A healthier alternative to potato chips, these zucchini chips are crisp, golden, and seasoned perfectly.
Ingredients & Key Components:
- 2 medium zucchinis, thinly sliced
- 2 tablespoons olive oil
- ½ cup grated Parmesan
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: paprika or chili flakes for extra spice
Preparation Notes:
Preheat oven to 425°F (220°C). Use a mandoline to slice zucchini evenly for consistent crisping. Pat slices dry with a paper towel to remove moisture.
Assembly & Cooking:
Toss zucchini with olive oil and seasonings. Arrange in a single layer on a parchment-lined baking sheet. Bake 15–20 minutes until golden and crisp, flipping halfway. Cool slightly before serving.
Flavor & Texture Profile:
Light, crisp, savory, and slightly cheesy. Garlic and Parmesan enhance the natural zucchini flavor.
Serving Suggestions:
Great as a side snack, appetizer, or with a yogurt-based dip.
Variations:
- Use nutritional yeast instead of Parmesan for a vegan version.
- Sprinkle with smoked paprika or chili powder for heat.
- Serve with marinara or aioli for dipping.
