Crispy Parmesan Zucchini Chips
- Recipe Introduction: Snack Time Sorted!
- Ingredients & Equipment to Create These Amazing Parmesan Zucchini Chips
- Prep Like a Pro: Zucchini Chips Recipe Success
- Step-by-Step to Crispy Parmesan Zucchini Chips
- Pro Tips for Epic Parmesan Chips
- Recipe Notes for the Perfect Crispy Parmesan Zucchini Chips
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction: Snack Time Sorted!
Ever found yourself craving something crunchy but also feeling virtuous? You know, like when you're watching telly and a packet of crisps is calling your name? Well, let me introduce you to the answer: Crispy Parmesan Zucchini Chips .
Oh my gosh, these are totally addictive!
Hooked on These Chips!
These Crispy Parmesan Zucchini Chips offer a cheesy, savory crunch that'll satisfy any snack attack. We're talking seriously yummy Parmesan Chips , with a healthy twist!
A Veggie Chip Adventure
This Zucchini Chips Recipe is inspired by Italian cuisine. Think summer gardens and simple flavours. It's an easy recipe that takes about an hour, including prep.
One batch makes about 4 servings, perfect for sharing, or not!
Why You'll Love These Baked Zucchini Chips
Not only are these Veggie Chips delicious, but they're also a great way to sneak in some extra greens. Plus, they're way healthier than your average bag of crisps.
Perfect for that Friday night in, Netflix and Zucchini Chips ? Yes, please! What makes these Crispy Baked Zucchini so special? They're baked, not fried, making them a fantastic Healthy Chip Recipe ! If you're watching your carbs, these Low Carb Zucchini Chips are a winner.
And guess what? They're fantastic in the Air Fryer Zucchini Chips too!
Now, let's get to the good stuff the ingredients!
Okay, let's get this Crispy Parmesan Zucchini Chips recipe ready to go! This is going to be a game changer.
Forget boring veggie snacks. We're making proper Parmesan Chips , but with a healthy twist.
Ingredients & Equipment to Create These Amazing Parmesan Zucchini Chips
These Parmesan Zucchini Chips are so easy, honestly. It's all about getting the right stuff. And draining that courgette properly. Trust me, you don't want soggy Zucchini Chips .
Main Ingredients for the Best Zucchini Chips
- 2 medium zucchini (about 1 pound / 450g ), sliced super thin. Aim for 1/8 inch rounds.
- 1 teaspoon kosher salt ( 5g ) - we're drawing out that water!
- 1/2 cup finely grated Parmesan cheese (about 50g ). Get the good stuff. Freshly grated is always better.
- 2 tablespoons all-purpose flour ( 25g ). This helps things stick.
- 1 teaspoon garlic powder ( 5g ). Can’t go wrong with garlic.
- 1/2 teaspoon Italian seasoning ( 2.5g ). Italian herb mix works too.
- 1/4 teaspoon black pepper ( 1g ). Freshly ground is always best.
- 2 tablespoons olive oil ( 30ml ).
For the zucchini, you want them firm. A little on the smaller side is better than huge, watery ones.
Seasoning Notes for The Best Veggie Chips
The secret is the combo. The Parmesan gives that salty, umami kick. The garlic powder and Italian seasoning add that classic flavour . You can also use Pecorino Romano cheese.
For a bit of a kick, add a pinch of red pepper flakes! Or maybe some smoked paprika for depth, You know? And if you are not using flour, flax egg (1 tbsp ground flaxseed meal mixed with 3 tbsp water) works nicely!
Equipment Needed for This Zucchini Chips Recipe
- Mandoline (optional, but makes life so much easier)
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Colander
- Clean kitchen towel or paper towels
Honestly, if you don’t have a mandoline, just take your time with a knife. The key is thin slices for these Baked Zucchini Chips.
You can also try using a Air Fryer Zucchini Chips. Just adjust the timing.
Let's get cooking and make some seriously good Crispy Baked Zucchini . These make a Healthy Chip Recipe!
Alright, let's dive into making some seriously addictive Crispy Parmesan Zucchini Chips ! Honestly, these are a game changer. They're the perfect way to trick yourself into eating your greens.
Think of it as healthy junk food. Who wouldn’t love that?
Prep Like a Pro: Zucchini Chips Recipe Success
Okay, first things first: mise en place! Basically, get all your bits and bobs ready before you even think about turning on the oven. It will save your bacon later.
Essential Mise en Place
Grab 2 medium zucchini , about 1 pound in total. Slice them super thin. A mandoline is your best friend here, if you've got one.
Aim for 1/8 inch rounds. Then, get your 1 teaspoon of kosher salt , 1/2 cup of freshly grated Parmesan cheese , 2 tablespoons of all-purpose flour , 1 teaspoon of garlic powder , 1/2 teaspoon of Italian seasoning , 1/4 teaspoon of black pepper , and 2 tablespoons of olive oil all measured out.
Trust me, this small step makes a HUGE difference!
Time Saving Organization Tips
Honestly, grating the Parmesan fresh makes a world of difference. The pre-shredded stuff just doesn't melt the same. My tip is to do it while the oven preheats to 400° F ( 200° C) .
Multitasking at its finest! And line your baking sheet with parchment paper cleaning up is SO much easier.
step-by-step to Crispy Parmesan Zucchini Chips
Right, let's get down to the nitty gritty. This Zucchini Chips Recipe is so easy. You'll be scoffing these down in no time!
- Salt and drain: Toss those thinly sliced zucchini with the 1 teaspoon of kosher salt in a colander. Let them sit for 30 minutes to sweat out the excess water. Honestly, this is the most important step. Don’t skip it!
- Preheat: Get that oven preheated to 400° F ( 200° C) . Line a baking sheet with parchment paper.
- Mix: In a bowl, mix the 1/2 cup of Parmesan cheese , 2 tablespoons of flour , 1 teaspoon of garlic powder , 1/2 teaspoon of Italian seasoning , and 1/4 teaspoon of black pepper . This is your cheesy armour!
- Dry, dry, dry: Pat those zucchini slices dry. Use a clean towel or paper towels. Squeeze out every last drop.
- Coat: Drizzle the zucchini with 2 tablespoons of olive oil , then toss them in the Parmesan mixture. Make sure they're evenly coated.
- Arrange: Lay the zucchini slices on the baking sheet. Do this in a single layer. Don't let them overlap. This is key!
- Bake: Bake for 15- 20 minutes . Flip them halfway through. You want them golden brown and crispy .
- Cool: Let them cool slightly on the baking sheet. They'll crisp up even more as they cool.
Pro Tips for Epic Parmesan Chips
Want to take your Veggie Chips to the next level? Here are a few tricks I’ve learned along the way.
- Slice thinly: Seriously, invest in a mandoline. It's a game changer for achieving uniform, thin slices. This is so you get Crispy Baked Zucchini every time!
- Don't overcrowd: Overcrowding is the enemy of crispiness. They will steam, not bake.
Right, now go forth and make some amazing Crispy Parmesan Zucchini Chips ! You deserve a Healthy Chip Recipe , and your taste buds will thank you.
Recipe Notes for the Perfect Crispy Parmesan Zucchini Chips
Right, so you’re ready to make some Crispy Parmesan Zucchini Chips ? Ace! Before you dive in, let’s chat about a few things.
Honestly, these little tips and tricks can take your Zucchini Chips Recipe from "meh" to "OMG!". Trust me, I've been there, done that.
Serving Suggestions: Get Your Snack On!
Forget boring old potato chips. These Parmesan Chips are a game changer. Think of them as posh Veggie Chips . How should you serve them? Well, first off, pile them high! They look amazing on a platter.
For extra pizzazz, add a dollop of Greek yogurt or a marinara sauce. I reckon they’d be fab with a chilled glass of Aperol Spritz too.
Imagine a few Crispy Baked Zucchini on top of a salad. Delish!
Storage Tips: Keep 'Em Crispy!
Alright, so you've somehow managed to not eat all the Zucchini Chips at once. Well done! If you want to save some for later, here’s the lowdown.
Refrigerate any leftovers in an airtight container for up to 3 days. Honestly though, they are best fresh. I wouldn't recommend freezing them.
Reheating can be a bit tricky, but a quick blast in the oven at 350° F ( 175° C) for a few minutes might do the trick.
Keep an eye on them!
Variations: Mix It Up!
Fancy a bit of a twist? Sure thing! For a spicy Healthy Chip Recipe , add a pinch of red pepper flakes to the Parmesan mixture.
You know, give it a little kick! Watching the carbs? These can totally be Low Carb Zucchini Chips . For a vegan version, try using vegan Parmesan and a flax egg.
Experiment with different herbs too. Dried oregano or basil would be lovely. If you have an Air Fryer Zucchini Chips , you could try to bake them there!
Nutrition Basics: Goodness in Every Bite
So, what are you actually eating? Well, each serving of these Crispy Parmesan Zucchini Chips has roughly 180 calories. There's also around 9g of protein, 12g of fat, and 9g of carbs.
Plus, you're getting some fiber and vitamins from the zucchini. Not bad for a tasty snack, eh? Eating them helps you get your daily dose of Crispy Baked Zucchini .
Right then, get in that kitchen and make some cracking Crispy Parmesan Zucchini Chips ! You've got this. Enjoy.
Frequently Asked Questions
Why aren't my Crispy Parmesan Zucchini Chips actually crispy? What am I doing wrong, mate?
Ah, the age-old question! The key to crispy zucchini chips is moisture control. Make sure you salt the zucchini slices and let them sit in a colander for at least 30 minutes to draw out excess water before coating them. Patting them dry with a kitchen towel afterwards is also crucial.
Overcrowding the baking sheet will also steam the zucchini, so ensure you arrange them in a single layer.
Can I make these Crispy Parmesan Zucchini Chips vegan? I'm trying to cut back on the dairy, you know.
Absolutely! Swap the Parmesan cheese for a vegan Parmesan alternative there are some pretty decent ones on the market these days. To help the coating stick, you can also use a flax egg (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water) as a binder.
Just let it sit for a few minutes to thicken before adding it to the mix.
I don't have a mandoline. Is it really necessary for making these Crispy Parmesan Zucchini Chips?
While a mandoline isn't strictly necessary, it's highly recommended. The key to even cooking and maximum crispiness is uniformly thin slices, and a mandoline makes achieving that a breeze. If you don't have one, just be extra careful when slicing with a knife to get the zucchini as thin and consistent as possible.
A steady hand and a sharp knife are your friends here!
How long do these Crispy Parmesan Zucchini Chips last, and what's the best way to store them?
These chips are best enjoyed fresh, as they tend to lose their crispiness over time. However, you can store leftovers in an airtight container at room temperature for up to a day. Be warned, they might not be as delightfully crunchy as when they first came out of the oven.
If they go a bit soft, you can try reheating them in a low oven (around 200°F/95°C) for a few minutes to re-crisp them, but it's a bit hit-or-miss.
Can I bake these Crispy Parmesan Zucchini Chips in an air fryer instead of the oven?
You bet! Air frying is a fantastic way to make these. Arrange the zucchini slices in a single layer in your air fryer basket. Cook at around 375°F (190°C) for about 8-10 minutes, flipping them halfway through. Keep a close eye on them, as air fryers can vary, and you don't want them to burn.
The air fryer will give you a super crisp result!
How can I add more flavour to my Crispy Parmesan Zucchini Chips?
That's a great question! You can add different flavors to your crispy parmesan zucchini chips by adding herbs and spices such as garlic powder, dried oregano, basil, or thyme instead of Italian seasoning. For a spicy kick, add a pinch of red pepper flakes to the Parmesan mixture.
Don't be afraid to experiment with different flavor combinations to find your favorite.
Crispy Parmesan Zucchini Chips
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 180 calories |
|---|---|
| Fat | 12g |
| Fiber | 2g |
