Crispy Jalapeño Zucchini Chips

In a world increasingly focused on health and wellness, the concept of healthy snacking has gained significant traction. Traditional snacks, often laden with unhealthy fats and empty calories, are being replaced by more nutritious alternatives. Among these, vegetable-based snacks have risen to prominence, offering a delightful combination of taste, texture, and health benefits. One such snack that perfectly embodies this trend is Crunchy Jalapeño Zucchini Chips. These chips not only satisfy the craving for something crunchy but also pack a punch of flavor, making them an exciting alternative to conventional potato chips.

Discover the delightful world of healthy snacking with Crunchy Jalapeño Zucchini Chips! These flavorful chips combine the nutritious goodness of zucchini with the bold heat of jalapeños, making them a perfect guilt-free alternative to traditional chips. With a satisfying crunch from panko breadcrumbs and a customizable spice level, they're sure to please everyone. Enjoy them solo or pair with your favorite dips for a delicious treat at any gathering. Try this easy recipe for a snack that's both healthy and delicious!

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Ingredients

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon salt

1 large egg

1 tablespoon milk

2-3 fresh jalapeños, finely chopped (or to taste)

Olive oil spray

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare the Zucchini: Wash and trim the ends of the zucchinis. Using a mandoline or sharp knife, slice them into about 1/4 inch thick rounds. Pat them dry with paper towels to remove excess moisture.

Make the Coating: In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt. Stir until well mixed.

Prepare the Egg Wash: In another bowl, whisk together the egg and milk until smooth.

Coat the Zucchini Slices: Dip each zucchini slice into the egg wash, allowing excess to drip off. Then press it into the breadcrumb mixture, ensuring it's evenly coated. Place the coated slices on the prepared baking sheet.

Add Jalapeños: Sprinkle the finely chopped jalapeños over the coated zucchini slices for an added kick.

Bake the Chips: Lightly spray the tops of the zucchini chips with olive oil to help them crisp up. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, turning them halfway through for even cooking.

Cool and Serve: Once done, remove from the oven and let them cool for a few minutes. Enjoy your crispy jalapeño zucchini chips warm as a snack or appetizer!

Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings