Ingredients:

  • 2 medium zucchini (about 450g / 1 lb), ends trimmed
  • 1 large egg
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Slice zucchini thinly (1/8 inch/3mm thick) using a mandoline or knife.
  2. In a large bowl, whisk together the egg, Parmesan cheese, breadcrumbs, olive oil, garlic powder, oregano, salt, and pepper.
  3. Dip each zucchini slice into the Parmesan mixture, ensuring it's well-coated on both sides.
  4. Place the coated zucchini slices in a single layer on a baking sheet lined with parchment paper (or in an air fryer basket). Avoid overcrowding.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking. OR Air fry at 350°F (175°C) for 12-15 minutes, or until golden brown and crispy. Check frequently to prevent burning.
  6. Let the Parmesan Zucchini Chips cool slightly on a wire rack before serving. This helps them crisp up further.