Crispy Baked Zucchini Chips

The zucchini keeps producing and I keep looking for new recipes. This one is definitely a keeper. We served the chips with Comeback Sauce for dipping.

Crispy Baked Zucchini Chips   2 or 3 servings

1 medium zucchini 

1 cup panko breadcrumbs

½ cup Parmesan cheese

2 tablespoons+ olive oil

1 egg

2 tablespoons water

½ cup all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon kosher salt

1. Pre-heat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
2. Cut zucccut into thin (about ¼”) slices; 1 medium zucchini should yield about 30 to 50 slices depending on size.
   
3. In a shallow pan, combine breadcrumbs and Parmesan; add enough oil to lightly coat mixture (the oil is needed so the panko will brown).
   
4. In a 2nd shallow pan, whisk the egg and water.
   
5. In a 3^rd shallow pan, combine the flour paprika, garlic powder, salt and pepper.
6. Set up the 3-dip station in the following order: flour, egg, panko.
   
7. Dip each zucchini slice in the flour mixture, then egg mixture, then panko mixture.
8. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated.
   
9. Bake for 20 minutes. Note - check underside about halfway way through and flip if not browning; ours browned just fine without the flipping.
   
10. Serve with Comeback Sauce or your favorite dipping sauce.

Recipe without photos . . .

Crispy Baked Zucchini Chips   2 or 3 servings

1 medium zucchini cut into thin (about ¼”) slices (about 30 to 50 depending on the size)

1 cup panko breadcrumbs

½ cup Parmesan cheese 

2 tablespoons+ olive oil

1 egg

2 tablespoons water

½ cup all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon kosher salt

1. Pre-heat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
2. Cut zucccut into thin (about ¼”) slices; 1 medium zucchini should yield about 30 to 50 slices depending on size.
3. In a shallow pan, combine breadcrumbs and Parmesan; add enough oil to lightly coat mixture (the oil is needed so the panko will brown).
4. In a 2nd shallow pan, whisk the egg and water.
5. In a 3^rd shallow pan, combine the flour paprika, garlic powder, salt and pepper.
6. Set up the 3-dip station in the following order: flour, egg, panko.
7. Dip each zucchini slice in the flour mixture, then egg mixture, then panko mixture.
8. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated.
9. Bake for 20 minutes. Note - check underside about halfway way through and flip if not browning; ours browned just fine without the flipping.
10. Serve with Comeback Sauce or your favorite dipping sauce.