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- 2 medium zucchinis, thinly sliced into rounds - 1 cup freshly grated Parmesan cheese - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil - Cooking spray for optimal crispiness - If you want to change the cheese, use nutritional yeast or cheddar. Both give great flavor. - For gluten-free options, use almond flour or gluten-free breadcrumbs. They work well too! - Fresh herbs can be better than dried, but dried herbs last longer. Use what you have on hand. When you gather your ingredients, make sure they are fresh. This makes a big difference in taste. You can find the full recipe at the end of this article. Enjoy making these crispy snacks! 1. Preheat your oven to 425°F (220°C). 2. Line a baking sheet with parchment paper to prevent sticking. 3. In a bowl, mix together: - 1 cup freshly grated Parmesan cheese - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly cracked black pepper to taste 1. Pat your zucchini slices dry with a clean towel to get rid of extra moisture. 2. Drizzle 2 tablespoons of extra virgin olive oil over the zucchini slices. Toss them to coat well. 3. Dip each zucchini slice into the breadcrumb mixture. Press lightly to make sure the coating sticks. 1. Arrange the coated zucchini slices in a single layer on your baking sheet. 2. Lightly spritz the tops with cooking spray for extra crispiness. 3. Bake for 20-25 minutes. Flip the chips halfway through to ensure even cooking. 4. Check for doneness by looking for a golden brown color. For the Full Recipe, you can refer back to the ingredient list and instructions above. Enjoy your crispy Parmesan zucchini chips! To get crispy zucchini chips, start by drying the zucchini well. Moisture is the enemy of crunch. I use a clean kitchen towel to pat each slice. This step is key. Next, set your oven to 425°F (220°C). This high heat helps the chips crisp up nicely. The warm air cooks the zucchini evenly, ensuring a perfect crunch. For dips, I love serving these chips with marinara sauce or creamy yogurt dip. Both add great flavor and balance the crunch. For a fun presentation, use a rustic wooden board. It makes the chips look fancy and inviting. You can even add fresh herbs or lemon wedges to enhance the appeal. If your chips turn out soggy, it’s likely due to moisture. Make sure to dry them well before baking. You can also try baking them a bit longer. Adjust the seasonings to fit your taste. If you want more flavor, add more garlic powder or herbs. Don’t hesitate to experiment until you find your perfect mix. For the full recipe, check the recipe section above. {{image_4}} To spice things up, try adding different cheeses. You can use mozzarella for a milder taste or even cheddar for a sharper kick. You might also think about mixing in spices like paprika or cayenne. These spices bring heat and depth to your crispy treats. Experimenting with flavors can make each batch unique. Zucchini is great, but you can switch it up with other veggies. Eggplant works well for a meaty texture. Sweet potatoes add a hint of sweetness and a vibrant color. You can even explore using seasonal vegetables like carrots or beets. Each option will give a different taste and texture. If you're looking for a healthier way to enjoy this snack, consider baking instead of frying. Baking gives you that crispy finish without the extra oil. If you have an air fryer, use it! It circulates hot air, making the chips crispy with less oil. Both methods keep your delicious zucchini chips light and crunchy. To keep your crispy zucchini chips fresh, follow these tips: - Refrigeration: Place leftover chips in an airtight container. This helps to keep them from getting soggy. - Crispy Storage: Add a paper towel to the container. This absorbs moisture and helps maintain crispness. When reheating, you have two main options: oven or microwave. - Oven: Preheat to 350°F (175°C). Place chips on a baking sheet and heat for about 10 minutes. This method restores crispness better than others. - Microwave: If you’re in a rush, use the microwave. But know this may make chips less crispy. Heat in short bursts, about 30 seconds at a time. To get your chips crispy again, try these tricks: - Oven reheating: Always choose the oven for the best results. - Avoid stacking: Spread the chips in a single layer. This allows heat to circulate better. By following these storage and reheating tips, you can enjoy your crispy Parmesan zucchini chips longer! For the full recipe, check out the earlier sections. To make zucchini chips crispy, start by removing moisture. Use a clean kitchen towel to pat the zucchini slices dry. This step is key. The less moisture, the crispier the chips will be. Next, coat the zucchini evenly with olive oil. This helps the breadcrumbs stick well. Then, roll the slices in a mix of panko and Parmesan cheese. Press gently to ensure the coating sticks. For an extra crunch, give the tops a light spritz of cooking spray before baking. Yes, you can freeze crispy zucchini chips. To do this, let them cool completely after baking. Once cool, place them in an airtight container or a freezer bag. Be sure to remove as much air as possible to prevent freezer burn. When you’re ready to enjoy them, thaw the chips in the fridge overnight. Then, reheat them in the oven to restore their crispiness. Aim for about 10 minutes at 350°F (175°C). Zucchini chips are a healthy snack choice. They are low in calories and high in vitamins. Zucchini contains vitamins A and C, plus potassium. The fiber in zucchini aids digestion and keeps you full. However, watch the amount of cheese and breadcrumbs you use. While delicious, they add calories and fat. You can adjust these amounts for a healthier version. Crispy zucchini chips last about 3 to 5 days when stored properly. Keep them in an airtight container at room temperature. Avoid the fridge, as moisture can make them soggy. For the best texture, eat them fresh. If you need to store them longer, consider freezing as mentioned before. In this post, we covered the basics of making delicious zucchini chips. You learned about the ingredients, preparation steps, baking tricks, and ways to store leftovers. We also explored variations and potential issues you might face. Remember, slicing zucchini thinly and removing moisture are key to crispy chips. Try out different spices and veggies for fun twists. With a little practice, you can perfect this tasty snack. Enjoy your cooking journey!

Crispy Parmesan Zucchini Chips

Enjoy a delicious and guilt-free snack with these Crispy Parmesan Zucchini Chips! This easy recipe combines fresh zucchini, savory Parmesan, and crunchy panko for a delightful treat that's perfect for sharing. With simple ingredients and quick instructions, you can achieve the ultimate crispy texture in no time. Click through to explore this delightful recipe and impress your friends and family with a healthy twist on snacking!
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Ingredients
  

2 medium zucchinis, thinly sliced into rounds

1 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs for extra crunch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly cracked black pepper to taste

2 tablespoons extra virgin olive oil

Cooking spray for optimal crispiness

Instructions
 

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.

    In a spacious mixing bowl, combine the freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, and a sprinkle of salt and black pepper. Mix these dry ingredients together until they are thoroughly blended.

      Place the thinly sliced zucchini rounds onto a clean kitchen towel and gently pat them dry to eliminate any excess moisture. This step is crucial for achieving that desired crispy texture.

        Drizzle the olive oil evenly over the zucchini slices. Toss them gently to ensure each slice is coated in oil, which will help the breadcrumb mixture adhere better.

          Take each zucchini slice and dip it into the breadcrumb and cheese mixture. Press lightly on each slice to make sure the coating adheres well and is evenly distributed.

            Arrange the coated zucchini slices in a single layer on the prepared baking sheet. For an extra boost of crispiness, lightly spritz the tops with cooking spray.

              Bake in the preheated oven for 20-25 minutes. Remember to flip the chips halfway through the baking process to achieve an even golden brown and crunchy exterior.

                Once baked, remove the zucchini chips from the oven and let them cool on the baking sheet for a few minutes before transferring them to a stylish serving platter.

                  - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: For a chic presentation, serve your crispy zucchini chips on a rustic wooden board, paired with a small dish of marinara sauce or a refreshing yogurt dip on the side. This will add flair and flavor to your delightful snack! Enjoy!