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This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!

Baked Garlic Parmesan Zucchini Chips – Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.

Baked Garlic Parmesan Zucchini Chips | www.diethood.com | Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.



If you like seasoned, cheesy, delicious, baked zucchini chips, first of all, I now know why we’re best friends! Secondly, I heart you!

So HEY, besties! Happy Sunday! Long time no chat. I left my ‘puter in my laptop bag for a total of 5 days. I didn’t touch it, didn’t look at it, didn’t care for it. It was time to chillax in Ohrid, and get my tan ON! Happy to report, I haven’t been this dark since my last sunny vacay, which was 8 years agoooo! Crazy, right? You just don’t realize how much your body needs a sunny vacation until you go on one and don’t want to come back.

But… you know how the song goes… back to life, back to realityback to the here and now, YEAH.

Zucchini Chips

Okay, Baked Garlic Parmesan Zucchini Chips. Heaven-sent. Not too soft, not too firm, crunchy, seasoned, zucchini chips which I could eat straight from that bowl, all by myself… It’s what my dreams are made of. Besides, STAR’s Extra Virgin Olive Oil with Omega-3 DHA combines the robust flavor of Extra Virgin Olive Oil with heart healthy Omega 3 DHA, which makes these chips even more desirable!

Baked Garlic Parmesan Zucchini Chips with Olive Oil

However, we’re adding all sorts of easy magic to these chips – panko crumbs, parmesan cheese, oregano, garlic! I’m getting lightheaded just typing all of that out.

By the way, and this is totally just a suggestion, buuuuut, the key to making a good crunchy chip out of squash is all in how thin you slice it. The thinner, the crunchier.
If serving as an appetizer, I slice them super thin, however, if serving as a side dish, I go much thicker. So, that’s my FYI.

Baked Garlic Parmesan Zucchini Chips

In all honesty? I’ll use any excuse to make a batch of tender OR crunchy squash chips. These are perfect for that end of summer zucchini stash you’ve got goin’ on. I was feeling indulgent, so we enjoyed these chips slightly warm, with a side of creamy yogurt and good company.

ENJOY!

For more information on STAR Fine Foods Products, please check them out on Facebook, Twitterand Pinterest.

STAR’s Extra Virgin Olive Oil with Omega-3 DHA is available at select Walmart stores and online at STAR Fine Foods.

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WATCH HOW TO MAKE ZUCCHINI CHIPS

4.55 from 11 votes
Baked Garlic Parmesan Zucchini Chips | www.diethood.com | Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.
Baked Garlic Parmesan Zucchini Chips
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.
Servings: 6
Calories: 155 kcal
Author: Katerina Petrovska
Ingredients
  • 3 to 4 zucchini , sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons STAR Extra Virgin Olive Oil with Omega-3 DHA
  • salt and fresh ground pepper , to taste
  • 1 cup panko bread crumbs
  • 1/2- cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray
  • Non-Fat Plain Yogurt , for serving, optional
Instructions
  1. Preheat oven to 450.
  2. Line 3 baking sheets with foil; lightly spray with cooking spray and set aside.
  3. In a large mixing bowl, combine zucchini slices, olive oil, salt and pepper; mix until well combined.
  4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  5. Dip slices of zucchini in cheese mixture and coat on both sides, pressing on the coating to stick.
  6. Place the zucchini slices in a single layer on the previously prepared baking sheets.
  7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  8. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  9. Remove from oven.
  10. Serve with Non-Fat Plain Yogurt.
Recipe Notes

WW SmartPoints: 5 

Nutrition Facts
Baked Garlic Parmesan Zucchini Chips
Amount Per Serving
Calories 155 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 208mg 9%
Potassium 291mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 5g 10%
Vitamin A 5.4%
Vitamin C 21.3%
Calcium 12.6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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31 Responses
  1. Not very flavorful….needs more seasonings..
    Also, expected the coating to stick but it didn’t…had to pile the panko-parmesan mixture on…
    Will tweak the flavors and ingredients to make it more savory..
    Also I will not buy aerosol sprays…so just drizzled small amount of olive oil on top.
    Could have cooked the whole batch about 4 minutes longer to get a crisper chip. next time.!!

    1. Lucy Burr

      Hi, Betsy. Rather than using an aerosol spray,, you can purchase a manual oil mister/cooking sprayer. I use a Chefvantage in the kitchen and a Misto outdoors. The Chefvantage has a glass bottle, the Misto is aluminum. Both are available on Amazon.

  2. Jeff Maltz

    I’m in Germany and I made this recipe and I enjoyed it very much. We don’t have cooking spray, so to compensate ,I took one slice of zucchini and dipped it in olive oil and coated the tops of the already breaded zucchinis.
    It worked well. I also used parchment paper instead of aluminum foil. I also have a convection oven so it baked faster. I set the temperature at 220°C or 230°C without a convection oven. I baked them for about 12 minutes and turned the pan in the opposite direction, Everyone liked them. It was also very easy to do.

  3. Margo

    I make these often…great snack for a diabetic! I use small zucchinis and slice them on the thinner side. I pour 2 egg whites into a quart baggie and throw in a bunch of zucchini slices. In a wide bowl I season the panko and Parmesan cheese with garlic and onion powders, along with ground red chili for some kick. I do have to pile the mixture on each slice, as not enough sticks to it for my liking. It is tedious but worth it.

  4. Just had these for dinner…delish! Crispiness is achieved by placing the coated slices directly on the baking sheet – a sheet that has been sprayed. I served with homemade ranch dressing. YUM-O! Thank you for sharing.

  5. Stephen Kas

    The video is misleading, they are cut very thick, and it shows just dipping the slices in the bread crumbs. They don’t stick that way. Also it took an hour to get close to crisp, but still soggy. Waste of time.

    1. Hi! I’m sorry you didn’t enjoy the zucchini chips! I don’t think the video is misleading at all … in my blog post, I do talk about cutting them thick when I serve them as a side dish, and how I cut them thin when serving them as an appetizer. The thinner you cut these, the crispier they will be.

  6. Saw these the other day and thought they looked great. Now I’m back to print out the recipe as these are going to be part of my dinner tonight 🙂 Thanks. Can’t wait.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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