Baked Courgette Chips With Parmesan

baked and crispy courgette chips with parmesan, stacked on an oven rack

5 from 12 votes

Baked Courgette Chips With Parmesan

Whenever I crave potato chips, I make these courgette chips with parmesan instead. They satisfy my craving for crispy saltiness, without the added carbs. I use fresh zucchini, parmesan, and whole wheat breadcrumbs to create this fulfilling savory snack. These chips take just 40 minutes to make and do not rely on unhealthy deep frying to achieve their crunchy golden goodness.

Prep Time10

Cook Time30

Total Time40

Course: Snack

Cuisine: American

Diet: Low Calorie, Vegetarian

Servings:

Calories: 68kcal

Author: Anjali Shah

Ingredients

¼ cup dry whole wheat breadcrumbs Panko breadcrumbs also work
¼ cup grated fresh Parmesan cheese
¼ tsp seasoned salt
¼ tsp garlic powder
⅛ tsp freshly ground black pepper
2 tbsp low fat or fat free milk
2½ cups sliced zucchini (½ inch thick) about 2 small
cooking spray

Instructions

Preheat oven to 425 degrees. Thinly and evenly slice zucchini using a mandolin or knife.
Combine breadcrumbs, parmesan cheese, salt, garlic powder, and black pepper in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Notes

My #1 Secret Tip for this courgette chips with parmesan recipe is to bake them on a wire rack. This provides an airflow that circulates the zucchini slices, allowing them to crisp up. Laying them flat on the baking sheet causes them to steam slightly and become soft.
Do not overcrowd: I make sure to leave space between each slice so they crisp instead of steaming. I do multiple batches, rather than crowding my wire rack.
Press out moisture: If my zucchini slices seem sweaty or a bit moist, I use a clean kitchen towel to gently press out the moisture before coating them.
Use fresh crumbs: I like using dry breadcrumbs to make sure my coating stays super crisp while baking. Sometimes, I toast slices of whole wheat bread, allow them to cool, and then blend them into crumbs. You could even give these crumbs a second toasting in the oven.
Serve quickly: These chips are best served soon after baking. If they sit for too long, they lose their crunch.

Nutrition