Oven Baked Zucchini Chips Recipe Sip Bite Go

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

OVEN BAKED ZUCCHINI CHIPS RECIPE (SIP BITE GO)

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper.
• Use a mandolin to thinly slice the zucchini into discs. (It's okay to use a knife, just make consistently thin slices). Hold the zucchini vertically (straight down) to make circular discs. Hold the zucchini at an angle to make elongated diagonal cuts. Or hold the zucchini horizontally to make long zucchini chips. As you cut the zucchini, transfer the slices to paper towel to absorb the moisture. Once done, layer another piece of paper towel on top of the zucchini and gently press down to dry the zucchini slices as much as possible.
• Transfer the zucchini slices to a bowl and coat them with olive oil. Arrange zucchini on parchment paper lined baking sheets, making sure they do not overlap. Mix together salt, pepper and paprika, and sprinkle the spice mixture over the zucchini slices.
• Bake the zucchini chips at 350 degrees for 10 minutes. Flip them and bake for another 10 minutes. The time to complete the zucchini chips may vary depending on your oven. If they aren't done after being flipped once, let them continue to cook, flipping them every 5 minutes until each side is crisp and lightly browned. Chips along the edge of the baking sheet may crisp earlier than those in the center. Remove chips as they finish.
• Once the baked zucchini chips are done, transfer them to a paper towel lined plate to absorb any extra oil. Zucchini chips can be stored in an air-tight container for 3 days.

HEALTHY OVEN BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 425 degrees.
• Grease the top of a wire cooling rack with the coconut oil and place on a regular baking sheet.
• Combine the first 4 ingredients in a medium bowl stirring with a whisk.
• Add almond milk to a small bowl.
• Dip zucchini slices in milk and then dredge the slice in the breadcrumb parmesan mixture to lightly coat both sides.
• Place coated slices on the wire rack.
• Repeat with each slice until all are coated and evenly dispersed on the wire rack.
• Bake for 30 minutes or until browned and crisped, watch closely to make sure the chips don't burn!
• Enjoy immediately and dip in a healthy ranch or marinara sauce if preferred!