These baked parmesan zucchini chips are a great healthy alternative to many side dishes including fresh fries and couldn’t be easier to make.
I had never been a huge fan of zucchini as it just didn’t have much flavor to me. That was until I realized that you can actually use this to your advantage and impart some flavor into it. Because of that, preparing dishes with zucchini is a great way to hide something healthy for those that claim to not like fruits and vegetables and this parmesan zucchini chips are the perfect start.
I first made these zucchini chips a few years ago and it has now become a household staple side, especially when we’re having veggie burgers, as was the case when I made these. These are simple, quick to prepare, and much healthier than fries. The big thing when making these is don’t get discouraged when the bread crumb mixture isn’t sticking. It’s actually easier to just sprinkle over the top and then gently press into the zucchini.
What I most enjoy about these zucchini chips is the random crisp parmesan bits you get as well. Now I always want to set the correct expectation here. The zucchini itself do not get crisp. It’s the breadcrumb mixture that gives it a good consistency. I eat these as a healthier alternative to fries or good kettle chips.
What Ingredients are in these Parmesan Zucchini Chips?
- Olive oil
- Panko breadcrumbs
- Parmesan cheese
- Salt and black pepper
How Do I Make Sure Breadcrumb Mixture Sticks?
To be honest, not much will stick at first when dipping each zucchini into the breadcrumbs. But at the end when you have every zucchini chip on the baking sheet, sprinkle the rest of the breadcrumbs on top of the zucchini and press in. Once it bakes, everything will be sticking together and the zucchini will be crisp.
Other Side Dish Recipes:
These baked parmesan zucchini chips are a great healthy alternative to many side dishes including fresh fries and couldn't be easier to make.
- 2 medium zucchini
- 2 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Preheat oven to 450F and put parchment paper on baking sheet. Slice the zucchini into 1/4 inch thick chips. In a bowl toss sliced zucchini in olive oil so that all are coated. In another bowl combine breadcrumbs, parmesan, salt and pepper.
Dip each zucchini chip into breadcrumb mixture and press coating onto each side. (Not much breadcrumb mixture will stick but do not worry) After placing every zucchini chip on baking sheet, use rest of breadcrumb mixture and sprinkle evenly over all chips. Press the mixture into chips.
Bake zucchini chips for about 25 minutes or until golden brown. Serve immediately,