These Parmesan Zucchini Chips are one of the best ways to enjoy all that zucchini coming out of the garden right now. They are flavorful, light and crispy and are great dipped in Ranch dressing or not.
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These Parmesan Zucchini Chips are light but taste like you are cheating on your diet. Parmesan cheese, garlic powder and just a smidgen of cayenne make them 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. We are making Zucchini Tots, Zucchini Lasagna, Zucchini Bread, we even have a collection of over 31 Zucchini Recipes from our friends that we are enjoying.
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But these little chips are one of our favorites, maybe because it is a snack. There is something about little munchies that you can eat with your fingers that I love. And we are all about having a few healthier snacks around while we are binge-watching Netflicks or enjoying a great football game. We sometimes add a few dips on the side such as a marinara sauce or plain ranch dressing. Either one of these dips are delicious with these Parmesan Zucchini Chips.
We just ordered this cool appetizer serving cones from Amazon and I can’t wait to use them for our parties. Or I think it would be nice to use them when the two of us are having drinks out of the patio or porch. Sometimes the presentation makes simple food a celebration.
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Parmesan Zucchini Chips
Sliced Zucchini seasoned and flavored with Parmesan
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Ingredients
- 2 medium zucchini sliced 1/4 inch thick (about 2 and 1/2 cups)
- 1/4 cup dry breadcrumbs
- 1/4 cup Parmesan cheese shredded
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 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.
If you enjoyed these Parmesan Zucchini Chips then try these:
Zucchini Tots
Balsamic Tomatoes with Feta Cheese
Sausage Jalapeno Pepper Poppers
Beverly Roderick
August 7, 2015 at 12:28 amThese 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.
Linda Nortje
August 11, 2015 at 12:49 pmLooks like it could be addicting 😉 Next on my list, of course !
Jamie Sherman
August 13, 2015 at 6:12 amYummy!! These sound so good – and what a great way to use zucchini this time of the year!