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In a world where snacking often comes hand-in-hand with guilt, the quest for healthier alternatives has led many to explore the vibrant realm of vegetable-based snacks. Enter zucchini chips: a delightful option that satisfies your cravings without the heavy toll on your waistline. These Crispiest Parmesan Zucchini Chips are not just a trend; they are a revolution in healthy snacking. Imagine the satisfying crunch of a chip, amplified by the rich umami of Parmesan cheese and a medley of spices. This recipe promises an addictive experience that appeals to everyone, from health-conscious individuals to dedicated snack enthusiasts.

The Crispiest Parmesan Zucchini Chips – Addictive!

Discover a healthier snacking option with these Crispiest Parmesan Zucchini Chips! Perfectly baked to achieve a satisfying crunch, these chips are made from fresh zucchini, panko breadcrumbs, and a hint of Parmesan cheese, creating a delicious and guilt-free treat. Lightly seasoned and full of flavor, they’re great for movie nights, parties, or a midday snack. Easy to prepare, these addictive chips will keep you coming back for more while boosting your vegetable intake!
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Ingredients
  

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika (or regular paprika for less smokiness)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

Cooking spray or olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

    Prepare the Zucchini: Wash and dry the zucchinis. Cut them into about 1/4 inch thick slices. If desired, you can slice them into rounds or long sticks for variety.

      Create the Breading Mixture: In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure all the dry ingredients are evenly distributed.

        Prepare the Egg Wash: In another bowl, whisk the eggs until they are slightly frothy.

          Coat the Zucchini: Dip each zucchini slice into the egg mixture, allowing any excess to drip off, then coat it with the breadcrumb mixture. Press down gently to ensure the crumbs adhere well. Place the coated zucchini chips on the prepared baking sheet in a single layer, making sure they do not overlap.

            Add Some Extra Crisp: Lightly spray the top of the zucchini chips with cooking spray or drizzle with olive oil. This will help them get extra crispy while baking.

              Bake: Place the baking sheet in the preheated oven and bake for about 20–25 minutes, flipping the zucchini chips halfway through. Bake until they are golden brown and crispy.

                Cool and Serve: Once done, remove from the oven and let the zucchini chips cool slightly on the baking sheet before serving. They will crisp up even more as they cool. Serve them warm with a side of marinara sauce or ranch dressing for dipping if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings