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In a world increasingly focused on healthy living, snacking has evolved from the days of greasy chips and sugary treats to more nutritious alternatives. As people become more health-conscious, the appeal of baked snacks has surged, offering delicious flavors without the guilt associated with traditional fried snacks. Among these trendy treats, zucchini stands out as a versatile vegetable that can be transformed into a delightful snack: the Crispiest Parmesan Zucchini Chips.

The Crispiest Parmesan Zucchini Chips – Addictive!

Discover the ultimate guilt-free snack with Crispiest Parmesan Zucchini Chips! These baked delights combine the health benefits of zucchini with savory Parmesan cheese and crunchy Panko breadcrumbs, creating a deliciously crispy treat. Perfect for movie nights, gatherings, or a quick bite, they're easy to make and customize with your favorite spices. Enjoy a tasty snack that satisfies cravings while nourishing your body with essential vitamins and minerals. Try this recipe today for a healthier twist on snacking!
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Ingredients
  

2 large zucchinis

1 cup grated Parmesan cheese

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

2 large eggs, beaten

Cooking spray or olive oil (for greasing)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper or lightly grease them with cooking spray or olive oil.

    Prepare the Zucchini: Wash the zucchinis thoroughly. Slice them into thin rounds, about 1/4 inch thick. If the zucchini has a lot of seeds, consider scooping some out to prevent sogginess.

      Make the Coating: In a large mixing bowl, combine the grated Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Mix well until all the ingredients are evenly distributed.

        Bread the Zucchini Rounds: Dip each zucchini slice first into the beaten eggs, ensuring it's fully coated. Allow any excess egg to drip off before transferring it to the breadcrumb mixture. Coat each slice thoroughly with the Parmesan-Panko coating, pressing gently to adhere well.

          Arrange on Baking Sheets: Place the coated zucchini chips in a single layer on the prepared baking sheets, ensuring there's enough space between each piece for even crisping. For extra crunch, you can spray the tops lightly with cooking spray.

            Bake the Chips: Bake in the preheated oven for 18-20 minutes, flipping the chips halfway through. Keep an eye on them towards the end, as oven times may vary, and you want them golden brown and crispy.

              Cool and Serve: Once the chips are out of the oven, let them cool on the baking sheet for a few minutes. This helps them crisp up even more. Serve warm as a snack or appetizer with your favorite dipping sauce, such as marinara or ranch dressing.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings