One Pan Crispy Baked Zucchini Chips

Stack of Easy Oven Baked Zucchini Chips on Baking Tray

One Pan Crispy Baked Zucchini Chips

Quick, easy, crispy zucchini chips recipe (courgette chips), homemade with simple ingredients in one pan in 30 minutes. Covered in breadcrumb topping, parmesan cheese and Italian seasoning.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Keyword: zucchini crisps

Servings: People

Calories: 251kcal

Author: Abeer Rizvi

Ingredients

Flour Mixture

½ cup All-purpose flour
¼ teaspoon Garlic powder
¼ teaspoon Salt
¼ teaspoon Pepper

Egg Mixture

2 Eggs Large

Breadcrumb Mixture

1 cup Breadcrumbs
⅓ cup Parmesan cheese Freshly grated
1 tablespoon Italian seasoning
1 teaspoon Garlic powder
Salt To taste
Pepper To taste

Zucchini

2 Zucchinis Medium size, Washed, Patted dry, Cut into thin quarter inch circles

Instructions

Preheat a dark baking tray (without foil or parchment paper) that's been sprayed generously with oil at 400 degrees F.
In a Ziploc bag, add all the "Flour Mixture" ingredients and mix until combined.
In a second Ziploc bag, add eggs and whisk until combined.
In a third Ziploc bag, add all the "Breadcrumb Mixture" ingredients and mix until combined.
Coat the zucchini circles one by one in the flour mixture, then egg mixture, and then thickly coat them in the breadcrumb mixture. This should be done individually for each zucchini slice. Don't just dump them in the Ziploc bags!
Place these coated zucchinis on the heated baking tray. It will start sizzling right away, which helps to make them crispy.
Spray tops with oil.
Bake at 400 degrees F for about 20 minutes. Broil in the final 5 minutes to make the tops golden brown and crispy too.

Notes

Read all my tips above.
Tastes best and crispy when served immediately but leftovers can be stored in a sealed container in the fridge for 1-2 days and reheated in the oven or air fryer.

Nutrition