These Parmesan Zucchini Chips are dusted with seasonings and served with ranch dipping sauce. These are roasted zucchini slices are seasoned with parmesan cheese and are amazing easy zucchini appetizers.
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These Parmesan Zucchini Chips are light but taste like you are cheating on your diet. And by coating them with parmesan cheese, garlic powder and just a smidgen of cayenne make these roasted zucchini slices just irresistible.
Right now, we have zucchini running out of our ears from the garden. And it’s the perfect time to pull out all those Zucchini Recipes that we have collected over the years and enjoy it before it’s all gone.
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But these little chips are one of our favorites, maybe because it is a snack. There don’t you think there is something about little munchies that you can eat with your fingers? And we are all about having a few healthier snacks around while we are binge-watching Netflicks or enjoying a great football game.
And you could add a few dips on the side such as a marinara sauce or plain ranch dressing. Either one of these dips is delicious with these Parmesan Zucchini Chips.
We just ordered these cool appetizer serving cones from Amazon and I can’t wait to use them for our parties. But I think it would be nice to use them when the two of us are having drinks out of the patio or porch. And don’t you think that sometimes the presentation just makes simple food a celebration?
These Parmesan Zucchini Chips are one of the best ways to enjoy all that zucchini coming out of the garden right now. These zucchini slices are flavorful, light and crispy and one of our favorite zucchini appetizers. And are great served by themselves or dipped in Ranch dressing.
If you enjoy these Parmesan Zucchini Chips then try these other zucchini appetizers and recipes
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Parmesan Zucchini Chips
These Parmesan Zucchini Chips are dusted with seasonings and served with ranch dipping sauce. These are roasted zucchini slices are seasoned with parmesan cheese and are amazing easy zucchini appetizers.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2
Calories: 76kcal
Equipment
- kitchen mandolin
Ingredients
- 2 medium zucchini sliced 1/4 inch thick (about 2 and 1/2 cups)
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese shredded
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 Tablespoons milk
Instructions
- Preheat oven to 425 degrees
- Mix breadcrumbs, Parmesan cheese, season salt, garlic powder and cayenne in a medium bowl.
- Place milk in a shallow bowl.
- Spray a sheet pan with cooking spray
- Dip zucchini slices in milk, and dredge in breadcrumb mixture.
- Bake at 425 degrees for 30 minutes or until browned and crisp
- Salt and pepper to taste prior to serving.
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 308mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 18mg | Calcium: 115mg | Iron: 1mg
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These look so good, Evelyn. I've made a variation of this using strips instead of chips, but I'm definitely going to try the chips next time.
Looks like it could be addicting 😉 Next on my list, of course !
Yummy!! These sound so good – and what a great way to use zucchini this time of the year!