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- 2 medium zucchinis - 1 cup breadcrumbs (suggestion: panko for extra crunch) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - Olive oil spray To make crispy oven-baked zucchini chips, you need fresh and tasty ingredients. Start with two medium zucchinis. Choose firm ones for the best crunch. You’ll also need one cup of breadcrumbs. I recommend panko for extra crunch. Next, grab half a cup of grated Parmesan cheese for that cheesy goodness. Now, let's talk about the seasonings. You want to add flavor without overpowering the zucchini. Use one teaspoon each of garlic powder and onion powder. Add one teaspoon of dried oregano for a nice herb note. For seasoning, include half a teaspoon of salt and a quarter teaspoon of black pepper. This blend gives the chips a savory kick. Finally, you will need two large eggs. These will help bind the coating to the zucchini. Don't forget the olive oil spray! This helps the chips get crispy while they bake. You can find the full recipe in the article for step-by-step guidance. Enjoy crafting these delightful snacks! - Preheat the oven to 225°F (110°C). - Wash and slice zucchinis into thin rounds, about 1/8 inch thick. To start, make sure your oven is ready. The low heat will help the chips become nice and crispy. I love using fresh zucchinis for this recipe. They add a great taste and texture. After washing them, slice them evenly. Thin slices are key for perfect chips. - Mix breadcrumbs, cheese, and spices in a bowl. - Beat eggs in a separate bowl. Next, let’s make the coating. I use panko breadcrumbs for that extra crunch. In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. Mix well. In another bowl, beat the eggs until they look frothy. This will help the breadcrumbs stick to the zucchini slices. - Dip zucchini slices in eggs, then coat in breadcrumb mixture. - Place on a baking sheet and spray with olive oil. - Bake for 2 hours, flipping after 1 hour. Now, it’s time to coat the zucchini. First, dip each slice into the egg. Let the extra egg drip off. Then, coat it in the breadcrumb mixture. Lay the coated slices on a baking sheet lined with parchment paper. This helps prevent sticking. Lightly spray the tops with olive oil. Bake these delicious chips in the oven for about 2 hours. After 1 hour, flip them over to cook evenly. Once they are golden brown and crispy, you’ll know they are ready. Enjoy your crispy oven-baked zucchini chips! For the full recipe, refer back to the ingredients and instructions. To make crispy oven-baked zucchini chips, slice the zucchinis thin. Aim for about 1/8 inch thick. Thin slices help the chips cook evenly and get that nice crunch. Parchment paper is your friend here. It prevents sticking and allows even heat flow. Always line your baking sheet with it for best results. You can boost flavor in many ways. Try adding paprika or cayenne for some heat. A sprinkle of smoked paprika adds a nice touch, too. If you're not a fan of Parmesan, use cheddar or nutritional yeast for a dairy-free option. Get creative and find a mix that pleases your taste buds. For a tasty dip, homemade ranch or tzatziki works wonders. Both add freshness and flavor. Serve the chips in a bright bowl. This makes them look more inviting. You can even sprinkle fresh herbs on top for color and taste. It makes a great snack for parties or movie nights! {{image_2}} You can spice up your zucchini chips for a fun twist. Add cayenne pepper to the breadcrumb mix for a spicy kick. Just a pinch can bring heat without making it too spicy. If you prefer herbs, mix in dried basil, thyme, or rosemary. These add a fresh flavor that pairs well with zucchini. For those who need gluten-free snacks, use almond flour instead of breadcrumbs. It gives a nice nutty flavor and still crisps up well. If you're vegan, try using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This will help your zucchini slices stick to the coating. Want a quicker snack? Use an air fryer! It cooks the chips fast while still making them crispy. Just set the air fryer to 350°F and cook for about 15 minutes. Shake the basket halfway through for even cooking. You can also use a microwave for a quick fix. Place the slices on a microwave-safe plate and cook for a few minutes. Just keep an eye on them so they don’t burn. For the full recipe, check out the main article. To keep your zucchini chips crispy, store them in an airtight container. This helps keep moisture out. Use a glass jar or a plastic container with a tight lid. Avoid using paper bags, as they let moisture in. Place a small piece of paper towel inside the container to absorb any moisture. This trick helps keep your chips fresh for up to three days. If you want to save zucchini chips for later, freezing is a great option. First, let the chips cool completely before packing them. Place the chips in a single layer on a baking sheet. Freeze them for about an hour. Then, transfer the frozen chips to a freezer bag. Seal the bag tightly and label it with the date. For reheating, bake the frozen chips at 225°F (110°C) for about 15-20 minutes. This will help them regain their crispiness. Zucchini chips stay fresh for about three days if stored properly. When frozen, they can last up to three months. Keep an eye out for signs of spoilage. If you see any discoloration or a change in smell, it’s best to toss them. Always trust your senses! For the best taste, enjoy your chips soon after making them. For the full recipe, check out the details above! You can use several coatings instead of breadcrumbs. Try using ground nuts, like almonds or cashews. You can also use crushed cornflakes or even nutritional yeast for a cheesy flavor. These options add crunch while keeping the chips tasty. Yes! You can make chips from many veggies. Sweet potatoes, carrots, and beets work well. Just slice them thinly like zucchini. Adjust the bake time since different veggies may need more or less time to crisp up. If your chips are soggy, there are ways to fix this. First, make sure your zucchini slices are thin. If they are too thick, they won't crisp up. Also, check your oven temperature; it should be low and steady. You can bake them longer for extra crunch, just keep an eye on them. Each serving of these chips has about 150 calories. You also get 10 grams of fat, 5 grams of protein, and 15 grams of carbs. They are low in sugar and a good source of fiber. This makes them a healthy snack choice. To change the batch size, just scale the ingredients. If you want more chips, double the amounts. For fewer chips, halve the amounts. Keep the baking time the same but check for doneness. This way, you always get great results. For the full recipe, refer back to the main section. Oven-baked zucchini chips are easy to make and delicious. You need just a few simple ingredients, like zucchini, breadcrumbs, and eggs. We discussed ways to ensure they stay crispy and focused on flavor enhancements. You can explore variations, like spicy options or air frying. Plus, I gave storage tips to keep them fresh. In short, this recipe offers a healthy snack for everyone to enjoy. Experiment with the flavors and methods to find what you love most. Happy cooking!

Oven-Baked Zucchini Chips

Discover the ultimate crispy oven-baked zucchini chips that are easy to make and perfect for snacking! Using simple ingredients like fresh zucchinis, panko breadcrumbs, and delicious seasonings, these chips are a healthier alternative to traditional snacks. Perfectly baked for that satisfying crunch, they are sure to be a hit with family and friends. Click through for the full recipe and elevate your snacking game today!
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Ingredients
  

2 medium zucchinis

1 cup breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

Olive oil spray

Instructions
 

Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.

    Wash the zucchinis thoroughly and slice them into thin rounds, about 1/8 inch thick.

      In a bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper together until well combined.

        In a separate bowl, beat the eggs until frothy.

          Dip each zucchini slice first into the beaten eggs, allowing any excess to drip off, then coat it thoroughly in the breadcrumb mixture. Place the coated slices on the prepared baking sheet in a single layer.

            Once all slices are coated, lightly spray the tops with olive oil to help them crisp up during baking.

              Bake the zucchini chips in the preheated oven for about 2 hours, or until they are golden brown and crisp. Check them after 1 hour and flip them to ensure even cooking.

                After baking, let the chips cool on the pan for a few minutes before transferring them to a wire rack to cool completely. This will help them maintain their crispiness.

                  Prep Time, Total Time, Servings: 15 mins | 2 hours 15 mins | 4 servings

                    - Presentation Tips: Serve the zucchini chips in a colorful bowl, and consider adding a small side of homemade ranch or tzatziki sauce for dipping. They also look great served with a sprinkle of fresh herbs on top for an added pop of color!