Ingredients
Method
Preheat the Oven:
- Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the chips from sticking.
Prepare the Breading:
- In a small bowl, whisk the egg until smooth. In a medium-sized bowl, mix together the panko breadcrumbs, almond flour, Parmesan cheese, sea salt, and freshly ground black pepper.
Coat the Zucchini:
- Dip each zucchini slice into the whisked egg, allowing any excess to drip off, then coat it in the breadcrumb mixture. Arrange each coated slice on the baking sheet, making sure they aren’t overlapping.
Bake to Perfection:
- Drizzle the zucchini chips with extra-virgin olive oil for a little extra crispness. Bake for 17 to 20 minutes, flipping halfway through, until the chips are golden brown and crispy on the outside.
Serve and Enjoy:
- These chips are best served immediately while they're still hot and crispy. You can enjoy them as they are, or pair them with a delicious dipping sauce like Romesco, Tzatziki, Sriracha Mayo, or Marinara for an extra punch of flavor!
Notes
Variations of the Zucchini Chips:
-
Crispy Zucchini Fries:
Instead of slicing zucchini into rounds, cut them into strips (like fries) for a fun twist! This variation gives you a more “finger food” experience, perfect for dipping. -
Spicy Zucchini Chips:
Add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture for a spicy kick. This will give the zucchini chips a smoky and zesty flavor. -
Garlic Parmesan Zucchini Chips:
For even more flavor, mix some garlic powder or freshly minced garlic into the panko and Parmesan coating for a garlicky, aromatic twist.