Zucchini chips are the perfect solution to that summer surplus of zucchini, whether you grew them yourself or bought too much of them at the market. Whether you choose a vegan option or make your own zucchini chips with parmesan, the recipes in this article are sure not to disappoint.
How to make crispy zucchini chips in the oven
These vegan zucchini chips are oven-baked, crispy and irresistible! They're a delicious and healthy alternative to traditional chips and incredibly easy to make!
Choosing zucchini for the chips: Although you can use a thinner zucchini, you will find that the chips will shrink significantly when baked. A smaller zucchini will yield quarter-sized chips, while a larger, wider zucchini will give you thicker chips. It doesn't matter what size you use. Just keep in mind that no matter how big you initially make the chips, they will be smaller after baking.
Ingredients:
- ¼ cup panko breadcrumbs (30 grams)
- ¼ cup nutritional yeast (30 grams)
- ⅛ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 zucchini, cut into thin slices
- ¼ teaspoon dried parsley
- ¼ teaspoon dill herb
- ⅛ teaspoon black pepper
- ¼ cup unsweetened almond milk
A very tasty recipe for zucchini pestocan be found here!
Make zucchini chips yourself – instructions
Step 1: Zucchini chips are really easy to prepare. First, cut your zucchini into thin, even slices. We recommend discs that are no thicker than 3 mm.
Step 2: For the dough, simply mix all the ingredients until well combined. If you don't have a particular spice, feel free to leave it out as this recipe is very forgiving. The only absolutely necessary ingredient is the panko to make it nice and crispy, but you can also replace it with corn flakes or something similar. You only need one type of breading.
Tipp: What is Panko?
Panko is a unique type of bread crumb used in Japanese baked and fried dishes. It begins with baking bread in a special oven that uses electric current instead of heat. This creates a crustless white bread that is soft and dense. The bread is then dried and ground into coarse flakes that are larger than regular bread crumbs.
Step 3: Dip the zucchini slices one at a time in the milk (if you are vegan, you can also use unsweetened soy milk) and then place them in the batter to coat them thoroughly. Gently shake off any excess dough.
Step 4: Place the chips on a baking sheet lined with foil or a silicone mat. Bake them at 220 degrees for at least 30 minutes, turning them halfway through. You'll need to keep checking to make sure they aren't burning, especially if you haven't been able to slice them evenly. They are ready when they are crispy and golden.
Other flavor variations:
- Scharf:Add some chili powder to give them a kick!
- Paprika:If you've never had paprika flavored chips, you're missing out!
- BBQ:Add a little sugar, sweet paprika and chipotle powder (omit the nutritional yeast, dill and parsley)
- Salt & Vinegar:Dip the chips in vinegar (apple cider vinegar or white vinegar) instead of milk, then use a batter of panko, salt, and black pepper.
The ingredients for this recipe are kept to a minimum and you can make it in under 45 minutes. They are also easy to swap out depending on what you have in your kitchen.
These zucchini chips are made with parmesan cheese and fresh basil. You can always substitute the Parmesan with another hard cheese, like cheddar. The basil can also be replaced with another fresh herb - fresh dill would be lovely.
Tipp: If you want to make low carb zucchini fries, simply omit the breadcrumbs or use ground gluten-free cereal flakes. They lose some of their crispiness, but the chips still taste good.
Ingredients:
- 2 medium zucchini (about 0.5 kg)
- 1 1/2 tablespoons olive oil
- 30 grams grated Parmesan cheese (about 1/3 cup)
- 30 grams panko breadcrumbs or regular breadcrumbs (about 1/3 cup)
- 1/4 cup packed fresh basil leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Zucchini fries recipe – preparation
- Heat the oven to 220 degrees C. Line a baking sheet with parchment paper.
- Cut the zucchini into 1/4-inch-thick slices and toss in olive oil until well coated on both sides.
- In a shallow bowl, mix together the Parmesan, breadcrumbs, basil, garlic powder, salt and pepper. Place each zucchini round in the Parmesan mixture, pressing the topping onto both sides.
- Place the zucchini in a single layer on the prepared baking sheet. Bake the zucchini until browned and the topping is crisp, 25 to 30 minutes.
How to prepare delicious zucchini rolls as an appetizer? Theyou can find here!
