Baked Zucchini Ranch Parmesan Chips
- Baked Zucchini Ranch Parmesan Chips
- Recipe
- Ingredients
- Instructions
Perfectly crisp-tender zucchini chips baked from start to finish – guilt-free, healthy and just so stinking good!
I wasn’t the biggest veggie eater as a kid. I was actually all about the meat. I’m Korean so Korean BBQ was pretty much a staple in our home.
But hey, if all vegetables had freshly grated Parmesan and Ranch Seasoning, I would have been the best teenage veggie eater in the whole world.
Because this – these crisp zucchini coins – have been my breakfast, lunch and dinner for the last 3 days. And probably for the next 3 days. And the next. And the next.
You get it.
I mean, maybe I’ll sneak in a donut here or there but that’s called dessert.
And that’s besides the point.
These chips on the other hand are completely addicting. They’re perfectly crisp on the outside yet they just melt in your mouth with every bite.
And the extra Parmesan garnish just puts it over the top.
Plus, you know that these are completely baked so you can enjoy these 100% guilt-free.
Remember – it’s veggie-loading – you just can’t lose here.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine flour, Parmesan, Ranch Seasoning and cayenne pepper; season with salt and pepper, to taste. Set aside.
3. Working in batches, dip zucchini rounds into eggs, then dredge in flour mixture, pressing to coat.
4. Place zucchini in a single layer onto the prepared baking sheet.
5. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
6. Serve immediately, garnished with parsley, if desired.
