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To make Garlic Parmesan Zucchini Chips, you need a few simple ingredients. Here’s what you’ll need to create this tasty snack: - 2 medium zucchinis - 1 cup freshly grated Parmesan cheese - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon extra virgin olive oil - 1/4 cup panko bread crumbs - Optional garnishes: fresh parsley These ingredients work together to create a crunchy and flavorful snack. The Parmesan cheese gives a rich and savory taste. Garlic powder adds a nice zing, while the dried oregano brings in a hint of earthiness. Each ingredient plays a key role in making these chips truly delightful. For the full recipe, including step-by-step instructions, check out the section on preparation. Enjoy crafting these delicious chips! First, preheat your oven to 225°F (110°C). This low heat helps the chips become crispy. Next, slice the zucchinis into thin rounds, about 1/8 inch thick. Keep them uniform for even cooking. After slicing, pat the zucchini slices dry with paper towels. This step is crucial. It removes excess moisture to ensure a perfect crunch. In a large mixing bowl, combine the following ingredients: - 1 cup freshly grated Parmesan cheese - 1 tablespoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup panko bread crumbs Mix well to distribute the seasonings evenly. This blend gives the zucchini chips their rich flavor. Drizzle 1 tablespoon of extra virgin olive oil over the zucchini slices. Toss them gently to coat each slice evenly with oil. This step helps the seasoning stick. Next, dip each slice into the Parmesan mixture. Press down slightly to coat both sides well. Arrange the coated slices on a baking sheet lined with parchment paper. Make sure they are in a single layer to allow for crisping. Now, place the baking sheet in the preheated oven. Bake the zucchini chips for 2 to 2.5 hours. Check frequently for a golden color and crispiness. The longer you bake, the crunchier they will be. If you like, garnish with freshly chopped parsley after baking for added color and flavor. To make your zucchini chips crispy, start by drying the slices well. Zucchini has a lot of water, so patting them dry with paper towels helps remove moisture. This step is key to getting that nice crunch. Next, cut the zucchini into uniform slices, around 1/8 inch thick. This keeps the cooking even. Thicker slices can stay soft while thinner ones get crispy. When serving, think about how to make your chips look great. A rustic basket with parchment paper feels cozy. A colorful plate adds fun to your snack time. Dipping sauces really elevate the experience. I love serving these chips with marinara sauce. It adds a nice flavor and pairs well with the garlic and cheese. Using fresh Parmesan cheese makes a big difference in taste. It gives a rich flavor that pre-grated cheese just can’t match. Fresh herbs also add brightness to your dish. When picking zucchini, look for firm ones with smooth skin. Avoid any that feel soft or have blemishes. Fresh zucchini will give you the best flavor and texture for your chips. For more tips and the full recipe, check out the full recipe. {{image_4}} You can spice things up with a spicy garlic Parmesan twist. Just add cayenne pepper to the cheese mix. This adds a nice kick! If you prefer herbs, try Italian seasoning. It gives the chips a lovely, fragrant taste. You don’t have to stick to Parmesan. Cheddar and mozzarella work well too! They melt nicely and add rich flavor. For a dairy-free option, try using vegan cheese. There are many good brands that melt well and taste great. You can easily make more or less of these chips. Just adjust the amount of zucchini and cheese based on how many people you serve. If you double the recipe, the cooking time stays the same, but smaller batches may cook faster. Always check for that perfect crispiness! To keep your garlic Parmesan zucchini chips fresh, use an airtight container. Place parchment paper between layers to avoid sticking. This method keeps chips crispy and prevents moisture buildup. I recommend glass or plastic containers with tight-fitting lids. Avoid using paper bags, as they can cause sogginess. To reheat your zucchini chips, preheat the oven to 350°F (175°C). Arrange the chips in a single layer on a baking sheet. Bake for about 5-10 minutes until they regain their crispiness. Avoid microwaving, as this can make them soggy. If you want extra crunch, use an air fryer for a few minutes. These chips store well for about 2-3 days at room temperature. If you keep them in the fridge, they can last up to a week. Always check for signs of freshness. Look for any moisture or a change in texture. If they feel soft or look discolored, it’s best to toss them. Enjoy them while they’re still crispy! For the full recipe, check the earlier section. Yes, you can use other vegetables. Carrots and sweet potatoes work well. They add great flavor and crunch. Eggplants and beets are also good choices. Cut them thin, just like zucchini. Bake them the same way for tasty results. To make these chips healthier, try using less cheese. You can also cut back on oil. Use cooking spray instead of pouring olive oil. Choose whole grain or gluten-free breadcrumbs for a lighter option. Adding herbs can boost flavor without extra calories. If you don’t have panko, use regular bread crumbs. Crush some crackers or cornflakes for a crunchy topping. Use oats for a gluten-free option. Just ensure they are dry and crunchy for the best texture. No, it is not necessary to peel zucchini. The skin adds color and nutrients. If you prefer a softer texture, feel free to peel it. Both options will taste great, so choose what you like best. Yes, you can prepare these chips ahead of time. Slice and season the zucchini, then store it in the fridge. Bake them when you’re ready to enjoy. For leftovers, store them in an airtight container for up to three days. These chips pair well with many dips. Marinara sauce brings a nice contrast. Try ranch dressing for a creamy dip. Hummus adds a healthy twist. You can also use yogurt-based dips for a refreshing option. This blog post showed how to make delicious Garlic Parmesan Zucchini Chips. With simple ingredients, you learned to prepare, bake, and enjoy this healthy snack. Remember, using fresh produce can elevate your dish. Experiment with flavors and garnishes to create your own twist. Storing and reheating leftovers correctly helps maintain their crunch. I hope you feel inspired to try this recipe or variations. Happy cooking!

Garlic Parmesan Zucchini Chips

Enjoy a guilt-free snack with these crunchy garlic parmesan zucchini chips! Made with fresh zucchini and a flavorful blend of Parmesan cheese, garlic, and herbs, these baked chips are the perfect combination of crispy and delicious. Discover the easy step-by-step recipe that guarantees irresistibly crunchy results. Click through to explore how to make your new favorite snack today!
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Ingredients
  

2 medium zucchinis

1 cup freshly grated Parmesan cheese

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil

1/4 cup panko bread crumbs (for that irresistible crunch)

Optional: fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to a low temperature of 225°F (110°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.

    Carefully slice the zucchinis into thin rounds, aiming for about 1/8 inch thick. This uniform thickness helps ensure even cooking. Once sliced, use paper towels to pat them dry, removing any excess moisture. This step is crucial for achieving that perfect crispiness.

      In a spacious mixing bowl, combine the grated Parmesan cheese, garlic powder, onion powder, dried oregano, sea salt, black pepper, and panko bread crumbs. Stir the mixture well to distribute all the seasonings evenly throughout the cheese and crumbs.

        Drizzle the olive oil over the zucchini slices, then toss them gently to ensure each slice is evenly coated in the oil. The oil helps the seasoning stick better and contributes to a delightful crunch.

          Next, take each zucchini slice and dip it into the Parmesan mixture, pressing down slightly to ensure both sides are well coated. Arrange the coated slices in a single layer on the prepared baking sheet, giving them enough space to crisp up nicely.

            Place the baking sheet in the preheated oven and bake for 2 to 2.5 hours, or until the zucchini chips turn golden and crispy. Keep a close eye on them as baking progresses to prevent burning.

              Once they're perfectly baked, remove the chips from the oven and allow them to cool slightly. If you like, garnish with freshly chopped parsley for a pop of color and a hint of freshness.

                Prep Time: 10 minutes | Total Time: 2 hours 30 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve your zucchini chips in a charming rustic basket lined with parchment paper or on a vibrant, colorful plate. To elevate the snacking experience, include a small bowl of marinara sauce for dipping, adding a delightful contrast to the crispy chips!