Opt for oven-baked zucchini chips as a light, yet tasty alternative to fries or chips. This baked zucchini chip recipe is a fun and easy way to use up summer zucchini, and it&rsquo;s one your family will request time and time again. The high oven temperature will evaporate moisture from inside the zucchini and crisp the breadcrumb coating to a beautiful golden brown. The thinner you slice the chips, the crisper they&rsquo;ll get in the oven. If needed, pat the zucchini slices dry with a paper towel before tossing in oil to remove any excess moisture. Finish the baked zucchini chips with fresh herbs and even more grated Parmesan for extra flavor.

Baked Zucchini Chips

panko (Japanese breadcrumbs)

basil leaves

salt

Parmesan cheese

zucchini,

olive oil

Vegetable cooking spray

Preheat oven to 450&deg;. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.


OK, I admit, I didn't follow the recipe to the letter.  I used my mandolin to slice the zucchini, and they were not 1/4" thick, so that was my first mistake.I didn't use a food processor, I just mixed the crumbs, cheese, and salt, and I used dried basil.I mixed the oil in with the zucchini, but the crumb mixture would not stick when I tried to dredge and press the crumbs on.  I ended up using my fingers to carefully put the crumb mixture onto the zucchini slices individually. Did it not stick because I didn't use a processor to make the crumbs finer?  I started baking them, but quickly realized that 450 degrees was way too hot for my thinner slices.  I reduced the temperature down to 350 to complete the bake.  Even then, the crumbs were starting to burn, and the bottoms of the slices were in danger of burning.They didn't turn out very well.  Too much crumb to zucchini the way I did it.  It might have been OK if I had put less crumb mixture on the slices.I'll try it again and actually follow the recipe next time.  Don't cheat, it doesn't work!It wouldn't be fair for me to rate this lower than 5 stars....I have to assume the results were my fault!  I give myself 1 star.

This has become a "go to" recipe while zucchini is so plentiful.  It is so easy, and every time I serve it, I am asked for the recipe.

baked zucchini chips

Total: 50 minutes

Servings: 4

Author : Robby Melvin

Ingredients

Instructions

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