Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (or almond flour for a gluten-free option)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- Cooking spray (optional)
Instructions
- Preheat oven to 425°F (220°C). Wash and thinly slice zucchinis into ¼-inch rounds, then pat dry with a paper towel.
- Line a baking sheet with parchment paper and arrange zucchini slices in a single layer.
- In a bowl, mix Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Brush zucchini slices lightly with olive oil, then sprinkle the Parmesan mixture evenly on top.
- Bake for 15-20 minutes until golden and crispy. Optional: Broil for 2-3 minutes for extra crispiness.
- Let cool slightly before serving with your favorite dipping sauce.
Notes
- Slice zucchini evenly for uniform cooking.
- Dry zucchini thoroughly to prevent sogginess.
- Use freshly grated Parmesan for best results.
- Store leftovers in an airtight container for up to 2 days.
- Reheat in the oven at 350°F (175°C) for 5 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 serving (about 10 chips)
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg