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In recent years, the demand for healthy snacks has surged as more people become conscious of their dietary choices. With a growing awareness of the impact of processed snacks on health, individuals are increasingly turning to alternatives that are not only nutritious but also satisfying. One such delightful option is crispy Parmesan zucchini chips, a flavorful and guilt-free alternative to traditional potato chips. These crunchy bites are not only easy to make but also offer a unique twist on snacking that can please both health enthusiasts and casual munchers alike.

Crispy Parmesan Zucchini Chips

Craving a healthy snack? Discover the delightful world of crispy Parmesan zucchini chips! Easy to make and packed with flavor, these crunchy bites offer a guilt-free alternative to traditional chips. Made from fresh zucchini and coated with Parmesan and panko breadcrumbs, they are baked to perfection for that irresistible crunch. Perfect for parties, movie nights, or a midday treat, these zucchini chips are not only delicious but also a nutritious choice. Enjoy with your favorite dips or as a side dish for a wholesome meal!
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Ingredients
  

2 medium zucchinis

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1 tablespoon olive oil

Cooking spray (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.

    Prepare the Zucchini: Wash and dry the zucchinis. Slice them into thin rounds, about 1/4 inch thick. If you want them extra crispy, you can sprinkle the slices with salt and let them sit in a colander for about 20 minutes to draw out moisture. Pat them dry with paper towels afterward.

      Prepare the Breading Station:

        - In one bowl, whisk the eggs with the olive oil until well combined.

          - In another bowl, mix the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly incorporated.

            Coat the Zucchini Chips: Dip each zucchini slice into the egg mixture first, allowing any excess to drip off. Then, coat them thoroughly in the Parmesan breadcrumb mixture, pressing gently to ensure they stick.

              Arrange on Baking Sheet: Place the coated zucchini chips in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure they crisp up nicely.

                Bake: Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy. Halfway through baking, flip the chips for even cooking.

                  Cool and Serve: Once crispy, remove the baking sheet from the oven and let the chips cool for a few minutes before serving. They can be enjoyed plain or with a side of marinara sauce or ranch dressing for dipping!

                    Prep Time: 15 min | Total Time: 40 min | Servings: 4 (as a snack or appetizer)