Baked Zucchini Chips
- Baked Zucchini Chips
- Recipe
- Ingredients
- Instructions
Disclosure: This post is sponsored by Kettle Brand. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise!
Crispy baked zucchini chips?
Um, yes, please!
No one is about that soggy-chip life. Or that deep-fried life.
So we have the perfect balance here.
We have the crispiest zucchini chips that are actually completely baked!
The secret?
We’re using Kettle Brand® Himalayan Salt Potato Chips! Chips that are cooked 100% in avocado oil and perfectly seasoned with Himalayan salt.
So serve as a side or appetizer or even dinner.
We have it as all of the above.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Season zucchini with garlic powder, salt and pepper, to taste.
3. In a medium bowl, combine milk and egg; set aside.
4. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray.
5. Place into oven and bake golden brown and crisp, about 22-26 minutes.
6. Serve immediately, garnished with parsley, if desired.
