Baked Zucchini Chips Recipes

Steps:

• Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese.
• Place the egg whites in a separate bowl.
• Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
• Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

Steps:

• Heat the oven to 350 degrees F.
• Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
• To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Steps:

• Preheat oven at 450 degrees F (230 degrees Celsius).
• Wash zucchini and cut in 1/4 of an inch (about 1/2 cm) slices.
• Place zucchini in a large bowl and add the olive oil. Mix well so that all the slices are covered with the olive oil.
• In another bowl mix the breadcrumbs, parmesan, mint, parsley, dill, salt and pepper.
• Cover a large pan with aluminum foil and brush with a bit of olive oil (I dab a napkin with some olive oil and spread it on the pan).
• Dip each zucchini slice in the breadcrumb mixture, pressing so that the bread crumbs stick and place on the pan in 1 layer.
• Bake for about 30 minutes.
• Serve right away accompanied by some Greek yogurt or tzatziki to get the "Greek Taverna" effect.

Steps:

• Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
• Put flour in a shallow bowl, then fill another bowl halfway with cold water.
• Cut zucchini into paper-thin rounds with slicer, then separate slices.
• Put 12 slices in 1 sieve and dip into water, shaking off excess.
• Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
• Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes.
• Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
• Coat and fry remaining slices in same manner.
• Serve warm.
• Note: • Chips can be made 2 hours ahead and kept at room temperature.
• Reheat in a 350°F oven 8 to 10 minutes.

Steps:

• Cut zucchini into 1/4 inch thick slices; set aside.
• Combine egg substitute and Italian dressing in a small bowl, stir well.
• Combine bread crumbs,
• Parmesan cheese and pepper in a small bowl; stir well.
• Dip zucchini in egg mixture, dredge in bread crumb mixture.
• Place zucchini on a baking sheet coated with cooking spray.
• Bake at 475 degrees for 5 minutes, turn and bake an additional 5 minutes or until golden.
• Serve immediately.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
• Bake in the preheated oven until completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

Steps:

• Preheat oven to 450°.
• Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.
• Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.
• Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.
• Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.

Steps:

• Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
• In a small bowl, whisk eggs together.
• Preheat oven to 450ºF (230ºC).
• In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
• Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
• Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
• In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
• Serve with dipping sauce.
• Enjoy!

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
• Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.