Baked Zucchini Chips Recipe

Zucchini: Fresh, medium-sized zucchini are sliced into thin rounds to create the base for the chips.

Panko bread crumbs: These light and flaky bread crumbs provide a crispy coating for the zucchini chips.

Parmesan cheese: Grated parmesan adds a savory and slightly salty flavor to the coating.

Garlic powder: This spice adds a subtle garlic flavor to the chips.

Salt: Enhances the overall flavor of the chips.

Black pepper: Adds a hint of spice and depth to the flavor.

Eggs: Beaten eggs help the bread crumb mixture adhere to the zucchini slices.

To achieve an even crispier texture for your zucchini chips, try using a wire rack placed on top of the baking sheet. This allows hot air to circulate around the zucchini slices, ensuring they bake evenly and get crispy on all sides. Additionally, make sure to pat the zucchini slices dry with a paper towel before dipping them in the beaten eggs to remove excess moisture, which can prevent them from becoming soggy.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can be sliced thinly to mimic the crispiness of zucchini chips.

• panko bread crumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be seasoned to match the flavor profile.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great option for those avoiding dairy.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less visually noticeable.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) work as a binding agent and are suitable for vegan diets.

• Allow the zucchini chips to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Store the cooled zucchini chips in an airtight container. A glass container with a tight-fitting lid or a resealable plastic bag works best to maintain their crispiness.

• If you plan to enjoy them within a few days, keep the container at room temperature. For longer storage, place the container in the refrigerator, where they can last up to a week.

• To freeze, arrange the zucchini chips in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the chips are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the zucchini chips to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.

• When ready to enjoy, reheat the frozen zucchini chips in the oven at 375°F (190°C) for about 10-15 minutes, or until they are heated through and crispy again. Avoid using the microwave, as it can make them soggy.

• For an extra burst of flavor, sprinkle a bit of parmesan cheese or garlic powder on the reheated chips before serving.

• Preheat your oven to 375°F (190°C). Arrange the leftover zucchini chips on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the zucchini chips in a single layer in the basket and heat for 5-7 minutes. This method will help maintain their crunchy texture.

• If you're in a hurry, you can use a microwave. Place the zucchini chips on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not keep them as crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the zucchini chips in a single layer and cook for 2-3 minutes on each side until they are warmed through and slightly crispy.

• Oven: Used to bake the zucchini chips at a high temperature to achieve a crispy texture.

• Baking sheet: A flat sheet used to hold the zucchini slices while they bake in the oven.

• Parchment paper: Lined on the baking sheet to prevent the zucchini slices from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the bread crumbs, parmesan cheese, garlic powder, salt, and pepper.

• Knife: Essential for slicing the zucchini into thin rounds.

• Cutting board: Provides a stable surface for slicing the zucchini.

• Measuring cups: Used to measure out the bread crumbs and parmesan cheese accurately.

• Measuring spoons: Used to measure the garlic powder, salt, and black pepper.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Handy for dipping the zucchini slices into the beaten eggs and then into the bread crumb mixture.

• Cooling rack: Allows the baked zucchini chips to cool evenly and stay crispy.

Prepare ingredients in advance: Slice the zucchini and measure out the bread crumbs, parmesan cheese, and spices the night before.

Use a mandoline: For even and quick slicing of the zucchini, use a mandoline slicer.

Assembly line setup: Arrange your beaten eggs and bread crumb mixture in a line to streamline the coating process.

Double baking sheets: Use two baking sheets to bake all the zucchini chips at once, saving time on multiple batches.

Preheat the oven early: Start preheating your oven before you begin prepping to ensure it's ready when you are.