Baked Zucchini Chips
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.97 out of 5 stars
(28)
Ingredients
4 servings
- 1 egg*
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 medium zucchini, sliced into ¼ inch rounds
- Extra-virgin olive oil, for drizzling
- Romesco, Tzatziki, or Marinara, optional for serving
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Preparation
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2
In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
Step 3
Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
Step 4
Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.
Step 5
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Chef's notes
*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.
