Best Crunchy Zucchini Chips

$To make the best crunchy zucchini chips, here are the essential ingredients you'll need: - 2 medium zucchinis - 1 cup breadcrumbs (panko for extra crunch) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - Cooking spray or olive oil for drizzling Choosing the right zucchinis is key to great chips. Look for firm, bright green zucchinis. They should feel heavy for their size. Avoid ones with soft spots or blemishes. For breadcrumbs, I recommend using panko. Panko gives a great crunch! Regular breadcrumbs work too, but they may not be as crispy. Each serving of these zucchini chips has about: - 150 calories - 7 grams of fat - 9 grams of carbs - 5 grams of protein - Vitamins A and C for added health benefits Enjoy these chips guilt-free as a tasty snack! For the full recipe, check the section above. To start, wash the zucchinis under cool water. Trim the ends off each zucchini. Slice them into thin rounds, about 1/8 inch thick. Use a sharp knife for clean cuts. Pat the slices dry with a paper towel. This step helps them get crispier in the oven. Next, you need to coat the zucchini slices. In one bowl, whisk two large eggs until they are well beaten. In another shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Dip each zucchini slice in the egg. Let any extra egg drip off. Then, coat it in the breadcrumb mixture. Press gently to make sure the crumbs stick well. Now, it's baking time! Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper. Arrange the coated zucchini slices in a single layer on the sheets. Make sure they don’t overlap. This helps them bake evenly. Lightly spray the tops with cooking spray or drizzle with olive oil for an extra crunch. Bake them for 2-3 hours or until they turn golden brown and crispy. Remember to flip the slices halfway through baking. This ensures even cooking and crispiness on both sides. When your zucchini chips are done, let them cool for a few minutes on the baking sheets. Then, transfer them to a wire rack to cool completely. For a fun presentation, serve the chips in a rustic basket lined with parchment paper. Pair them with a side of garlic aioli or your favorite dipping sauce. Enjoy your crunchy snack! To get those perfect crunchy zucchini chips, moisture removal is key. I like to slice zucchinis into thin rounds, about 1/8 inch thick. After slicing, I pat them dry with a paper towel. This step is simple but crucial for crispiness. You can also sprinkle a bit of salt on the slices and let them sit for about 20 minutes. This helps draw out even more water. When it comes to your oven, set it to 225°F (110°C) for the best results. Low and slow baking ensures even cooking and maximum crunch. Baking at this temperature allows the moisture to escape without burning the chips. One common mistake is overcrowding the baking sheet. When you place too many zucchini slices together, they steam instead of bake. Make sure to arrange them in a single layer with space in between. This allows hot air to circulate and helps them crisp up nicely. Another mistake is skipping the egg wash process. The egg helps the breadcrumbs stick better. If you miss this step, the coating can fall off during baking. Dip each slice into the beaten eggs before coating it in breadcrumbs. For extra flavor, consider adding spices and herbs to your breadcrumb mix. Garlic powder and paprika add a nice kick, but you can experiment with your favorites. Try adding cayenne for heat or Italian seasoning for a classic touch. Fresh herbs like thyme or rosemary also work well. Don't be afraid to mix and match! {{image_2}} To keep things fun, try different seasonings on your zucchini chips. Here are some tasty ideas: - Italian Blend: Use oregano, basil, and Parmesan cheese. - Spicy Mix: Add cayenne pepper and chili powder for heat. - Sweet and Savory: Mix cinnamon and a hint of sugar for a unique twist. You can also use different coatings. Instead of breadcrumbs, try crushed cashew nuts for a nutty flavor. For vegan options, use chickpea flour instead of eggs. This keeps the chips crisp while making them plant-based. If you want to change up how you cook, try these methods: - Air Fryer: This method cooks the chips quickly. Set your air fryer to 375°F (190°C). Place the coated zucchini slices in a single layer. Cook for about 10 to 12 minutes, flipping halfway through. - Pan-Frying: For a fast snack, heat oil in a pan over medium heat. Fry the coated slices for 2-3 minutes on each side until golden brown. This method gives a nice crunch, but be sure to watch them closely. Zucchini chips taste great with dips. Here are some of my favorites: - Garlic Aioli: This creamy dip adds a rich flavor. - Salsa: A fresh, zesty option that adds a kick. - Hummus: This smooth dip brings a nice balance to the crunchy chips. Check out the Full Recipe for step-by-step details on making these delicious zucchini chips! To keep your zucchini chips crunchy, start with a cool, dry place. Store them in an airtight container. This helps keep moisture out. If you have leftovers, wait until they are fully cooled before putting them away. For best results, use glass or plastic containers with tight lids. Avoid paper bags; they let air in, which makes chips soft. If you want to save some chips for later, freezing is a great option. First, let the chips cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. After that, transfer the chips to a freezer-safe bag. This way, they won’t stick together. Label the bag with the date, and use them within three months for the best taste. To bring back the crunch, you can reheat your chips. Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet in a single layer. Heat for about 5 to 10 minutes. Keep an eye on them to avoid burning. This will help restore their crispy texture, making them tasty again! You can use several methods for coating zucchini chips without breadcrumbs. One option is to use finely ground nuts, like almonds or cashews. They add flavor and crunch. Another method is to use a mix of grated cheese and spices. This also gives a nice flavor. You can even try using cornmeal or crushed rice cereal for a gluten-free option. These alternatives can work just as well and may even add unique flavors to your chips. Yes, a dehydrator works great for zucchini chips. Start by slicing the zucchinis thinly, just like in the oven method. You want them about 1/8 inch thick. Pat them dry to remove moisture. Then, season them with salt or your favorite spices. Lay the slices in a single layer on the dehydrator trays. Set it to 125°F (52°C) and let them dry for about 6 to 10 hours. Check them every few hours. They are done when they are crisp and snap easily. There are a few reasons your zucchini chips may not be crispy. First, if the zucchini slices are too thick, they won't dry out properly. Aim for thin, even slices. Another common issue is moisture. Make sure to pat the slices dry before coating them. If you overcrowd the baking sheet, the chips will steam instead of bake. Lastly, not baking them long enough can leave them chewy. Bake until they turn golden brown for the best crunch. In this post, we covered how to make crispy zucchini chips. You learned about key ingredients, like fresh zucchinis and different breadcrumb types. I shared step-by-step prep and baking techniques for the perfect crunch. We discussed tips to avoid common mistakes and explored fun variations. Finally, I provided storage methods to keep your chips fresh. Try these tips and enjoy your crispy snacks!$

Dive into the delicious world of crunchy zucchini chips with this easy recipe! Perfectly baked and packed with flavor, these chips are made with fresh zucchinis, crispy breadcrumbs, and Parmesan cheese. Enjoy them as a healthy snack or party appetizer. Ready in just under three hours, these golden delights will be a hit for everyone. Click through to explore this simple recipe and get ready to impress your taste buds!

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Ingredients

2 medium zucchinis

1 cup breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

Cooking spray or olive oil for drizzling

Instructions

Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.

Slice the zucchinis into thin rounds, about 1/8 inch thick. Pat them dry with a paper towel to remove excess moisture—this helps them crisp up better.

In a shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.

In another bowl, whisk the eggs until well beaten.

Dip each zucchini slice into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure it adheres well.

Arrange the coated zucchini slices in a single layer on the prepared baking sheets, ensuring they are not overlapping.

Lightly spray the tops with cooking spray or drizzle with olive oil for added crispiness.

Bake in the preheated oven for 2-3 hours or until the chips are golden brown and crispy, flipping them halfway through for even cooking.

Remove from the oven and let cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 4

- Presentation Tips: Serve the zucchini chips in a rustic basket lined with parchment paper and accompany them with a side of garlic aioli or your favorite dipping sauce for a delightful snack!