Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Prepare a large rimmed baking sheet with an oven-proof wire rack on top, sprayed with cooking spray.
- Wash the zucchinis and slice them into even, thin rounds, about 1/8 inch thick.
- Drizzle the sliced zucchini with olive oil and toss gently until coated.
- In a separate bowl, combine grated Parmesan cheese, panko breadcrumbs, and a pinch of salt.
- Dredge each zucchini round in the breadcrumb mixture, ensuring they're well coated.
- Place the coated chips onto the prepared wire rack, spaced apart.
- Bake for 15-20 minutes until golden brown and crispy.
- Cool slightly on the rack before serving, optionally with Greek yogurt ranch dip.
Nutrition
Notes
Ensure zucchini slices are about 1/8 inch thick for maximum crispiness. Store leftovers in an airtight container.