Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easier cleanup.
- Wash and trim the ends off the zucchini. Using a mandoline slicer or a sharp knife, slice the zucchini into thin, uniform rounds, about 1/8 to 1/4 inch thick. Thinner slices will result in crispier chips.2 medium zucchini
- Arrange the zucchini slices in a single layer on a wire rack set over a baking sheet or paper towels. Lightly sprinkle both sides of the zucchini slices with salt. Let them sit for about 10-15 minutes. Salting draws out excess moisture, which is crucial for achieving a crispy texture and preventing soggy chips.2 medium zucchini, 1/4 teaspoon salt
- After salting, gently pat the zucchini slices dry with paper towels. This step is vital to remove the moisture that has been drawn out, further aiding in crispiness.2 medium zucchini
- Set up three shallow bowls or plates for your dredging process. In the first bowl, combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk to ensure the spices are evenly distributed. If using Parmesan cheese, add it to this flour mixture and whisk again. In the second bowl, lightly beat the egg. In the third bowl, place the panko breadcrumbs.1/4 cup all-purpose flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup grated Parmesan cheese, 1 large egg, 1/2 cup panko breadcrumbs
- Working with a few slices at a time, dredge each zucchini slice first in the seasoned flour mixture, ensuring it's coated on all sides. Shake off any excess flour.2 medium zucchini, 1/4 cup all-purpose flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup grated Parmesan cheese
- Next, dip the floured zucchini slice into the beaten egg, letting any excess drip back into the bowl.2 medium zucchini, 1 large egg
- Finally, press the egg-coated slice into the panko breadcrumbs, coating both sides thoroughly. Gently press the crumbs to help them adhere.2 medium zucchini, 1/2 cup panko breadcrumbs
- Place the coated zucchini chips in a single layer on the prepared baking sheets. Ensure there is a little space between each chip to allow for even cooking and crisping. Avoid overcrowding the pans, or they will steam instead of crisp. If necessary, use more than two baking sheets.2 medium zucchini
- Place the baking sheets in the preheated oven. Bake for 10-12 minutes.
- Carefully flip each zucchini chip using a spatula. Continue baking for another 10-13 minutes, or until golden brown and crispy. The exact time will depend on your oven and the thickness of your zucchini slices. Keep a close eye on them during the last few minutes to prevent burning.2 medium zucchini
- Once crispy and golden, remove the baking sheets from the oven. Let the Crispy Baked Zucchini Chips cool on the baking sheets for a few minutes. They will continue to crisp up as they cool. Serve immediately with your favorite dipping sauce.2 medium zucchini
Notes
Best enjoyed immediately after baking. For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes. Freezing is not recommended.