Low-Fat Baked Zucchini Chips Recipe

Preheat Oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.

Prepare Zucchini:

Slice the zucchinis into thin rounds. Pat them dry with a paper towel to remove excess moisture.

Prepare Coating:

In a shallow bowl, combine whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, smoked paprika, salt, and black pepper. Mix well.

Coat Zucchini Slices:

Dip each zucchini slice into the beaten eggs, ensuring it’s coated on both sides. Then, press the coated slice into the breadcrumb mixture, ensuring an even coating.

Arrange on Baking Sheet:

Place the coated zucchini slices on the prepared baking sheet in a single layer, ensuring they are not touching.

Bake:

Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until the zucchini chips are golden brown and crispy.

Cool and Serve:

Allow the baked zucchini chips to cool slightly before serving. They will continue to crisp up as they cool.

Optional: Dip or Sauce:

Serve with a low-fat yogurt-based dip, marinara sauce, or your favorite healthy dipping sauce.