Oven-Baked Zucchini Chips: Crispy and Light
The clever appetizer that turns your zucchinis into an irresistible snack.
- Prep time: 25 minutes
- Cook time: 12 minutes
Got some zucchinis hanging out in the fridge with zero idea how to make them exciting? These crispy parmesan chips are about to change the game. Golden, light, and oven-baked: guilt-free snacking is totally possible.
Ingredients
-
courgettes
rinsed -
parmesan
shredded -
breadcrumbs
-
clove of garlic
-
onion powder
-
flat-leaf parsley
dried -
pepper
black -
paprika
-
egg white
Recipe steps
Preheat the oven
Set your oven to 450°F (230°C). It’s hot, but that’s what it takes to get perfectly crispy chips.
Slice the zucchinis
Rinse your zucchinis and slice them as thinly as possible into even rounds. If you have a mandoline, now’s the time to dig it out of the cupboard.
Remove the moisture
Lay the rounds on paper towels and let them rest for at least 10 minutes. Zucchinis are full of water: this step is crucial for achieving crispiness.
Prepare the breading
In a bowl, mix the breadcrumbs, grated parmesan, garlic powder, onion powder, dried parsley, black pepper, and paprika.
Coat the zucchinis
In another bowl, whisk the egg whites until frothy. Dip each zucchini round into the egg whites, then into the breadcrumb mixture. Place them on a baking sheet.
Bake
Bake for 5 minutes, then gently flip each chip. Continue baking for another 7 minutes, until they’re nicely golden.
Serve
Enjoy your chips while still warm, with a little freshly grated parmesan on top if you’re feeling fancy.
Tips and variations
- No parmesan? Pecorino or grated gruyère will work just as well.
- For a gluten-free version, swap the breadcrumbs for almond flour or blended oats.
- Add a pinch of Espelette pepper to the breading for a spicier kick.
Anti-waste tips
Don’t throw away the zucchini ends!
You can:
- Add them to a soup or vegetable broth
- Grate them into an omelet or veggie fritters
- Freeze them for a future creamy soup
