Baked Zucchini Chips
rate this recipe:
These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions!
panko bread crumbs
Parmesan cheese or
Freshly ground black pepper
sliced into ¼ inch rounds
Extra-virgin olive oil
optional for serving
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
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.
Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.
*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.