Recipe Box, Golden Zucchini Chips
I recently had Zucca Chips at North Italia,
an upscale Italian restaurant chain,
and let me warn you, they are addicting!
I wanted to see if I could recreate them
I found many recipe versions on Pinterest,
some fried and some baked…
The fried versions sounded pretty labor intensive
so I opted for a healthier, simpler baked version
First slice zucchini,
you want thin slices, but thick enough not to be too flimsy,
about 1/8″
Place the slices on a parchment paper lined baking sheet
Season with garlic salt and pepper
I used Trader Joe’s Garlic Salt
with sea salt, roasted garlic, onion, and parsley
Then top the slices with a generous spoon of Parmesan cheese
Bake at 425 degrees for 10-15 minutes until golden
Serve them up and enjoy!
This recipe is adapted from Five Heart Home
Golden Zucchini Chips
Equipment
- parchment paper
Ingredients
- 1 medium zucchini
- garlic salt I used Trader Joe's Garlic Salt with sea salt, roasted garlic, onion and parsley
- 1/4-1/2 cup finely grated Parmesan
Instructions
- Wash zucchini and dry. Cut into 1/8th inch slices
- Lay zucchini chips out on a parchment paper lined baking sheet, placing the slices close together
- Season with garlic salt and top with a generous spoon of Parmesan cheese
- Bake at 425 degrees for 10 minutes and check. Remove zucchini from oven when the cheese is golden, 12-15 minutes
- Serve immediately. Makes about 50 chips.
Notes
Enjoy!
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A delicious way to enjoy summer’s most prolific veggie, thanks Jenna!
They make a tasty snack!
I always order Eggplant Chips at our local Greek Restaurant but have never attempted to recreate them. I am very tempted by the simplicity of your zucchini recipe.
These are easy and a nice change from chips or crackers…eggplant chips sound good too!
What a great way to enjoy abundant zucchini. Looks easy to make and delicious. I need to try these. Happy Thursday!
I hope you do, I love these!
Easy peasy and so tasty! A wonderful way to enjoy this beautiful summer veggie.
Thanks Angie, simple and delicious 🙂
Those look pretty tasty and easy, too. And perfect for zucchini season!
Thanks Jeanie, these would be good for your corkers!
Looks so yummy Jenna, Now that I am starting to do things… including cooking and baking… this seems so easy and I love zucchini. Thank you for the recipe. Have a great day my friend.
Kari
Thanks Kari, these are easy and healthy too!
Great idea Jenna! They look really tasty.
Yes, quite yummy!
I’ve been waiting for this recipe Jenna! These were so delicious at North I can’t wait to try them. I just need to add zucchini to my farmer’s market shopping list. Thanks for doing this………
Thanks Emily! The zucca chips at North are fried, but all the fried versions I found required dipping each slice into egg and then a batter and I thought that was entirely too much trouble. This baked version is so easy, and less mess. I loved them and they’re delicious reheated too!
I am all for shortcuts, especially when baked rather than fried. This is a great easy recipe!
What a delish way to enjoy zucchini!
Thanks for the recipe!
Thanks Veronica, a tasty little nosh!
This looks like a great snack to enjoy while watching baseball! 😀 Thanks, Jenna!
For sure, and pretty guilt free!
Jenna, I have lots of extra zucchini right now. My family loves it fried, but it is such a mess to make it that way. Thanks for sharing this recipe. I’m definitely going to try it. I saw the painting you did of Pam’s hydrangeas on her post today. It is gorgeous! You have such a gift. Happy Thursday!
Thanks so much Shannon, I really wanted to fry it, but it seemed like so much trouble I went the easy route…I am making more this weekend for apps. Pam’s photos always inspire paintings, her garden is so beautiful! Have a great weekend!
Simple enough and another way to use zucchini!
Thank you Jenna!
Enjoy your weekend!
Thanks Nancy, simple, easy and delicious!
I’m going to have to try zucchini chips again. I like them but haven’t had much luck making them so maybe your instructions will help.
Season well and load them with Parm and I think you’ll love them!
These look amazing! I love zucchini anyway, but turning them into a delicious Parmesan-topped chips sounds like something I definitely need to do. I am with you when it comes to baking over frying. I just don’t want to deal with the mess.
These are really good and reheat well. I am making a big batch for family tonight, thanks Pattie!
Oh my gosh! I do this exact dish but in a frying pan with a bit of butter and olive oil and if I have yellow squash I cut them up to and cook them al dante and then put a handful of parmesan cheese over all and lower the heat to almost off and put the cover on so the cheese melts and it is WONDERFUI ! I will have to try your baked version! YUM! And YUM! 😋 ( great minds think alike, hehe) 😉
The baked version is really easy, I’m going to make a big batch tonight to go with BBQ ribs, corn and garlic bread 🙂 Your version sounds great too, thanks Cyndi!
Parmesan topped chips, now that is my husband’s idea of eating his vegetables. 😊 They certainly do look great.
thanks Karen, they really are good, we had them twice last week!