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- 2 medium zucchinis - 1 cup grated Parmesan cheese - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon sea salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 1/4 cup panko bread crumbs - Optional: fresh parsley for garnish You can use other cheeses if you wish. Cheddar or mozzarella work well. They give a nice twist to the flavor. If you want a gluten-free option, use gluten-free panko. It still gives that great crunch without the gluten. To make these chips, you need a few basic tools: - A baking sheet and parchment paper to line it - A knife and cutting board for slicing the zucchini - A mixing bowl to combine the coating ingredients With these simple ingredients and tools, you’re ready to create a crunchy and tasty snack. For the complete recipe, check out the Full Recipe section! First, preheat your oven to 225°F (110°C). This low heat helps the zucchini get nice and crispy. Line a large baking sheet with parchment paper. This keeps the chips from sticking. Next, slice the zucchinis into thin rounds, about 1/8 inch thick. The thinner the slices, the crunchier they will be. After slicing, pat them dry with paper towels to remove extra moisture. This step is key for crispy chips. Now, let’s mix the coating. In a large bowl, combine the grated Parmesan cheese, garlic powder, onion powder, dried oregano, sea salt, black pepper, and panko bread crumbs. Mix these dry ingredients well. The panko adds a nice crunch. Next, drizzle the olive oil over the zucchini slices. Toss them gently until each slice is evenly coated. This helps the dry mix to stick better. It’s time to coat the zucchini slices. Dip each slice into the Parmesan mixture, making sure both sides are well coated. Place each slice in a single layer on the prepared baking sheet. Avoid overlapping the slices to ensure even cooking. Bake in the preheated oven for 2 to 2.5 hours. Keep an eye on them to prevent burning. You want them to turn golden and crispy. Once done, take them out and let them cool slightly. If you like, garnish with fresh parsley for a touch of color. For the full recipe, check the details above. To make your zucchini chips extra crispy, slice the zucchini very thin. Aim for about 1/8 inch thick. This thinness helps them crisp up fast. Use a sharp knife or a mandoline for even slices. Always pat the zucchini slices dry with paper towels. This step removes moisture that can make the chips soggy. The drier the zucchini, the better the crunch! Feel free to get creative with spices! Try adding a pinch of chili powder for heat or smoked paprika for a smoky touch. You can also mix in some dried basil or thyme for a fresh twist. Using fresh herbs can take the flavor up a notch. Chopped fresh parsley or basil adds brightness and taste. Just sprinkle them on after baking to keep their vibrant color. For a fun presentation, serve the zucchini chips in a rustic basket lined with parchment paper. This gives a nice touch and keeps them warm. Add a small bowl of marinara sauce for dipping. This pairs well with the garlic flavor and adds a nice contrast. You can also serve with ranch or a creamy dip for extra flavor. Enjoy your crispy snack delight! {{image_2}} You can easily spice up your zucchini chips! For a spicy kick, add chili powder to the Parmesan mix. Start with one teaspoon, then adjust to your taste. If you love herbs, try fresh ones like thyme or basil. Just chop them finely and mix them into your cheese blend. These simple tweaks make each bite unique and tasty. Want to try a different cooking method? The air fryer is a fantastic option. Set it to 375°F (190°C) and cook for about 15-20 minutes. Keep an eye on them to get that perfect crisp. If you prefer pan-frying, heat a bit of olive oil in a large skillet. Cook the coated zucchini slices for 2-3 minutes on each side until golden brown. This method adds a nice, rich flavor. Need a vegan option? Swap the Parmesan for nutritional yeast. It gives a cheesy flavor without dairy. You can also use a vegan cheese blend if you want a similar texture. For those watching carbs, skip the panko breadcrumbs. Just coat the zucchini slices with the cheese mix and bake. These changes keep the chips tasty while fitting different diets. For the full recipe, check out the Crunchy Garlic Parmesan Zucchini Chips recipe! To keep leftover zucchini chips fresh, store them in an air-tight container. This helps prevent moisture. You want to keep them crispy, not soggy. Place a paper towel in the container to absorb any extra moisture. This simple trick makes a big difference. When you’re ready to enjoy the chips again, reheating is key. The best way to keep them crispy is to use an oven. Preheat your oven to 350°F (175°C). Spread the chips out on a baking sheet. Heat them for about 10 minutes. Check them often to avoid burning. You want them hot and crispy again. You can freeze zucchini chips before or after baking. If freezing before baking, slice and coat the zucchini, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. For after baking, let them cool completely first. Then, store in a freezer bag. When you want to use them, just bake from frozen. This keeps your chips ready for a quick snack! Yes, you can prepare the chips ahead of time. Slice the zucchinis and season them. You can keep them in the fridge for a few hours before baking. If you want to prep even further, bake the chips and store them in an airtight container. They will stay fresh for a day or two. Just remember to reheat them in the oven for a few minutes before serving. This helps to bring back some of that crunch. To keep your chips crispy, start by slicing the zucchinis thin. Aim for about 1/8 inch thick. Pat them dry after slicing to remove any water. This step is key! Use parchment paper on your baking sheet to prevent sticking. Bake them low and slow at 225°F (110°C). This ensures they dry out while cooking. Avoid stacking the chips too close together. They need room for air to flow. These chips pair well with many dips! Marinara sauce is a classic choice. You can also try ranch or garlic aioli for a creamy dip. For a twist, serve with a spicy salsa. A side of fresh veggies adds a nice crunch too. These chips also make a great side for sandwiches or burgers. They offer a tasty, healthy alternative to regular chips. For the complete recipe, you can check out the Crunchy Garlic Parmesan Zucchini Chips section. In this post, I shared how to make crunchy Garlic Parmesan Zucchini Chips. We covered ingredients, substitutions, and tools needed. I guided you through preparation, baking, and tips for extra crispiness. You can also explore variations and storage methods. These chips can be a healthy snack or a great side dish. Enjoy experimenting with flavors and cooking methods. You’ll impress family and friends with your delicious results!

Garlic Parmesan Zucchini Chips

Satisfy your snack cravings with these irresistible Crunchy Garlic Parmesan Zucchini Chips! Made with fresh zucchinis and coated in a delicious blend of Parmesan, garlic, and spices, these chips are the perfect guilt-free treat. With a simple prep and baking time, you can enjoy a crunchy, savory snack that's sure to impress. Click through to explore the full recipe and elevate your snacking game today!
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Ingredients
  

2 medium zucchinis

1 cup grated Parmesan cheese

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/4 cup panko bread crumbs (for extra crunch)

Optional: fresh parsley for garnish

Instructions
 

Preheat your oven to 225°F (110°C). Line a large baking sheet with parchment paper.

    Slice the zucchinis into thin rounds, about 1/8 inch thick. Pat them dry with paper towels to remove excess moisture.

      In a large bowl, mix together the grated Parmesan cheese, garlic powder, onion powder, dried oregano, sea salt, black pepper, and panko bread crumbs.

        Drizzle the olive oil over the zucchini slices, tossing gently until they're evenly coated.

          Dip each zucchini slice into the Parmesan mixture, ensuring both sides are well coated. Place them in a single layer on the prepared baking sheet.

            Bake in the preheated oven for 2-2.5 hours, or until the chips are golden and crispy. Keep an eye on them to avoid burning.

              Once done, remove from the oven and let cool slightly. Garnish with fresh parsley if desired.

                Prep Time: 10 minutes | Total Time: 2 hours 30 minutes | Servings: 4

                  - Presentation Tips: Serve the zucchini chips in a rustic basket lined with parchment paper or on a colorful plate. Add a small bowl of marinara sauce for dipping to enhance the snacking experience!