Here’s a **crispy, cheesy Parmesan Zucchini Chips** recipe — a healthy, low-carb snack or side that’s crunchy, flavorful, and easy to make.
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# 🥒 **Parmesan Zucchini Chips**
## ⭐ Ingredients (Serves 2–4)
* 2 medium zucchini
* ½ cup grated Parmesan cheese
* ½ cup breadcrumbs (panko or regular)
* 1 tsp garlic powder
* ½ tsp paprika (optional)
* Salt & black pepper, to taste
* 1–2 eggs, beaten
* Cooking spray or olive oil
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## 👩🍳 Instructions
### **1. Preheat oven**
* Preheat oven to **425°F (220°C)**.
* Line a baking sheet with parchment paper or lightly grease.
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### **2. Prepare zucchini**
* Wash and slice zucchini into **¼-inch thick rounds**.
* Pat dry with paper towels to remove excess moisture.
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### **3. Make the coating**
* In one shallow bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
* In another shallow bowl, beat the eggs.
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### **4. Coat zucchini**
1. Dip each zucchini slice in the beaten eggs, letting excess drip off.
2. Dredge in Parmesan-breadcrumb mixture, pressing lightly to adhere.
3. Place on the prepared baking sheet in a single layer.
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### **5. Bake**
* Lightly spray or drizzle zucchini with cooking oil.
* Bake **15–20 minutes**, flipping halfway, until golden brown and crispy.
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### **6. Serve**
* Serve warm as a snack or side dish.
* Optional: serve with marinara sauce, ranch, or garlic aioli for dipping.
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## ⭐ Tips & Variations
* **Air fryer version:** Cook at 400°F for 8–10 minutes, flipping halfway.
* **Extra crispy:** Use panko breadcrumbs and a mix of Parmesan + a little cheddar.
* **Low-carb version:** Skip breadcrumbs and use only Parmesan.
* **Flavor twist:** Add Italian seasoning, cayenne, or lemon zest to the coating.
* **Storage:** Best served immediately, but leftovers can be reheated in the oven for 5–7 minutes.
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If you want, I can also give a **Southern-style Parmesan Zucchini Chips recipe** that’s extra crunchy, lightly fried, and perfect for game-day or family gatherings.
Do you want me to do that?
