Follow these step-by-step instructions to create perfectly crispy and delicious baked zucchini parmesan chips every time. Don’t be intimidated; this recipe is surprisingly easy and straightforward!

Step 1: Preheat Your Oven and Prepare Baking Sheets

• Start by preheating your oven to 400°F (200°C). This high temperature is essential for achieving that desirable crispiness in the chips.
• Line two large baking sheets with parchment paper. Parchment paper is crucial as it prevents the zucchini chips from sticking to the baking sheet, making them easier to remove and ensuring they crisp up evenly. It also makes cleanup a breeze! If you don’t have parchment paper, you can lightly grease the baking sheets, but parchment is highly recommended.

Step 2: Prepare the Zucchini

• Wash the zucchini thoroughly under cool running water. Pat them completely dry with paper towels. Excess moisture is the enemy of crispy chips, so this step is crucial.
• Trim off the ends of the zucchini.
• Slice the zucchini into thin rounds, about ¼ inch thick. Consistency in thickness is important for even cooking. Thicker slices will take longer to cook and may not get as crispy, while thinner slices might burn easily. Aim for that sweet spot of ¼ inch thickness. You can use a sharp knife, a mandoline slicer (for extra precision and speed, but be careful!), or a food processor with a slicing attachment if you have one.

Step 3: Remove Excess Moisture from the Zucchini (Crucial for Crispiness!)

• This step is absolutely vital for achieving crispy zucchini chips. Zucchini has a high water content, and if you don’t remove some of it, your chips will be soggy instead of crispy.
• There are a couple of effective methods to remove excess moisture:
  • Method 1: Salting and Draining: Place the zucchini slices in a single layer on a clean kitchen towel or paper towels. Sprinkle them generously with salt. The salt will draw out the moisture from the zucchini. Let them sit for about 15-20 minutes. You will notice moisture beads forming on the surface. After 15-20 minutes, gently pat the zucchini slices dry with paper towels to remove the salt and the drawn-out moisture.
  • Method 2: Pressing: Place the zucchini slices in a single layer between layers of paper towels or clean kitchen towels. Place a heavy object on top, such as a cutting board or a plate weighted down with cans or books. Press gently for about 15-20 minutes to squeeze out excess moisture.

Step 4: Prepare the Parmesan Coating Mixture

• In a medium-sized bowl, combine the grated parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
• Mix all the ingredients thoroughly with a fork or whisk until well combined. This ensures that the spices are evenly distributed throughout the parmesan and breadcrumb mixture, resulting in flavorful chips.

Step 5: Coat the Zucchini Slices

• Drizzle the olive oil into a separate shallow bowl.
• Take a zucchini slice and dip it into the olive oil, coating both sides lightly. The olive oil helps the parmesan mixture adhere to the zucchini and also contributes to the crispiness.
• Immediately transfer the oiled zucchini slice to the bowl with the parmesan mixture. Press the zucchini slice into the parmesan mixture, ensuring it is evenly coated on both sides. Use your fingers to gently press the mixture onto the zucchini, making sure it sticks well.
• Place the coated zucchini slice onto the prepared baking sheet.
• Repeat this process with all the remaining zucchini slices, arranging them in a single layer on the baking sheets. Make sure the chips are not overcrowded on the baking sheet. Overcrowding will prevent them from crisping up properly as they will steam instead of bake. If necessary, use two baking sheets to ensure they are in a single layer.

Step 6: Bake the Zucchini Parmesan Chips

• Place the baking sheets in the preheated oven.
• Bake for 15-20 minutes, or until the zucchini chips are golden brown and crispy, and the parmesan cheese is melted and slightly golden. The baking time may vary slightly depending on your oven and the thickness of your zucchini slices.
• Keep a close eye on the chips during the last few minutes of baking to prevent them from burning. If you notice them browning too quickly, you can lower the oven temperature slightly or move the baking sheets to a lower rack in the oven.

Step 7: Broil for Extra Crispness (Optional but Recommended)

• For extra crispy and golden-brown chips, you can broil them for the last 1-2 minutes of baking. Turn the oven to broil (high setting).
• Broil for just 1-2 minutes, watching them very closely as they can burn quickly under the broiler. The goal is to get them a bit more browned and crispy on top.
• Once they reach your desired level of crispiness, remove the baking sheets from the oven immediately.

Step 8: Cool and Serve

• Let the baked zucchini parmesan chips cool on the baking sheets for a few minutes before serving. They will crisp up even more as they cool.
• Carefully remove the chips from the baking sheets and arrange them on a serving platter.
• Serve immediately while they are still warm and crispy. They are best enjoyed fresh out of the oven.