Baked Zucchini Chips
These baked zucchini chips are a crispy, guilt-free snack that’s as satisfying as it is wholesome. Thinly sliced zucchini transforms into golden, crunchy bites with a tender center, all in just 40 minutes.
Ingredients
- 1 egg
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 medium zucchini, sliced into ¼ inch rounds
- Extra-virgin olive oil, for drizzling
- Romesco, Tzatziki, or Marinara, optional for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
- Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
- Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.
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