Zucchini Chips are simple to make and oh so good! You can serve these as a side dish, a healthy appetizer, or even as a great snack!
When your summer squash is going crazy in the garden, here’s a great way to use some up!
Watch me Make this Recipe:
It all starts with zucchini slices.
Drizzled with some oil and lightly breaded with some goodies like Parmesan and fresh basil.
Bake them on a sheet.
Seriously, can you get any easier?
No garden this year? No problem! Run on out to your local farmers market or the grocery store and pick up some zucchini. Because you don’t want to miss out on these!
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Zucchini Chips
Ingredients
- 1/3 c grated parmesan cheese
- 1/3 c panko bread crumbs
- 4 fresh basil leaves, finely minced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- pinch sea salt
- 2 zucchini
- 1 Tb extra virgin olive oil
Instructions
- To begin, preheat your oven to 425 degrees.
- Line two baking sheets with parchment paper. Set them aside for now.
- In a shallow dish, stir together the Parmesan cheese, panko bread crumbs, minced basil, garlic powder, black pepper, and sea salt. Set it aside for a moment.
- Slice the zucchini into very thin slices, about 1/4 to 1/8 of an inch. Place the slices in a bowl and drizzle them with the oil. Toss to coat.
- Dip a zucchini slice in the breading mixture, coating both sides. Place the slice on a lined baking sheet. Repeat the process until they are all coated. The slices should be spaced enough so that they are not touching.
- Bake the zucchini chips for about 25 minutes, or until they are just turning slightly golden on top.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
My gardens are small scale, so no zucchini, but I have appreciated all your garden knowledge. I will visit my local farmers market as soon a our New England veggies are ready. Great recipe. Have you thought of publishing a cookbook. Kristen P. from NH!