This easy baked zucchini chips are so good. They are perfect for children and adults. We love to serve them as snacks, snacks or more foods.

A few years ago, we fell in love with zucchini chips in one of our favorite restaurants, but we were fried, and we wanted a healthier version. So we created this baking zucchini chips.

I love how simple they are to make them, and because we bake them are healthier. For more easily Represents the recipessee our Zucchini noodle saladTo be in style Sauté zucchiniand zucchini breadA number

The main components

• Zucchini. For this recipe I am looking for a medium, strong zucchini. The yellow summer pdder is also excellent.
• Olive oil. Instead of immersing like eggs like other recipes, I dip in my zucchini with olive oil, which helps to bread and parmesan coating wood and brown.
• Breadcrumbs: You can use homemade breadfish, panko breadcrumbs or plain bakers. I love Panko because it makes the cover light and fragile. You can also use cutting porridge as Chex or leave in the bakery for gluten free zucchini chips. You will lose some of the cover of cover, but the chips will still taste perfectly.
• Parmesan. I love how parmesan melts and brown in the oven. Although you can use other cheeses. Try a sharp chedar or gruyere.
• Spices and basil. To make the UCkin taste incredible, I spice it with salt, garlic powder and fresh basil. The other fresh herbs, like dill or mint, are also great.

How to make zucchini chips

To make the chips of UCkin to make the zucchini piece about 1/4 inch thick and throw them well with olive oil. Click rounds in the mixture of bakers, parmesan, spices and basil mixture and place them on a baking sheet.

In a hot oven, 30 minutes later, zucchini chips became tender, and the cover becomes fragile. So easy and so good.