan for keto diets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 163
- Sugar: 7
- Sodium: 460
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 9
- Cholesterol: 8