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For these tasty chips, you need: - 2 medium zucchinis, thinly sliced - 1 cup freshly grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 2 tablespoons olive oil These ingredients come together to create a crunchy and savory snack. The zucchini adds a nice texture, while the Parmesan gives it a rich flavor. Garlic powder and onion powder bring out a nice depth. Smoked paprika adds a hint of warmth. Salt and black pepper round out the taste, making each bite delicious. You can add a few more ingredients to boost flavor. Consider using: - Red pepper flakes for heat - Dried herbs like oregano or basil - Lemon zest for a fresh kick These extras can change the flavor profile. They let you customize the chips to your liking. Feel free to experiment with different spices or herbs. This makes each batch unique! One serving of these chips has: - Calories: 150 - Protein: 10g - Carbohydrates: 5g - Fat: 10g These zucchini chips are lower in carbs than regular chips. They’re a great way to enjoy a crunchy snack while staying healthy. Plus, the Parmesan cheese adds protein, making it satisfying! Start with two medium zucchinis. Slice them thinly, about 1/8 inch thick. Thin slices help the chips get nice and crisp. Once you slice them, put the zucchini in a large bowl. Drizzle two tablespoons of olive oil over the slices. Toss them gently to coat each piece evenly with oil. This step is key for flavor and crunch. In another bowl, mix one cup of freshly grated Parmesan cheese. Add one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of smoked paprika, half a teaspoon of salt, and a quarter teaspoon of black pepper. Stir the mixture until it is well combined. This blend gives the chips a tasty kick that you will love. Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper. This helps the chips not stick. Take each zucchini slice and dip it into the Parmesan mixture. Make sure each slice is fully covered. Place the coated slices on the baking sheet in a single layer. Bake them for about two hours. Flip the chips halfway through to ensure even cooking. They are done when they are golden brown and crisp. Let them cool for a few minutes before serving. This cooling time helps them become even crisper. Garnish with freshly chopped parsley for a nice touch. To make your zucchini chips super crispy, slice them thin. Aim for about 1/8 inch thick. This helps them cook evenly. Next, soak the slices in salt water for 30 minutes. This draws out extra moisture. After soaking, pat them dry with paper towels. This step is key to crispiness. When coating the slices, make sure they are fully covered in the cheese mix. The cheese will add flavor and help with crunch. Bake them on parchment paper in a single layer. Avoid stacking or overlapping. This keeps air flowing around each chip. One big mistake is not drying the zucchini well. Excess water leads to soggy chips. Also, using too much olive oil can make them greasy. Stick to the 2 tablespoons in the recipe. Baking at a low temperature is crucial. Don’t crank up the heat; this can burn the chips quickly. Another common mistake is flipping too late. Flip the chips halfway through baking. This ensures even cooking and browning on both sides. Lastly, don’t skip the cooling step. Letting them sit for a few minutes makes them crunchier. Feel free to play with the seasoning! If you like heat, add some cayenne pepper. For a herby flavor, try adding dried oregano or thyme. You can also switch the paprika for smoked paprika for a different taste. Taste your seasoning mix before coating the zucchini. If it's too salty, add more cheese. If it’s bland, add more spices. This gives you control over the flavor. Always remember to garnish with fresh parsley for a pop of color and freshness! {{image_2}} You can change up the flavor of your zucchini chips with different spices. Try adding cayenne pepper for heat. Or, sprinkle in some Italian seasoning for a herby taste. You can also add a squeeze of lemon juice before baking. This adds a bright flavor that pairs well with the cheese. You might also consider mixing in some nutritional yeast for a cheesy flavor without dairy. Parmesan is great, but you can use other cheeses too. Cheddar adds a nice sharpness. Mozzarella gives a stretchy texture that kids love. For a bold flavor, try using blue cheese. Just remember, different cheeses can change the baking time. Always watch your chips closely to avoid burning. Dipping sauces can make your zucchini chips even better. Marinara sauce is a classic choice and adds a nice tomato flavor. Ranch dressing is another favorite that kids often enjoy. You can also try a garlic aioli for a creamy touch. For a spicy kick, serve with sriracha or a spicy yogurt dip. These dips can make your snack feel special and fun! To keep your leftover zucchini chips fresh, place them in an airtight container. Use a paper towel to absorb any moisture. This helps maintain their crunch. Store them in the fridge for up to three days. Avoid stacking the chips to prevent them from getting soggy. If you want to reheat your zucchini chips, use an oven or an air fryer. Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet. Heat them for about 5-10 minutes. Check them often to make sure they do not burn. This gives them a nice crunch again. Air fryers work great too. Heat for about 3-5 minutes at 350°F (175°C). Freezing zucchini chips can be tricky. They might lose some of their crunch. If you still want to freeze them, wait until they cool. Place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. This keeps them from sticking together. Use them within two months for the best taste. To make zucchini chips crispy, start with thin slices. Thin slices cook better and turn crisp. Use a mandoline or a sharp knife for even cuts. Remember to toss the slices in olive oil. This helps the seasoning stick and promotes crispness. Bake them low and slow at 225°F (110°C) for about 2 hours. This slow cooking allows moisture to escape. Flip the chips halfway through baking for even crispness. Yes, you can use pre-grated cheese. However, fresh Parmesan gives the best flavor. Pre-grated cheese often contains anti-caking agents. These agents can affect how the cheese melts and sticks. If you use pre-grated cheese, check the taste. It may not be as rich or creamy. Freshly grated cheese melts and coats better, enhancing your chips. Zucchini chips are a healthy snack choice. They are lower in calories than regular chips. Zucchini is high in vitamins and minerals. It also has a lot of water, which helps keep you hydrated. The added Parmesan cheese gives protein and calcium. This makes them a better option than many store-bought snacks. Enjoy them with dips for added flavor without the guilt! In this blog post, we explored how to make delicious Parmesan garlic baked zucchini chips. We covered the main and optional ingredients for the best flavor, along with prep steps and baking tips. I shared ways to make your chips crispy and avoid common mistakes. We also looked at fun variations and storage tips. These tasty snacks are easy to make and offer a healthy option. Try them out and enjoy a crispy treat you can feel good about!

Parmesan Garlic Baked Zucchini Chips

Discover the deliciousness of Parmesan Garlic Baked Zucchini Chips! This easy recipe transforms fresh zucchini into a crunchy snack seasoned with Parmesan cheese and garlic. Perfect for a healthy appetizer or a guilt-free treat, these chips are baked to perfection. Ready in just over two hours, they are sure to impress your guests. Click through to explore this recipe and enjoy a tasty twist on snacking!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, toss the zucchini slices with olive oil until evenly coated.

      In a separate bowl, combine the grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well.

        Take each zucchini slice and dip it into the Parmesan mixture, ensuring it's fully covered. Place the coated slices on the prepared baking sheet in a single layer.

          Bake in the preheated oven for about 2 hours, flipping the chips halfway through, until they are golden brown and crisp.

            Once baked, remove from the oven and let them cool for a few minutes; this helps them become even crisper.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 10 min | Total Time: 2 hrs 10 min | Servings: 4

                  - Presentation Tips: Serve your zucchini chips in a rustic bowl or on a platter, garnished with parsley and a small bowl of marinara sauce or ranch dressing for dipping.