- Zucchini 2 medium (about 1 pound in weight)
- Olive oil 1 1/2 tablespoons
- Parmesan cheese 1-ounce grated * (about 1/3 cup)
- panko or plain breadcrumbs 1/3 cup
- Fresh basil leaves 1/4 cup packed *, finely chopped
- Garlic powder 1/4 teaspoon
- Pinch salt and ground black pepper
Zucchini (courgette in the UK) is a very versatile and inexpensive veggie, and they are perfect for making these healthy, baked alternatives to fried potato chips.
Parmesan and breadcrumbs add a tangy crunch, and fresh basil pairs perfectly with these moreish chips. They make a great side dish, or as a snack when served with a dip. This recipe is easy to make, so even beginner cooks can rustle up these tasty chips in no time.
Heat the oven to 425F/200C fan/gas mark 7. Line a baking sheet with parchment paper.
Slice the zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.
In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together.
Place each zucchini round into the Parmesan mixture and press the coating onto both sides so that it sticks.
Arrange the zucchini rounds in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, around 25 to 30 minutes.
* You can swap the cheese to sharp cheddar or another hard cheese if you prefer.
* Dill or other fresh herbs also work well with these chips if you’re not keen on basil.