Description
Crispy Baked Zucchini Chips for Guilt-Free Snacking Bliss
Ingredients
Scale
- 2 medium Zucchinis (thinly sliced into 1/4-inch rounds)
- 1 teaspoon Garlic Powder (or onion powder for a twist)
- 2 tablespoons Milk (use almond milk for dairy-free)
- 1 large Egg (or flax egg for an egg-free version)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (adjust to taste)
- 1 cup Kettle Brand® Himalayan Salt Potato Chips (crushed for coating)
- 1/2 cup All-Purpose Flour (or almond flour for gluten-free)
- 2 tablespoons Chopped Fresh Parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet by oiling or using nonstick spray.
- Season the sliced zucchini with garlic powder, kosher salt, and black pepper in a large bowl.
- Whisk together the egg and milk in a separate bowl to create the glue for the coating.
- Dredge each zucchini slice in all-purpose flour, dip in the milk and egg mixture, then coat with crushed potato chips.
- Arrange coated zucchini slices in a single layer on the baking sheet and spray lightly with nonstick spray.
- Bake for 22 to 26 minutes, or until golden brown and crisp, rotating halfway if needed.
- Cool for a few moments after baking, garnish with chopped parsley, and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Baked Zucchini Chips, Healthy Snack, Crispy Zucchini