Ingredients
Method
- Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
- In a medium bowl, toss the zucchini rounds with the olive oil. Be sure that the rounds are sliced nice and thin or they will not get crispy.
- 2 medium zucchini,1.5 tablespoons olive oil
- Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.
- 1/3 cup panko breadcrumbs,1/3 cup grated parmesan cheese,1/4 teaspoon salt
- Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.
- Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!
- Greek yogurt ranch
Notes
- Pro tip: Be sure to slice the zucchini thinly or they will not become crispy. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer.
- While this recipe turns out great for most, some people experience soggy zucchini. To avoid this, salt the zucchini rounds and place in a colander for 10 minutes to draw out the moisture. From there, rinse and blot dry and proceed with Step 2 in the instructions.
- Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
- Use gluten free breadcrumbs if gluten intolerant. For keto diets, sub the breadcrumbs with additional parmesan cheese.
Nutrition
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Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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