Baked Zucchini Chips
Golden, crispy, and flavorful, these baked zucchini chips are a nutritious snack or side. Coated in a crunchy almond flour and Parmesan mix, they’re low in carbs, high in fiber, and easy to prepare. Serve with your favorite dipping sauce for an everyday treat that’s quick, wholesome, and satisfying.
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 small bowl
- 1 Medium bowl
- Whisk
- Knife and cutting board
Ingredients
- 1 large egg or ¼ cup nut milk + 1 tbsp ground flax for vegan option
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or vegan Parmesan
- ½ tsp sea salt
- Freshly ground black pepper to taste
- 2 medium zucchini sliced into ¼-inch rounds
- Extra-virgin olive oil for drizzling
- Romesco Tzatziki, or Marinara, for serving (optional)
Instructions
- Preheat and Prepare Your Oven: Begin by setting your oven to 425°F (220°C). This high temperature ensures your zucchini slices will crisp up nicely instead of steaming in the oven. While the oven warms, line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Make sure the parchment is flat, and if needed, lightly spray with olive oil for extra non-stick protection.
- Prepare the Egg Wash (or Vegan Alternative): In a small bowl, crack the egg and whisk it until the yolk and white are completely combined, forming a smooth, uniform mixture. If you’re making this vegan, mix ¼ cup unsweetened nut milk with 1 tablespoon of ground flaxseed until it thickens slightly. This mixture will act as a sticky layer, helping the crumb coating adhere perfectly to each zucchini slice.
- Create the Crunchy Coating: In a medium mixing bowl, combine ½ cup panko breadcrumbs, ½ cup almond flour, and ¼ cup grated Parmesan cheese (or vegan Parmesan if desired). Add ½ teaspoon sea salt and several grinds of fresh black pepper. Stir everything together until evenly mixed. This combination provides a golden, crispy texture with a rich, nutty flavor.
- Slice the Zucchini: Wash and dry 2 medium zucchinis thoroughly. Using a sharp knife or a mandoline slicer, cut them into ¼-inch thick rounds. Try to keep the slices uniform in thickness so they bake evenly. Thicker slices may remain soft in the center, while thinner slices can burn quickly.
- Coat the Zucchini Slices: Take one zucchini slice and dip it into the prepared egg wash or flax mixture, ensuring it’s fully coated on both sides. Then, immediately transfer it into the breadcrumb mixture. Press lightly so the crumbs adhere, covering the slice entirely. Place the coated zucchini onto the lined baking sheet. Repeat this process with all slices, leaving a small gap between each so air can circulate and they crisp evenly.
- Drizzle with Olive Oil: Once all slices are coated and arranged on the baking sheet, lightly drizzle extra-virgin olive oil over the top. This helps create a golden, crunchy finish in the oven. You can also use a pastry brush to brush each slice for even coverage.
- Bake to Crispy Perfection: Place the baking sheet in the preheated oven on the middle rack. Bake the zucchini for 17 to 20 minutes, flipping each slice halfway through the cooking time. Keep an eye on them during the last few minutes—the edges should turn golden brown and crispy, while the centers remain tender.
- Check for Doneness: To test if your zucchini chips are ready, gently press the center of a slice with a spatula. It should feel firm and hold its shape while the coating is crisp.If necessary, bake for an additional 1–2 minutes, but avoid overbaking as this can dry them out.
- Serve Immediately: Remove the baking sheet from the oven and let the chips rest for 1–2 minutes. They are best enjoyed hot and fresh, as they may lose some crispiness as they cool. Transfer to a serving plate and pair with your favorite dipping sauces such as Romesco, Tzatziki, or Marinara for an extra flavor boost.
- Storage and Reheating Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To regain their crispiness, reheat in a preheated oven at 375°F (190°C) for 5–7 minutes rather than using a microwave. This method keeps them crunchy and almost as fresh as when first baked.
Notes
- Use a mandoline slicer for even zucchini slices; uniform thickness ensures they bake consistently.
- For a vegan version, substitute the egg with ¼ cup unsweetened nut milk mixed with 1 tablespoon ground flaxseed.
- Don’t overcrowd the baking sheet; air circulation is key to achieving maximum crispiness.
- Adjust baking time depending on your oven; some ovens run hotter, so keep an eye on the chips.
- Serve immediately for the crispiest texture; leftovers can be reheated in the oven to regain crunch.
- Experiment with seasoning: smoked paprika, garlic powder, or Italian herbs work wonderfully in the crumb mixture.
