Description
These crispy baked zucchini chips are a healthy and delicious summer snack or side dish, perfect for a light bite or paired with your favorite dipping sauce. Made with zucchini rounds coated in a crunchy almond flour and panko mixture, then baked to golden perfection, these chips offer a guilt-free alternative to traditional fried snacks.
Ingredients
Wet Ingredients
- 1 egg*
- Extra-virgin olive oil, for drizzling
Dry Ingredients
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Main Ingredient
- 2 medium zucchini, sliced into ¼ inch rounds
Optional for Serving
- Romesco sauce, Tzatziki, or Marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Coating Mixture: In a small bowl, whisk the egg until smooth. In a medium-sized bowl, combine the panko bread crumbs, almond flour, Parmesan cheese, sea salt, and freshly ground black pepper. Mix well to evenly distribute flavors.
- Coat Zucchini Slices: Dip each zucchini slice first into the whisked egg, allowing any excess to drip off, then coat thoroughly in the panko and almond flour mixture. Place the coated zucchini slices evenly spaced on the prepared baking sheet.
- Drizzle Olive Oil: Lightly drizzle extra-virgin olive oil over the coated zucchini slices to help them crisp up beautifully during baking.
- Bake and Flip: Bake the zucchini chips in the preheated oven for 17 to 20 minutes, flipping each slice halfway through baking to ensure even golden brown and crispiness on both sides.
- Serve Warm: Remove from the oven and serve immediately while hot and crispy for the best texture. These chips are delicious on their own or paired with dipping sauces like Romesco, Tzatziki, or Marinara.
Notes
- *To make this recipe vegan, substitute the egg with ¼ cup plant-based nut milk mixed with 1 tablespoon ground flaxseed; let it sit for a few minutes to thicken before using.
- Zucchini chips will lose crispiness as they cool; enjoy them fresh out of the oven for the best texture.
- Using parchment paper on the baking sheet prevents sticking and makes cleanup easier.
- You can try different types of cheese or gluten-free breadcrumbs if desired to customize the flavor and dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 6-8 chips)
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg
