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In today's fast-paced world, where convenience often takes precedence over nutrition, finding a delicious yet healthy snack can feel like searching for a needle in a haystack. As we navigate through an array of processed options, it becomes increasingly important to discover alternatives that not only satisfy our cravings but also contribute to our overall health. Enter the Zesty Crunchy Baked Zucchini Chips — a vibrant twist on traditional snacking that beautifully combines flavor and texture while staying true to health-conscious eating.

Crunchy Baked Zucchini Chips

Discover a healthy and delicious snack with these Zesty Crunchy Baked Zucchini Chips. This recipe transforms fresh zucchini into a guilt-free treat that's easy to make and full of flavor. With a crispy texture and customizable seasonings, these chips are perfect for satisfying cravings without the extra calories. Whether enjoyed on their own or paired with your favorite dips, they’re sure to become a go-to snack for the whole family. Dive into a healthier snacking option while enjoying all the nutritional benefits that zucchini has to offer!
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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: Begin by preheating your oven to 225°F (110°C). This low temperature will help ensure that the zucchini chips become perfectly crispy. Line two baking sheets with parchment paper for easy cleanup.

    Slice the Zucchini: Thoroughly wash and dry the zucchinis. Using a sharp knife or a mandoline for precision, slice them into thin rounds, aiming for about 1/8 inch in thickness to guarantee even baking.

      Remove Excess Moisture: Arrange the zucchini slices in a single layer on a clean kitchen towel and sprinkle them lightly with salt. Let them rest for approximately 10-15 minutes. This will help draw out excess moisture. After this time, take a paper towel and gently blot the slices to remove any moisture.

        Prepare the Breading Stations: Set up three shallow bowls for the breading process. In the first bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In the second bowl, place the beaten egg. In the third bowl, mix the panko breadcrumbs with the grated Parmesan cheese.

          Bread the Zucchini Slices: Take each zucchini slice and first dip it into the flour mixture, ensuring to shake off any excess. Then, immerse it into the beaten egg, letting the excess egg drip off. Finally, roll the slice in the panko-Parmesan mixture, pressing gently to ensure the coating adheres well. Arrange the coated slices on the prepared baking sheets in a single layer.

            Bake the Chips: Lightly spray the tops of the zucchini chips with cooking spray or drizzle them with olive oil for added crispiness. Bake in the preheated oven for about 1.5 to 2 hours, carefully flipping them halfway through the cooking time. Monitor the chips closely towards the end to prevent them from burning; they should be golden brown and crispy.

              Cool and Serve: Once baked, remove the zucchini chips from the oven. Allow them to cool on the baking sheets for about 10 minutes; this resting period will make them even crunchier. Serve immediately as a delightful healthy snack or appetizer, and enjoy every bite!

                Prep Time, Total Time, Servings:

                  15 minutes | 2 hours | 4 servings

                    - Presentation Tips: Serve the chips in a rustic bowl lined with parchment paper for a touch of flair. You can also accompany them with a creamy dip, such as yogurt or hummus, for added flavor.