Baked Zucchini Chips Recipe

Zucchini: Fresh and thinly sliced, these are the star of the dish.

Panko bread crumbs: These provide a light and crispy coating for the chips.

Parmesan cheese: Adds a savory and rich 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 depth to the taste.

Olive oil: Helps the coating stick to the zucchini and adds a bit of richness.

When slicing the zucchini, aim for uniform thickness to ensure even baking. A mandoline slicer can be particularly useful for achieving consistent, thin slices. This will help the zucchini chips bake evenly and become perfectly crispy.

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

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

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good vegan alternative.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid excess moisture.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can enhance the overall flavor of the chips.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for baking.

• Allow the zucchini chips to cool completely before storing. This ensures they remain crispy and prevents condensation from making them soggy.

• Store the baked zucchini chips in an airtight container. A glass or plastic container with a tight-fitting lid works best to maintain their crunchiness.

• For short-term storage, keep the container at room temperature. They should stay fresh for up to 2-3 days.

• If you need to store them for a longer period, place the container in the refrigerator. They will last up to a week, but may lose some of their crispiness.

• To re-crisp refrigerated zucchini chips, preheat your oven to 350°F (175°C). Spread the chips on a baking sheet and bake for 5-10 minutes until they regain their crunch.

• For freezing, arrange the cooled zucchini chips in a single layer on a baking sheet. Freeze them for about 1-2 hours until they are solid.

• Transfer the frozen chips to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, reheat the frozen zucchini chips in a preheated oven at 375°F (190°C) for 10-15 minutes or until they are heated through and crispy.

• Avoid microwaving the zucchini chips as this can make them soggy.

• Preheat your oven to 375°F (190°C). Spread the baked zucchini chips evenly on a baking sheet lined with parchment paper. Bake for 5-10 minutes until they regain their crispiness.
• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and reheat the zucchini chips for about 3-5 minutes. This method helps maintain their crunchy texture.
• If you prefer using a microwave, place the zucchini chips on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking frequently to avoid sogginess. Note that this method might not retain the original crispiness as well as the oven or air fryer.
• For a stovetop method, heat a non-stick skillet over medium heat. Add the zucchini chips in a single layer and cook for 2-3 minutes on each side until they are warmed through and slightly crispy.

• Oven: Used to bake the zucchini chips at the specified temperature until they are golden brown and crispy.

• 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 bread crumbs, parmesan cheese, garlic powder, salt, and black pepper.

• Knife: For slicing the zucchini thinly.

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

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

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

• Tongs: Useful for dipping the zucchini slices in olive oil and handling them without getting your hands messy.

• Basting brush: Can be used to apply olive oil evenly on the zucchini slices.

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

Use a mandoline slicer: Slice the zucchini quickly and uniformly with a mandoline slicer to save time and ensure even cooking.

Pre-mix dry ingredients: Combine the bread crumbs, parmesan cheese, garlic powder, salt, and black pepper in advance and store in an airtight container.

Line up assembly: Set up a dipping station with olive oil and the bread crumb mixture to streamline the coating process.

Use convection setting: If your oven has a convection setting, use it to reduce baking time and achieve a crispier texture.