Crispy Lemon Parmesan Zucchini Chips

Ingredients

Zucchini

2 medium-sized, sliced into thin rounds (about 1/4-inch thick)

Olive oil

3 tablespoons

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Lemon zest

1 tablespoon

Breadcrumbs

1 cup (preferably whole wheat or panko for extra crunch)

Parmesan cheese

1/2 cup, grated

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice the zucchini into thin rounds, about 1/4-inch thick. Make sure to keep them uniform for even cooking.
3. In a shallow dish, combine the grated Parmesan, breadcrumbs, lemon zest, salt, and pepper. Mix well to ensure the flavors are evenly distributed.
4. Dip each zucchini round into the olive oil, ensuring it is fully coated. Then, press it into the breadcrumb mixture, making sure it adheres well to create a crispy coating.
5. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet, ensuring they do not overlap.
6. Bake for 10 minutes, then carefully flip each chip using tongs and bake for another 10 minutes, or until the chips are golden brown and crispy.
7. Let the zucchini chips cool slightly on the baking sheet before serving. They are best enjoyed immediately for maximum crispiness.