Baked Zucchini Chips

Instructions

1. Step 1

   Preheat the oven to 220°C. Line a sheet pan with parchment paper and brush it with 1 ½ tsp (8 ml) of the olive oil.

   Ingredients used: 8.0 ml Olive Oil

   Cookware: parchment paper, Sheet Pan

2. Step 2

   Cut the zucchini into even 3 mm rounds, then blot both sides thoroughly dry.

   Ingredients used: 600.0 gr Zucchini

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the flour in a shallow bowl.

   Ingredients used: 40.0 gr All-Purpose Flour

   Cookware: Shallow bowl

4. Step 4

   Crack the eggs into a second shallow bowl and beat them until uniform.

   Ingredients used: 2.0 piece Egg

   Cookware: fork, Shallow bowl

5. Step 5

   In a third shallow bowl, combine the panko, Parmesan, salt, garlic powder, and black pepper.

   Ingredients used: 2.0 gr Garlic Powder, 1.0 gr Ground Black Pepper, 60.0 gr Panko Breadcrumb, 45.0 gr Parmesan Cheese, 4.0 gr Salt

   Cookware: Shallow bowl

6. Step 6

   Coat each zucchini round lightly in flour, dip it in beaten egg, and press it into the panko mixture. Arrange the coated rounds in a single layer on the prepared sheet pan.

   Cookware: Shallow bowl, Sheet Pan

7. Step 7

   Brush or drizzle the remaining 1 ½ tsp (7 ml) olive oil over the coated rounds. Bake for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 7.0 ml Olive Oil

   Cookware: Sheet Pan

8. Step 8

   Turn the rounds and bake for another 8 to 10 minutes, until the coating is crisp and golden.

   Timer: 10 min (fixed)

   Cookware: Sheet Pan

9. Step 9

   Transfer the zucchini chips to a cooling rack and rest for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: cooling rack