Parmesan Zucchini Chips
If you’re searching for a way to introduce more zucchini into the old repertoire, this is a good one, because most everything is better with a bit of crunch and a bit of cheese. Conversely, if you need a way to use up an excess of zucchini in late summer, this is an excellent option!
(And can you imagine a world where these zucchini coins were actual currency? “Hello, my good sir, I would like to purchase that mid-length coat, in the dark misty sage, size extra large.” “Why of course, my dear lady. That will be 100 Parmesan Zucchini Coins. Shall I wrap it for you, or would you like to wear it out?”)
Crunchy Zucchini Chips in the Oven
This recipe is especially nice as it gives you a crispy (not at all soggy!) vegetable without frying, just the heat from your good old oven and a great crunchy coating.
I was going to make this with Panko bread crumbs, but then realized I had run out. But running out of bread crumbs can be an inspiration waiting in the wings, as you rummage through your cabinets deciding what to crush in place of the bread crumbs, and on this occasion a bag of open tortilla chips saved the day. The salt in the chips means that you will probably want to skip any additional salt in the recipe.
Baked Zucchini Chips: A great way to turn zucchini into a crispy snack, side dish or nibble with cocktails.Tweet This
Choosing Zucchini for Zucchini Chips
Here is everything you need to know about picking, storing and preparing zucchini! Also note that you want to use small, firm zucchini for this recipe. Larger zucchini will likely be waterier, and not hold up as well to being dipped and baked without turning mushy.
What to Serve with Baked Zucchini Chips
These would also be great served with drinks as an appetizer (try a classic cocktail, like a Manhattan, Old Fashioned, Cosmo, or French 75). Or as a side dish for anything from grilled chicken breasts to sliced pork loin to a chicken, bacon and avocado spread sandwich.
Other Easy Zucchini Recipes:
- Zoodle Salad with Scallion Vinaigrette
- Classic Zucchini Bread or Muffins
- Zucchini Ribbon Salad
- Whole Grain Penne with Zucchini, Tomato and Feta
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Baked Zucchini Chips
- 2 small zucchini
- ½ cups finely crushed tortilla chips (see Note)
- ⅓ cups finely grated Parmesan cheese
- 2 large eggs
- Freshly ground black pepper (to taste)
- Marinara sauce (for dipping, optional)
- Preheat the oven to 450°F and spray a baking sheet with nonstick spray. Slice the zucchini into ¼-inch thick slices.
- In a small shallow bowl or container combine the crushed tortilla chips and the Parmesan. In another small shallow bowl or container beat the eggs with the pepper.
- Dip the zucchini slices into the beaten egg, then press them on both sides into the tortilla chip-Parmesan mixture to coat (it won’t be a solid coating; you’ll be able to see bits of zucchini peeking out between the crumbs). Transfer them to the baking sheet in a single layer, with a bit of space between them. Bake for about 25 minutes until golden brown. Serve warm with the marinara sauce if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.