Baked Zucchini Chips
These Baked Zucchini Chips are a golden, salty, herb-flecked victory. They are incredibly easy to customize, naturally gluten-free and grain-free, and win for almost any gathering or a solo Netflix binge session.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
- Diet: Low Carb, Gluten-Free, Grain-Free
Ingredients
2 medium-sized zucchini
1 teaspoon fine sea salt
1/2 cup finely grated Parmesan cheese
1/4 cup panko breadcrumbs (or almond flour for keto/low-carb)
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil (or avocado oil spray)
Instructions
Wash and trim the zucchini.
Slice the zucchini into 1/4-inch thick rounds with a sharp chef’s knife or a mandoline slicer.
Place the slices in a single layer on a large, clean kitchen towel or several layers of paper towels.
Sprinkle the teaspoon of salt evenly over the top of the zucchini slices.
Let them sit for 15-20 minutes. The salt will draw out the moisture from the zucchini.
Gently press another paper towel on top of the zucchini slices to soak up any excess moisture.
Toss the zucchini slices in the Parmesan cheese, breadcrumbs, garlic powder, oregano, basil, and pepper, ensuring they are evenly coated.
Place the zucchini slices on a lined baking sheet, spreading them out in a single layer.
Drizzle with olive oil (or avocado oil spray).
Bake at 400°F (200°C) for 25-30 minutes, or until the edges turn a deep, golden brown.
Let the chips cool slightly before serving.
Nutrition
- Calories: 110
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
Find it online: https://www.thestationrecipes.com/turkey-lettuce-wraps-recipe-2/