There’s something incredibly satisfying about turning simple, everyday vegetables into a delightful snack that not only pleases the palate but also earns a nod of approval from nutritionists. Zucchini chips with Parmesan and herbs are just such a snack. When I first made these chips, I was skeptical about how the family would respond. Would they choose these over the perennial favorite, potato chips? To my delight, the answer was a resounding yes. The crispy texture combined with the savory flavor of Parmesan and the aromatic punch from the herbs made these chips disappear in no time. Not only did my family enjoy them, but they also appreciated the healthier twist on their usual snack routine.
Ingredients
Creating zucchini chips requires just a few ingredients, making it a straightforward recipe that doesn’t require a trip to a specialty store. Here’s what you’ll need:
- 2 medium zucchinis, thinly sliced
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper. This initial step sets the stage for achieving that perfect crunchy texture. Start by slicing the zucchinis as thinly as possible; a mandoline slicer works wonders here. The thinner the slices, the crispier the chips.
Next, toss the zucchini slices in a bowl with olive oil, ensuring each piece is evenly coated. This step is crucial for achieving that irresistible crunch. After the olive oil, add the Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. Toss everything together until the zucchini slices are well coated with the cheese and herb mixture.
Arrange the slices in a single layer on the prepared baking sheet. It’s essential to avoid overlapping the slices, as this can prevent them from crisping up properly. Bake in the preheated oven for about 1.5 to 2 hours, flipping them halfway through. The low and slow bake time allows the moisture to evaporate, leaving you with perfectly crispy chips.
Once they’re golden brown and crisp, remove the chips from the oven and let them cool for a few minutes before serving. Enjoy these zucchini chips as a standalone snack or as a side dish to your favorite meal.
Nutrition Facts
These zucchini chips with Parmesan and herbs are not only delicious but also a healthier snack option. The entire recipe yields about 4 servings, with approximately 75 calories per serving. This makes them a guilt-free indulgence that’s rich in flavor but light on the waistline.
Preparation Time
The preparation time for these zucchini chips is minimal, allowing you to enjoy a quick and easy snack. From start to finish, you’ll spend about 15 minutes prepping the ingredients and arranging them on the baking sheet. The baking process takes the longest, with about 1.5 to 2 hours needed to achieve that perfect crispiness. However, the low-temperature bake is largely hands-off, giving you plenty of time to relax or prepare other dishes.
How to Serve
- As a standalone snack: These chips are perfect on their own, providing a satisfying crunch with each bite.
- With a dip: Pair them with a creamy garlic or herb dip for an extra burst of flavor.
- As a side dish: Serve alongside grilled chicken or fish for a balanced meal.
- In a salad: Add these chips to your favorite salad for an unexpected crispy topping.
- On a cheese board: Include them as part of a cheese board for a unique and tasty addition.
Additional Tips
- Use a mandoline slicer: For the best results, slice the zucchini as thinly as possible. A mandoline slicer ensures uniform slices that crisp up evenly.
- Don’t overcrowd the baking sheet: Arrange the zucchini slices in a single layer to prevent them from steaming instead of baking.
- Experiment with herbs: Feel free to substitute or add other herbs like thyme or rosemary for a different flavor profile.
- Store properly: If you have leftovers, store the chips in an airtight container to maintain their crispiness.
- Watch the baking time: Since oven temperatures can vary, keep an eye on the chips during the last 30 minutes of baking to avoid burning.
FAQ
Q: Can I use other types of cheese?
A: Absolutely! While Parmesan adds a delightful savory note, you can experiment with other hard cheeses like Asiago or Pecorino Romano for different flavors.
Q: How can I prevent my zucchini chips from becoming soggy?
A: Ensuring the zucchini slices are as thin as possible and not overcrowding the baking sheet are key steps. Additionally, baking them at a low temperature helps to remove moisture slowly.
Q: Can I make these chips in an air fryer?
A: Yes, you can make zucchini chips in an air fryer. Adjust the temperature to about 350°F (175°C) and cook them for 10-15 minutes, flipping halfway through.
Q: What can I do if my chips are too salty?
A: If your chips end up too salty, consider reducing the amount of salt used next time. Pairing them with a dip can also help balance the saltiness.
Q: Can I use fresh herbs instead of dried?
A: Certainly! Fresh herbs can add a vibrant flavor. Just remember to use about three times the amount you would for dried herbs, as fresh herbs are less concentrated.