Baked Zucchini Chips Recipe

Zucchini: A versatile summer squash that serves as the base for our chips.

Panko breadcrumbs: Japanese-style breadcrumbs that provide a light and crispy coating.

Parmesan cheese: Adds a rich, savory flavor to the coating.

Garlic powder: Enhances the flavor with a hint of garlic.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a touch of heat and complexity.

Eggs: Used to help the breadcrumb mixture adhere to the zucchini slices.

When slicing the zucchini, aim for uniform thickness to ensure even cooking. Using a mandoline slicer can help achieve consistent slices, which will result in chips that are all perfectly crispy at the same time.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative for baked chips.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free option.

• panko breadcrumbs - Substitute with almond flour: Almond flour offers a nutty flavor and is a low-carb, gluten-free alternative.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a vegan option.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, making it a good alternative.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, and can also provide a bit of moisture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used for a more subtle peppery taste.

• eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent and is a vegan alternative.

• eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the zucchini slices and adds a tangy flavor.

• Allow the zucchini chips to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Place the cooled zucchini chips in an airtight container. Layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. This helps maintain their crispiness.
• For longer storage, transfer the zucchini chips to a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness.
• When ready to enjoy, reheat the zucchini chips in a preheated oven at 375°F (190°C) for 5-10 minutes. This will help restore their crisp texture.
• Avoid microwaving as it can make the zucchini chips soggy.

• Preheat your oven to 375°F (190°C). Place the zucchini chips on a baking sheet lined with parchment paper. Bake for 5-10 minutes, or until they are heated through and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Arrange the zucchini chips in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick method, use a toaster oven. Set it to 375°F (190°C) and place the zucchini chips on the rack. Toast for about 5 minutes, or until they are warm and crispy.

• If you prefer using a microwave, place the zucchini chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds. Note that this method may not retain the original crispiness as well as the oven or air fryer methods.

• Oven: Used to bake the zucchini chips at a high temperature to achieve a crispy texture.

• Baking sheet: A flat surface to place the zucchini slices on for baking.

• Parchment paper: Lining the baking sheet to prevent the zucchini slices from sticking and to make cleanup easier.

• Mixing bowl: Used to combine the breadcrumbs, parmesan cheese, garlic powder, salt, and black pepper.

• Knife: For slicing the zucchini into thin, even pieces.

• Cutting board: A safe surface to slice the zucchini on.

• Measuring cups: To measure out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: To measure the garlic powder, salt, and black pepper precisely.

• Whisk: For beating the eggs until they are well combined.

• Tongs: To dip the zucchini slices into the beaten eggs and then into the breadcrumb mixture without making a mess.

• Cooling rack: To place the baked zucchini chips on after they come out of the oven, allowing them to cool slightly and stay crispy.

Use a mandoline: Slice the zucchini quickly and evenly with a mandoline slicer.

Pre-mix dry ingredients: Combine breadcrumbs, parmesan cheese, and spices in advance.

Line up assembly: Set up a dipping station with eggs and breadcrumb mixture for efficient coating.

Batch baking: Use multiple baking sheets to bake all zucchini chips at once.

Quick cleanup: Line the baking sheet with parchment paper for easy cleanup.