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Baked Parmesan Zucchini Chips Two Ways

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I LOVE zucchini chips. Seriously, I probably ate half of each batch as I was making these.

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My name is Katie and I am a snacker. I love nachos, other chips, cheese and crackers, you name it… but I try my best to find healthy alternatives when I find myself needing to reel in my diet. These Parmesan zucchini chips are a great way to feel like you're cheating when really… you're not. And they're perfect for someone like me who gets cravings but is also trying to get that wedding bod.

Parmesan zucchini chips are light, crunchy and oh so delicious. In fact, I just burnt an entire sheet pan of these and I am still going to eat them all. Whether or not I did it on purpose, we'll never know. Kidding, obviously.

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I did these two different ways because, well, if you know me by now you know that I can't ever make up my mind. I would rather prep all varieties than pick just one when I am craving multiple.

There are three keys to making the perfect zucchini chip: temperature, thickness and patience – something I don't always have but I tried this time because I really wanted a crunchy chip. This recipe calls for a slower cook at a lower temperature because it's extremely easy to burn zucchini when it is sliced thin. The longer cook also allows the zucchini enough time to dehydrate a bit, which makes the crunch we all seek in life. The thickness is dependent on preference, but if you want it to be chip-like you really shouldn't go much thicker than setting 3 on a mandolin. I used setting 2.

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Now for the prep. You can slice your zucchini with a knife all you'd like but it would be a total waste of your time and they won't come out as well. I LIVE for my mandolin, largely because I sub vegetables for pasta and meat recipes all the time; zucchini lasagna (instead of noodles), eggplant Parmesan, apples for pie… I have even used it to julienne vegetables for sushi. Honestly, it's one of my favorite kitchen tools, and it's perfect for this recipe.

Using the mandolin for your zucchini chips  is clutch because you have complete control over the thickness of each bite to avoid going too thin or too thick. Remember, the goal is the crunch and if they're too thin, they will burn, and if they are too thick they will be squishy and soft. That said, invest in a mandolin… you can thank me later.

Another important note is the amount of saturation, particularly if you choose to use olive oil. If you use too much, they will either come out soggy or will take way more time than I am personally willing to give them.

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As you can see, chip #1 is breaded and would be considered the slightly “unhealthy” version of this recipe, and chip #2 is the much lighter version, without an ounce of breadcrumbs. Breaded makes for a heftier chip, good for dipping in a spicy mayo or Greek yogurt sauce. The no breadcrumbs version is so simple that if you are a calorie counter, it's practically nothing… with the exception of the Parmesan, of course.

Measurements are provided but I would still recommend that you eyeball for the seasonings. Mix the salt, pepper and garlic powder in a small bowl and sprinkle over each chip prior to baking, but don't overdo it. It's easy to add later – it's not easy to make something less salty when it's all said and done.

My favorite dip for these bad boys is a spicy mayo concoction. I usually mix olive oil mayonnaise, sriracha, hot sauce and a little bit of lemon juice. Yum!

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If you are looking for more appetizers, try my Fried Mac and Cheese Balls or my Spring Rolls with Sweet & Spicy Dipping Sauce!

Baked Parmesan Zucchini Chips Two Ways

Ingredients

2-3 zucchini
Shredded Parmesan
2-3 egg whites (only for way #1)
1/2 cup Italian bread crumbs (only for way #1)
1-2 tbsp olive oil or cooking spray
Garlic Powder
Salt and pepper

Steps – Way #1 (breaded)

  1. Preheat the oven to 275 degrees* Fahrenheit.
  2. Use a mandolin to slice the zucchini into chips. Setting #2 is my preference for thickness.
  3. Mix the bread crumbs and the Parmesan in one shallow bowl and pour the egg whites into another.
  4. Dip each chip into the egg whites and then the Parmesan mixture, coating both sides.
  5. Place each chip on top of a baking sheet lined with parchment paper, careful not to overlap.
  6. Bake for 60-80 minutes, depending on desired crunch and strength of oven.

Steps – Way #2 (clean)

  1. Preheat the oven to 275 degrees* Fahrenheit.
  2. Use a mandolin to slice the zucchini into chips. Setting #2 is my preference for thickness.
  3. Line a baking sheet with parchment paper and place each chip on top, careful not to overlap.
  4. Lightly spray each chip with cooking spray, or brush with olive oil. If using olive oil, be careful not to use too much as it could make them soggy.
  5. Mix salt, pepper and garlic powder in a small bowl and sprinkle over each chip. Don't overdo it.
  6. Sprinkle each chip with a small amount of Parmesan cheese – you don't need much.
  7. Bake for 60-80 minutes, depending on desired crunch and strength of oven.

*If you REALLY don't have the time to do a slow cook, boost the oven up to 375-400 degrees Fahrenheit and bake for at least 30 minutes, being careful to keep an eye on the chips so they don't burn. The breaded ones will still crisp, but the non-breaded may have a bit more of a soggy center with crisper edges. Neither will be as dehydrated and crunchy as they will be if you cook for longer.

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17 Comments

  1. How nice do these look tho! I remember ordering zucchini noodles at Piccolos YEARS ago (they were made the same way you made these I think) and they were so bloody delicious I still think about them! Totally recreating this recipe x

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