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In recent years, the demand for healthier snack options has surged as more people seek to incorporate nutritious choices into their diets without sacrificing flavor. One such option that has gained popularity is Zesty Crunchy Baked Zucchini Chips. This delightful recipe transforms a simple vegetable into a crunchy, savory snack that is not only delicious but also easy to prepare. With a crispy texture and a zesty flavor profile, these zucchini chips make an excellent alternative to traditional potato chips or other processed snacks.

Crunchy Baked Zucchini Chips

Discover the delicious world of Zesty Crunchy Baked Zucchini Chips, a healthier snack option that doesn't compromise on flavor. This easy recipe transforms fresh zucchini into crispy, savory chips packed with nutrients. Learn about the health benefits of zucchini, including its low-calorie content and high vitamin levels. Perfect for snacking or as a side dish, these chips pair wonderfully with your favorite dips and can be customized for dietary needs. Enjoy guilt-free snacking with this delightful treat!
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Ingredients
  

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

2 large eggs

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to create a non-stick surface that helps the chips crisp beautifully.

    Prepare the Zucchini: Rinse the zucchinis under cold water and pat them dry with a paper towel. Using a sharp knife or a mandoline slicer, carefully cut them into thin rounds, approximately 1/8 inch thick. Uniform slices ensure even cooking.

      Create the Coating Mixture: In a medium mixing bowl, add the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, black pepper, and salt. Stir the mixture thoroughly until all dry ingredients are well combined and evenly distributed.

        Prepare the Egg Wash: In a separate bowl, crack the two large eggs and add the olive oil. Whisk together until the mixture is smooth and fully blended, creating a flavorful wash for the zucchini slices.

          Coat the Zucchini Slices: Take each zucchini slice and first immerse it in the egg wash, letting any excess liquid drip back into the bowl. Next, press the slice into the panko mixture. Ensure the crumbs adhere well by gently pressing down on the slice.

            Arrange on the Baking Sheet: Lay the coated zucchini slices in a single layer on the prepared baking sheet. Be sure they’re not overlapping, as this allows each chip to bake evenly and become crispy.

              Bake the Chips: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Remember to flip the chips halfway through the baking time to ensure they brown evenly. Keep a close watch during the last few minutes to prevent burning.

                Cool and Garnish: Once they reach a golden-brown hue and are crispy, carefully remove the baking sheet from the oven. Allow the chips to cool for a few minutes, as they will continue to crisp while cooling. If desired, sprinkle fresh parsley on top for a pop of color and a hint of freshness.

                  Serve and Enjoy: Delight in your crunchy baked zucchini chips while they're warm! They pair wonderfully with your favorite dip, or you can store any leftovers in an airtight container for a tasty snack later.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings