Crispy Jalapeño Zucchini Chips

Zucchini, a versatile vegetable often celebrated for its adaptability in various culinary applications, has gained popularity not only for its mild flavor but also for its numerous health benefits. This summer squash is a staple in many households, finding its way into salads, stir-fries, and even baked goods. However, one of the most exciting ways to utilize zucchini is by transforming it into a crunchy, flavorful snack that can satisfy your cravings without the guilt. Enter the Spicy Crunch: Crispy Jalapeño Zucchini Chips.

Discover a tasty twist on snacking with Spicy Crunch: Crispy Jalapeño Zucchini Chips. This healthy alternative satisfies your cravings while being low in calories and high in nutrients like vitamins A and C. With a crunchy texture enhanced by panko breadcrumbs and the bold flavor of jalapeños, these chips are perfect for any occasion. Enjoy them on their own, with dips, or as a unique topping for your meals. Time to elevate your snacking game!

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Ingredients

2 medium zucchinis

1 cup panko breadcrumbs

1 cup grated parmesan cheese

2 large eggs

2 tablespoons all-purpose flour

1-2 fresh jalapeños, finely chopped (adjust for spice preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or olive oil for baking

Instructions

Preheat the Oven: preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Prep the Zucchini: wash the zucchinis and slice them into thin rounds (about 1/4 inch thick). Pat them dry with paper towels to remove excess moisture.

Prepare the Coating: In a shallow bowl, combine panko breadcrumbs, grated parmesan, garlic powder, onion powder, smoked paprika, chopped jalapeños, salt, and pepper. Mix well to ensure the spices and jalapeños are evenly distributed.

Set Up the Breading Station: In another bowl, whisk the eggs until smooth. In a third bowl, place the flour.

Bread the Zucchini: Dip each zucchini slice into the flour, coating both sides and shaking off any excess. Next, dip it into the whisked eggs, allowing the excess to drip off, and finally, press it into the panko mixture until well coated. Repeat for all zucchini slices.

Arrange on Baking Sheets: Place the coated zucchini chips in a single layer on the prepared baking sheets. Spray lightly with cooking spray or drizzle a bit of olive oil over them to help crisp up.

Bake: Bake in the preheated oven for 20-25 minutes, flipping the chips halfway through, until golden brown and crispy. Keep an eye on them towards the end to avoid burning.

Cool and Serve: Once baked, remove the zucchini chips from the oven and let them cool slightly on the baking sheets. Serve warm or at room temperature as a delicious snack or appetizer.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6