# Components:
→ Main Ingredients
01 - 2 medium zucchinis, sliced into 3 mm thick rounds
02 - 1 cup freshly grated Parmesan cheese
03 - 1 cup panko breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
06 - 2 large eggs
07 - Nonstick cooking spray
# Method:
01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper and lightly coat with nonstick cooking spray.
02 - Wash zucchinis thoroughly and slice into uniform 1/8-inch rounds for even crispness.
03 - Combine Parmesan, panko, garlic powder, and black pepper in a shallow bowl. Blend with a fork to ensure an even distribution.
04 - Lightly beat eggs in a separate bowl to create a cohesive egg wash.
05 - Dip each zucchini round into the egg wash, allow excess to drip off, then press into the Parmesan-panko mixture until well coated.
06 - Place coated slices in a single layer on the prepared baking tray, ensuring no overlap for maximum crispiness.
07 - Bake for 23–25 minutes until golden brown and crisp, rotating the tray once halfway through for even browning.
08 - Allow chips to cool on the tray for 2 minutes before transferring to a serving platter. Best served warm as a snack or appetizer.
