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In recent years, the quest for healthier snacking options has transformed the way we think about food. With a growing awareness of nutrition and wellness, consumers are increasingly turning to alternatives that cater to both their taste buds and health goals. One innovative solution that has gained traction is the use of vegetables as the base for snacks. Among these, zucchini chips have emerged as a delightful and nutritious alternative to traditional potato chips.

Crunchy Baked Zucchini Chips

Discover the delicious world of Zesty Crunchy Baked Zucchini Chips, a healthy snacking revolution that combines flavor and nutrition. This easy recipe transforms fresh zucchini into crispy chips, perfect for satisfying your cravings without the guilt. Packed with vitamins and a zesty coating, these baked treats make a great alternative to traditional fried snacks. Ideal for parties or cozy movie nights, you'll love their satisfying crunch! Dive into a healthier snack option today.
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Ingredients
  

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon salt

2 large eggs

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This will help the chips crisp up nicely.

    Prepare the zucchinis: Wash and dry the zucchinis. Slice them into thin rounds, about 1/8 inch thick. You can also use a mandoline slicer for even thickness.

      Make the coating mixture: In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, black pepper, and salt. Mix well until evenly distributed.

        Prepare the egg wash: In another bowl, whisk the eggs with the olive oil until well blended.

          Coat the zucchini slices: Dip each zucchini slice first into the egg wash, allowing any excess to drip off. Then, coat it in the panko mixture, pressing gently to adhere the crumbs.

            Arrange on a baking sheet: Place the coated zucchini slices in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure they bake evenly.

              Bake the chips: Bake in the preheated oven for about 20-25 minutes, flipping the chips halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning.

                Cool and garnish: Once baked, remove from the oven and let cool slightly on the baking sheet. They will continue to crisp up as they cool. Optionally, sprinkle fresh parsley on top for added flavor and color.

                  Serve: Enjoy your crunchy baked zucchini chips warm with your favorite dip, or store in an airtight container to munch on later.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings