Baked Zucchini Chips

In a shallow dish stir the Parmesan bread crumbs basil garlic powder salt and pepper together.

Baked zucchini chips. In a large bowl add zucchini combine the oil salt pepper cumin. They need to be stored in an airtight container or even a plastic sealable bag for you to maintain their flavor and texture. Of course if you leave a bag of chips out on the counter exposed to the elements and contaminants in the air they are going to become stale and lose their taste.

Baked Zucchini Chips Recipe. Bake the zucchini chips for 20 to 30 minutes turning them over halfway through until they are golden brown and crispy. Thinly slice the zucchini with a knife or mandolin.

Working in batches dredge zucchini rounds in flour dip into the milk mixture then dredge in crushed potato chips pressing to coat. How to make baked zucchini chips. Coat with nonstick spray.

Bake until browned and the coating is crisp 25 to 30 minutes. You want your zucchini chips. At the ten minute mark flip the chips so that they brown evenly on both sides.

Place in a single layer on baking sheet and bake in oven for 45 minutes. Small to medium zucchini make the best chips because they have less seeds and less water content. When baking your zucchini chips.

Preheat the oven to 425 F. Scoop about 1 teaspoon of the mixture onto the zucchini slices. In a medium bowl combine milk and egg.