This post may contain affiliate links and I will be compensated if you make a purchase after clicking through my links See Full Disclosure Here
Last night I posted a picture of my zucchini chips on Facebook and within minutes it became very popular! Who new?! Since you loved it so much here is a quick post on my:
Baked Paremsan Zucchini Chips.
Of course the foundation of this recipe stems from my childhood…
At the end of Summer, when I was young, I remember my Mom making fried Zucchini chips. She would coat them in flour and fry them in oil. I’m pretty sure she added a pinch of salt and cheese. I remember eating them still hot a little oily, a touch salty and cheesy – mmm..so good! I never did a get a recipe for these (like most of Mom’s recipes) but they were a family favorite and bring back happy thoughts of summer as a kid.
Here is my baked version of Mom’s Zucchini Chips…
-
- Used a medium zucchini…
-
- Sliced very thin..not exactly paper thin
-
- Toseed together with some poatoes (to appease the picky eater in my house), seasoned with a little garlic salt, then coated with 1 handful of grated parmesan and a handfull of breadcrumbs. Tossed to coat.
-
- Lightly oiled (just to coat the entire surface) and layed out the zucchini and potatoes. I optioned to drizzle a little more oliv oil while on the pan. Carefully flipped over midway through the baking process.
-
- Roasted in the oven for about 25 minutes on 425 degrees . I used Convection Roast setting on my oven – you may need to adjust the temperature a little bit higher if you dont have convection. Sprinkled with a little more grated cheese and served warm.
I recommend using 2 baking sheets to avoid crowding the pan. I was in a rush and didn’t do that at first and had to transfer some to another baking sheet midway through. Then they really started to crisp up.
Side Note: I happen to be married to one of the pickiest eaters on the planet so I also sliced a potato – my dear has never met a vegetable he will eat ( unless you count corn and potato – crazy right?!) I keep telling him to hand over his Italian ID!
Alternatives: potatoes; yellow squash;eggplant
Let me know in the comments or on Facebook if you want the recipe card and I’ll post it.
Hope you’ll try and enjoy!