Parmesan Zucchini Chips
Crispy yet tender with the right amount of crunch, these Parmesan Zucchini Chips are an easy and versatile vegetable side dish.
Servings: 6
Calories: 260kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 1½ lbs fresh zucchini about 3 zucchini; cut into ¼" slices
- ¼ cup extra virgin olive oil
- 1½ cups panko bread crumbs
- 1½ cups Parmesan cheese grated
- 1½ tsp oregano dried
- 1½ tsp granulated garlic
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 450°F.
- Slice the zucchini and set aside.
- In a medium mixing bowl mix the olive oil, salt and pepper together
- In a separate bowl combine the panko, Parmesan cheese, oregano, and garlic powder.
- Blot the zucchini dry with a towel or paper towels to absorb any released water. Add to a large bowl or zip seal bag. Add the seasoned oil, coat well.
- Dip slices of squash in cheese mixture and coat on both sides, pressing to coat to stick.
- Spray the skillet with cooking spray and place the squash in the skillet.
- Bake for 10 minutes.
- Remove from oven; gently flip the slices over, lightly spray with cooking oil and bake for an additional 8-10 minutes, or until chips are golden brown.
- Serve with your favorite dipping sauce or as is; enjoy.
Notes
We love serving these with homemade ranch dressing or pizza sauce.
Nutrition
Calories: 260kcal | Carbohydrates: 16g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 714mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 20mg | Calcium: 351mg | Iron: 2mg
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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