Ingredients
Equipment
Method
- Start by preheating your oven to 225°F (110°C). Wash and dry the zucchini thoroughly, then slice them into thin rounds, about 1/8 inch thick. I always use a mandoline slicer to achieve even cuts that help them crisp up nicely.
- To ensure the best crunch, place the zucchini slices on a clean dish towel. Sprinkle them with a little salt and let them rest for 30 minutes. You'll see beads of moisture forming—this is what you want! The salt draws out water and concentrates the flavors.
- In a bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. After the zucchini slices have rested, pat them dry gently with another towel. Dip each slice first into the breadcrumb mixture, ensuring it’s completely coated.
- Place the coated zucchini rounds on a baking sheet lined with parchment paper, making sure they’re not overcrowded for maximum crispiness. Lightly spray or brush them with olive oil or melted butter for that golden, crunchy finish. Bake in your preheated oven for about 2 hours, flipping them halfway through until they are golden brown and crispy. The nutty aroma of zucchini chips filling your kitchen will have your guests eagerly anticipating snack time.
- Once done, let the chips cool for a few minutes on the sheet before transferring them to a serving platter. They’ll continue to crisp up as they cool, creating the perfect snack for your holiday parties.
Notes
Through testing this recipe, I discovered how versatile zucchini can be when properly prepared. My biggest takeaway? A little patience in preparation leads to a wonderfully crunchy snack that can elevate any gathering, especially during those festive days ahead as we celebrate Thanksgiving and Christmas.