Zucchini Chips Recipe 415

BAKED ZUCCHINI CHIPS

Steps:

• 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.

CRISPY BAKED ZUCCHINI CHIPS RECIPE

Steps:

• If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now.
• For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds. Using a mandoline is the best way to do this.
• Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes.
• Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.)
• Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
• Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top (optional, but adds great flavor!)
• Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
• Serve warm or at room temperature with a side of Greek tzatziki sauce.

EASY BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

BAKED ZUCCHINI CHIPS (EASY & CRISPY!)

Steps:

• Preheat oven to 200 degrees F (93 degrees C).
• Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).

ZUCCHINI CHIPS

Steps:

• Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

ZUCCHINI NACHOS

Steps:

• Prep. Preheat oven to 400 F and line 2 baking sheets with parchment paper.
• Chips. Cut zucchinis into 1/2" slices and toss in vegetable oil (1 tablespoon). Lay zucchini slices in a single layer on the prepared baking sheets, and sprinkle with salt and pepper. Bake in preheated oven for 5 minutes (this will slightly cook the veggies, but still allow them to be sturdy enough to scoop up the toppings). Remove pan, and crank the oven up to broil.
• Toppings. Cover zucchini chips with your chosen nacho toppings. Make sure to add the cheese last so it melts on top, and wait to add the fresh herbs. Broil your nachos for about 5 minutes -- watch carefully here, you just want the cheese to melt.
• Serve + enjoy! Remove from oven and top with fresh herbs and avocado. Serve warm, and enjoy!

BAKED ZUCCHINI CHIPS

Steps:

• Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
• Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil.
• Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
• Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

EASY OVEN-BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
• Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
• After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
• Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
• In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
• Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
• Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
• Let cool before removing and serving.
• Keep in an airtight container for no more than 3 days.

PARMESAN BASIL BAKED ZUCCHINI CHIPS

Steps:

• Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
• In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.
• Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.