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These Zucchini Chips are truthfully one of many tastiest methods I’ve ever had zucchini. Crispy, tacky, and completely divine when served with a facet of marinara. Perfect for a snack, appetizer, and even lunch!
Deliciously Crisp and Flavorful Zucchini Chips
It positive is an efficient factor that zucchini crops develop like loopy, as a result of there isn’t any scarcity of scrumptious methods to arrange it! After dozens of loaves of zucchini bread, chocolate zucchini muffins, and candy spiced zucchini pancakes, I used to be prepared for one thing fast and savory. These baked Zucchini Chips have been absolute perfection.
Crispy, crunchy, tacky, and extremely flavorful- these Baked Zucchini Chips are nothing in need of addicting! We loved them with a facet of marinara sauce, however they have been fairly wonderful all by themselves. Plus, all that dipping makes these an incredible little snack to make with the youngsters!
Ingredients You’ll Need to Make Baked Zucchini Chips:
- Zucchini
- Panko Bread Crumbs
- Parmesan Cheese
- Flour
- Eggs
- Dried Basil
- Dried Oregano
- Salt & Pepper
How to Make Baked Zucchini Chips:
- Slice your zucchini. You need good skinny rounds, however not too skinny. A pointy knife ought to get the job accomplished. You’ll need your slices to be between 1/8″-1/4″ thick.
- Mix collectively your dry elements. In a small bowl combine collectively the flour, bread crumbs, parmesan cheese, and seasonings. Whisk to mix.
- Whisk eggs. In a small bowl, whisk the eggs.
- Dip your zucchini chips. Dip your zucchini slices into the egg, after which into the parmesan combination. Place on a parchment lined baking sheet. After you’ve dipped your whole zucchini slices, drizzle with a little bit of olive oil to get them good and crispy.
- Bake. Bake in a preheated 425 diploma oven for 20 minutes, flipping midway by way of, or till brown and crispy.
- Serve. Serve whereas they’re scorching and crispy with a facet of marinara sauce, if desired. Enjoy!
Tips & Suggestions:
Can I make Zucchini Chips within the air fryer?
Yep! To cook dinner these zucchini chips within the air fryer, set it to 400 levels. Spray evenly with cooking spray and bake for five minutes, then flip and bake for an extra 5 minutes or till golden and crispy.
Play with the seasonings!
Instead of basil and oregano, strive garlic and chili powder. You may strive including ranch dressing or taco combine for a lift of taste.
Different dip concepts:
Instead of marinara, dip your zucchini chips in ranch dressing, fry sauce, or salsa. They’re additionally scrumptious all by themselves!
What ought to I serve with Zucchini Chips?
We typically get pleasure from these as a snack or lunch all by themselves. But if you wish to make a meal of them, strive serving these zucchini chips as a facet with a pleasant salad, steak, burgers, or these yummy rooster meatballs.
How I ought to I retailer leftover Zucchini Chips?
These are positively greatest served proper after baking, however any leftovers could be saved in an air tight container for a day or two. Reheat in an air fryer or 450 diploma oven till heated by way of and crispy.
More Delicious Veggie Chip Recipes:
Crispy Baked Zucchini Chips
These Zucchini Chips are truthfully one of many tastiest methods I’ve ever had zucchini. Crispy, tacky, and completely divine when served with a facet of marinara.
Servings: 4 servings
Calories: 200kcal
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Preheat oven to 425℉. Line a baking sheet with parchment paper.
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Slice zucchini into skinny rounds.
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In a small bowl, whisk the egg. In a medium mixing bowl, add the panko, flour, dried basil and oregano, sea salt, pepper, and Parmesan cheese. Stir collectively till mixed.
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Dip every zucchini slice into the egg, after which the panko combination ensuring to coat each side. Place onto your ready baking sheet. Drizzle every zucchini with oil for additional crispiness.
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Bake for 20 minutes, flipping half approach by way of baking till golden brown and crispy.
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Serve whereas they’re scorching and crispy together with your favourite dipping sauce. Enjoy!
Calories: 200kcal | Carbohydrates: 26g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 627mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 18mg | Calcium: 201mg | Iron: 2mg
www.superhealthykids.com
Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here you can see a lot of scrumptious recipes stuffed with fruits and veggies, suggestions for getting your youngsters to eat higher and grow to be intuitive eaters and many assets for feeding your loved ones.