Baked Zucchini Chips
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
8 servings
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- ½ teaspoon garlic powder
- ¼ cup milk
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 ½ cups finely crushed Kettle Brand® Himalayan Salt Potato Chips
- ½ cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
Season zucchini with garlic powder, salt and pepper, to taste.
Step 3
In a medium bowl, combine milk and egg; set aside.
Step 4
Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray.
Step 5
Place into oven and bake golden brown and crisp, about 22-26 minutes.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
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Chef's notes
The secret to the crispiest baked zucchini chips is using Kettle Brand® Himalayan Salt Potato Chips. Chips that are cooked 100% in avocado oil and perfectly seasoned with Himalayan salt.
