Crispy Baked Parmesan Zucchini Chips
Oh, my dear, let me tell you about these little treasures. When my own children were small I would slice zucchini thin on warm summer evenings and line the kitchen table with plates so everyone could help. We called them chips because that made them feel like a treat, yet they were simply vegetables dressed in a little love. The sound of the oven timer became the music of our porch, proof that supper was ready and someone would be filling bellies and hearts. This recipe has been my quiet comfort on many a tired afternoon. If a grandchild wandered in with a scraped knee, or a friend stopped by feeling heavy with worry, I would set these in the middle of the table and watch faces brighten. They are light, crisp, and golden with a warm whisper of parmesan. They feel like home in your hands and give you a little lift that's as nourishing as a hug. I always turn to this dish because it is simple, forgiving, and full of family memory. The zucchini keeps it gentle and fresh, the parmesan gives it that old-fashioned warmth, and baking keeps things tidy and easy. You do not have to be perfect to make them, and you certainly do not have to rush. That patient care is what turns ordinary slices into something cherished. So come into my kitchen, dear one. Put the kettle on if you like, roll up your sleeves, and let us make something that will remind your family that they are loved. You can do this. I know you can.
Ingredients
- 3 medium Zucchini (choose firm, medium-sized)
- 1/2 cup Grated Parmesan cheese (freshly grated if you can)
- 3/4 cup Panko breadcrumbs
- 1/4 cup All-purpose flour
- 2 large Large eggs (room temperature if possible)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil, for a light drizzle or spray
- 1 small Fresh lemon wedges, for serving (optional)
- 1 tablespoon Fresh parsley, finely chopped (optional)
Instructions
Preheat your oven to 425 degrees F. Line two baking sheets with parchment paper or a nonstick mat and set them nearby. Take a breath with me, dear. There is no hurry.
Wash and dry your zucchini. Then, using a sharp knife or mandoline if you are comfortable, slice the zucchini into very thin rounds, about one eighth to one quarter inch thick. Thin slices make for crisp chips, but do not fret if some are a touch thicker. They will still be delicious.
In a shallow bowl whisk the eggs until smooth. In another shallow dish combine the flour, garlic powder, salt, and pepper. In a third dish stir together the panko and grated Parmesan. Smile to yourself as you do this. It is all part of the little ritual.
Take each zucchini slice and gently dredge it first in the flour mixture, tapping off the excess. Then dip it into the egg, letting the extra drip back into the bowl. Finally press it lightly into the panko and Parmesan so it gets a lovely coat. Lay the slice on the prepared baking sheet. Do not crowd them, dear. Give each one room to breathe so they crisp up nicely.
Once a single layer fills the sheet, give the chips a light mist or gentle drizzle of olive oil. If you have an oil mister, that is perfect. We only want them kissed with oil so they brown without becoming greasy.
Bake the first sheet in the middle of the oven for 10 minutes, then switch to the top rack and bake an additional 5 to 8 minutes until they are golden and crisp at the edges. The smell should be warm and nutty and make you smile. Keep an eye on them from minute 12 onward so they do not overbrown.
While the first sheet bakes, prepare the second sheet and repeat the process. If you notice any moisture on the zucchini slices before coating, pat them dry with a tea towel. A little extra drying helps them crisp.
When chips come out of the oven, transfer them carefully to a cooling rack so the bottoms stay crisp. Squeeze a touch of lemon over them if you like, and sprinkle the fresh parsley for a pretty finish.
Serve warm or at room temperature. These are best eaten the day you make them, though you can reheat a few minutes in a hot oven to revive them. Gather your family and take pleasure in their delight.
Cooking Tips
- 💡Nana's Little Notes: If your zucchini is particularly watery, slice and sprinkle with a tiny pinch of salt, let rest on paper towels for 10 minutes, then blot dry. This helps the coating stick and makes them crisp.
- 💡Nana's Little Notes: For a gluten-free version, swap the panko and flour for gluten-free breadcrumbs and a little almond flour. The love in this recipe does not belong to any one pantry.
- 💡Nana's Little Notes: If you want extra golden color, add one tablespoon of melted butter to the olive oil before brushing. It gives a lovely, old-fashioned warmth.
- 💡Nana's Little Notes: Do not stack the chips on the tray or they will steam. A single layer, with space around each slice, makes for the crispiest results.
- 💡Nana's Little Notes: Leftovers can be revived in a 350 degree F oven for 5 to 7 minutes. Eat them right away and smile at how familiar comfort tastes.
Nutritional Information
Per serving
May these little zucchini chips bring you the same simple joy they brought my family for years. Feed your people with love, take your time, and remember that the most lasting recipes are the ones shared around a warm table. Be gentle with yourself and wrap your family in comfort and laughter.
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