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Grill’d Zucchini Chips

Grill'd Zucchini Chips - recipe card
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These baked zucchini chips offer a satisfying crunch with a savory Parmesan and panko coating. Perfectly golden and seasoned, they make a healthy alternative to potato chips and are best enjoyed fresh from the oven.

Ingredients

Scale
  • 2 medium zucchini (about 1 lb total), sliced into 1/4-inch rounds
  • 1/4 cup all-purpose flour (30g)
  • 2 large eggs, beaten
  • 1/2 cup panko breadcrumbs (60g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Olive oil cooking spray (about 1 tbsp total)

Instructions

  1. Preheat your oven to 425°F (218°C) and line two large baking sheets with parchment paper. The high heat ensures the chips become crisp and golden without absorbing excessive oil.
  2. Wash and dry the zucchini thoroughly, then trim the ends. Slice into uniform 1/4-inch rounds using a sharp knife or mandoline; even thickness is critical for consistent cooking and prevents some chips from burning while others stay soggy.
  3. Set up a breading station: place the flour in a shallow bowl, the beaten eggs in a second shallow bowl, and in a third bowl combine the panko, Parmesan, garlic powder, paprika, salt, and pepper. Mix the dry coating well with a fork.
  4. Working one at a time, dredge each zucchini round in the flour, tapping off any excess. The flour helps the egg adhere, creating a sturdy crust.
  5. Dip the floured round into the beaten egg, turning to coat all sides, then allow excess egg to drip off briefly.
  6. Press the round into the panko-Parmesan mixture, coating evenly on both sides. Gently pat the coating to ensure it sticks; avoid thick clumps that can fall off during baking.
  7. Place the coated rounds in a single layer on the prepared baking sheets, leaving at least 1/2 inch between each piece. Crowding traps steam and prevents crisping.
  8. Lightly spray the tops of the chips with olive oil cooking spray — about a 2-second burst per sheet. This promotes browning and helps the coating become shatteringly crisp.
  9. Bake for 12 minutes, then carefully flip each chip using a thin spatula. Spray the other side with cooking spray and continue baking for another 10-12 minutes, until the chips are deep golden brown and feel dry and firm to the touch. Keep an eye on the edges; they darken quickly.
  10. Remove the baking sheets from the oven and let the chips rest on the sheets for 2-3 minutes. This final resting allows the residual heat to finish crisping the coating. Transfer to a wire rack if desired, but serve immediately for maximum crunch.
  11. For best results, enjoy the chips within 30 minutes of baking. They lose crispness over time due to moisture from the zucchini.

Notes

Store any leftovers in a single layer in an airtight container at room temperature for up to 1 day (crispiness will degrade). Reheat on a baking sheet at 350°F (177°C) for 5 minutes to restore some crunch. Freezing is not recommended as the texture becomes soggy upon thawing. For a gluten-free version, substitute the all-purpose flour with rice flour and use gluten-free panko breadcrumbs.

Nutrition

Keywords: zucchini chips, baked zucchini chips, healthy snack, low carb, gluten-free option, summer appetizer, vegetable chips, crispy zucchini, parmesan crusted zucchini, easy snack, kid-friendly

Find it online: https://copycatkitchenco.com/grilld-zucchini-chips/