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In recent years, there has been a noticeable shift towards healthier snacking options, driven by a growing awareness of the importance of nutrition and well-being. As people seek alternatives to processed snacks laden with unhealthy fats and additives, the demand for fresh, wholesome ingredients has surged. One such ingredient that stands out in this movement is zucchini—a versatile vegetable that boasts a myriad of health benefits and culinary possibilities.

Crunchy Baked Zucchini Chips

Discover a healthier way to snack with Zesty Crunchy Baked Zucchini Chips! These delicious chips provide a satisfying crunch while being low in calories and rich in nutrients. Made with fresh zucchini and simple ingredients like Parmesan cheese and spices, they're a guilt-free alternative to traditional chips. Perfect for any occasion, you can enjoy them plain or with your favorite dips. Get inspired to create a fun and nutritious treat at home!
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Ingredients
  

2 medium zucchinis

1/4 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup all-purpose flour (or gluten-free flour)

1 large egg, beaten

1 cup panko breadcrumbs (or gluten-free panko)

Cooking spray (or olive oil spray)

Instructions
 

Preheat the Oven: Preheat your oven to 225°F (110°C) to ensure a slow bake for crispiness. Prepare two baking sheets by lining them with parchment paper.

    Slice the Zucchini: Wash and dry the zucchinis. Slice them into thin rounds (about 1/8 inch thick) using a sharp knife or mandoline for even thickness.

      Remove Excess Moisture: Lay the zucchini slices on a clean kitchen towel and sprinkle them lightly with salt. Let them sit for about 10-15 minutes to draw out moisture. After this time, pat dry the slices with a paper towel.

        Prepare the Breading Stations: In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In a second shallow bowl, add the beaten egg. In a third shallow bowl, place the panko breadcrumbs mixed with the grated Parmesan cheese.

          Bread the Zucchini Slices: Dip each zucchini slice first into the flour mixture, shaking off any excess. Then, dunk it into the beaten egg, allowing the excess to drip off. Finally, roll the slice in the panko-Parmesan mixture, pressing gently to ensure it sticks. Place the coated slices on the prepared baking sheets.

            Bake the Chips: Spray the tops of the zucchini chips lightly with cooking spray or olive oil. Bake in the preheated oven for about 1.5 to 2 hours, flipping halfway through, until they are golden brown and crispy. Keep an eye on them towards the end to prevent burning.

              Cool and Serve: Once baked, remove the chips from the oven and allow them to cool on the baking sheets for about 10 minutes; they will become even crunchier as they cool. Serve immediately as a healthy snack or appetizer, and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 2 hours | 4 servings