Crispy Parmesan Zucchini Chips

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Prepare the Zucchini:
Slice the zucchinis into thin rounds (about 1/8-inch thick). Pat the slices dry with paper towels to remove excess moisture, which will help them become crispier when baked.

Make the Coating:
In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and pepper. In another bowl, lightly beat the egg.

Coat the Zucchini Slices:
Dip each zucchini slice into the beaten egg, ensuring it’s well coated. Then, dredge it in the breadcrumb-Parmesan mixture, pressing lightly to adhere the coating.

Arrange on the Baking Sheet:
Place the coated zucchini slices in a single layer on the prepared baking sheet. For extra crispiness, lightly spray the tops with olive oil or drizzle a small amount of olive oil over them.

Bake:
Bake in the preheated oven for 20-25 minutes, flipping the zucchini slices halfway through the cooking time. The chips should be golden brown and crispy when done.

Serve:
Remove the zucchini chips from the oven and let them cool slightly before serving. Enjoy warm as a snack or side dish!

Serving and Storage Tips:

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