Description
Delightful and crunchy zucchini chips coated with Parmesan cheese, perfect for a healthy snack or appetizer.
Ingredients
Scale
- 2 medium zucchinis
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the zucchinis into thin disks, about 1/4 inch thick.
- In a bowl, beat the eggs until frothy. In a separate bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice in the beaten eggs, allowing excess to drip off, then coat with the breadcrumb mixture.
- Place coated slices in a single layer on a parchment-lined baking sheet and spray lightly with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Serve warm, enjoy with marinara sauce or your favorite dip.
Notes
To store leftover chips, keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg