Description
Baked Zucchini Chips are a quick and easy snack made by tossing zucchini rounds in olive oil, garlic powder, paprika, and parmesan, then baking them until perfectly golden. This delicious recipe offers a healthier alternative to traditional chips, with every bite delivering a satisfying crunch. Ideal as a side dish, appetizer, or guilt-free snack for any occasion.
Ingredients
- 2 medium zucchini, sliced into rounds (4-5mm thickness)
- 1/4 cup olive oil
- 2/3 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- Black pepper to taste
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C).
- Spray a rimmed baking sheet with cooking spray.
- In a large bowl, combine olive oil, salt, black pepper, paprika, and garlic powder.
- Add zucchini rounds and toss to evenly coat.
- Arrange zucchini slices on the prepared baking sheet in a single layer.
- Sprinkle grated parmesan cheese evenly over the zucchini.
- Bake for 15-17 minutes, until the tops are golden and crispy.
- Allow to cool slightly before serving.
Notes
For a dairy-free version, substitute parmesan with nutritional yeast. Swap olive oil for avocado oil if preferred. Make ahead by slicing and seasoning zucchini; store in the fridge for up to 1 day before baking. Store leftover chips in an airtight container for up to 2 days; re-crisp in the oven as needed. For even crispier chips, use thinner slices and a wire rack. If chips come out soggy, extend baking time or increase oven temperature slightly.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (about 1/2 cup chips)
- Calories: 125
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 8mg