Recipe

If you’re craving a snack that’s both healthy and full of flavor, these Baked Zucchini Parmesan Chips are the perfect choice! The crispy, golden chips are the ideal balance of savory Parmesan and tender zucchini, offering a guilt-free crunch that satisfies. Perfect as a side dish, snack, or even a light appetizer, this recipe brings the classic flavors of a Parmesan crusted snack into a healthier, baked form.

Whether you're cooking for yourself or sharing with family and friends, these zucchini chips are sure to impress. Plus, with the Geedel Rotary Cheese Grater, you can easily shred Parmesan and other cheeses to get that perfect melt without the hassle.

🛒Ingredients You’ll Need:

2 medium zucchinis

1 cup grated Parmesan cheese (freshly shredded)

1/2 cup breadcrumbs (preferably whole-wheat)

1 egg (beaten)

1/2 teaspoon garlic powder

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon dried oregano (optional)

Olive oil spray (for crisping)

🍳Step-by-Step Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare the zucchini: Wash and dry the zucchinis. Use the Geedel vegetable chopper with the slicing blade to cut them into perfectly uniform thick rounds. The sharp premium blades and stable suction base make slicing effortless and consistent, ensuring even baking every time.

Shred the cheese: Using the cheese shredder, grate the Parmesan into fine, even shreds. The sharp stainless steel blades make it quick and easy to achieve uniform shreds that will melt perfectly into a crispy crust.

Prepare the coating: In a shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, salt, pepper, and oregano. Stir to evenly mix the dry ingredients.

Dip the zucchini slices: Dip each zucchini slice into the beaten egg, ensuring it's fully coated. Then, dredge the egg-coated slice in the breadcrumb-Parmesan mixture, pressing gently to ensure a good coating.

Place on the baking sheet: Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Make sure they are not overlapping for the crispiest result.

Spray with olive oil: Lightly spray the tops of the zucchini chips with olive oil. This will help them crisp up nicely in the oven.

Bake the zucchini chips: Bake in the preheated oven for 20-25 minutes, or until the chips are golden and crispy, flipping them halfway through for even browning.

🥒Variations & Tips:

Add seasoning: For a bit of extra flavor, try sprinkling some red pepper flakes or smoked paprika into the breadcrumb mixture.

Cheese variety: While Parmesan is classic, you can also mix in other hard cheeses like Pecorino Romano or Asiago for a different taste.

Make it dairy-free: Use nutritional yeast instead of Parmesan for a dairy-free alternative.

Make it crunchier: If you like your chips extra crispy, broil them for the last 2-3 minutes of baking, but keep an eye on them to avoid burning.

🍽️Conclusion:

These Baked Zucchini Parmesan Chips are a fantastic, healthier alternative to traditional fried chips. Perfect for anyone looking to snack smartly without compromising on flavor. Thanks to the mandoline slicer for kitchen, shredding the Parmesan cheese has never been easier, ensuring a smooth, perfect texture for these crispy bites. Whether served at a dinner party or enjoyed as an afternoon snack, they’re sure to be a hit!