Oven-Baked Pecorino Zucchini Chips

Table of Contents

These oven-baked zucchini chips with a delicious twist of pecorino cheese make for a healthy crispy snack that’s perfect for those craving a savory crunchy treat. With minimal ingredients and an easy prep process this recipe allows you to enjoy the flavors of zucchini and the richness of pecorino in every bite.

Total Time:

Preparation: 10-15 minutes

Cooking: 20-25 minutes

Ingredients:

2 medium zucchinis

1/2 cup pecorino Romano cheese

finely grated

1/4 cup breadcrumbs (preferably panko for extra crispiness)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh herbs (optional for garnish)

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure the chips don’t stick and for easy cleanup.

Prepare the Zucchini: Wash and dry the zucchinis thoroughly. Slice them into thin rounds about 1/8-inch thick. You can also cut them into strips if you prefer.

Make the Coating: In a shallow bowl combine the finely grated pecorino breadcrumbs garlic powder oregano salt and pepper. Stir to mix.

Coat the Zucchini Slices: Brush each zucchini slice lightly with olive oil on both sides. Then dip each slice into the breadcrumb mixture pressing down gently to coat the zucchini evenly. Place the coated slices in a single layer on the prepared baking sheet.

Bake: Bake for about 20-25 minutes flipping the zucchini chips halfway through. They should be golden and crispy. Keep an eye on them towards the end to avoid burning.

Tips for the Perfect Zucchini Chips:

Thin Slices Are Key: Slice the zucchini as thinly as possible. The thinner the slices the crispier the chips will get.

Use Panko for Extra Crispiness: If you have panko breadcrumbs they give a much crispier result than regular breadcrumbs.

Don’t Overcrowd the Baking Sheet: Lay the zucchini slices out in a single layer without overcrowding. Overlapping chips will lead to soggy spots.

Adjust the Seasoning: Feel free to experiment with different herbs or spices. Smoked paprika or crushed red pepper flakes can add an extra kick to the flavor.

Storage: Store leftovers in an airtight container for up to 2-3 days though they are best enjoyed fresh and crispy!

In conclusion oven-baked Pecorino zucchini chips are a delicious and healthy snack or side dish that’s simple to prepare. The combination of crispy zucchini and the sharp savory flavor of Pecorino cheese creates a satisfying treat. By baking the chips at a moderate temperature you achieve the perfect crispiness without the added oil and mess of frying. They’re a great way to enjoy a low-carb alternative to traditional chips while also incorporating the nutritional benefits of zucchini. Serve them on their own or pair them with your favorite dipping sauce for an extra burst of flavor.

Approximate Nutritional Breakdown per Serving (1/4 of the recipe):

Calories: 120-150 kcal

Protein: 5-7g

Fat: 9-11g

Saturated fat: 3-4g

Carbohydrates: 7-9g

Fiber: 2-3g

Sugars: 4-5g

Sodium: 250-350mg (depending on how much salt you add)

These oven-baked pecorino zucchini chips are a healthy satisfying snack that’s perfect for any time of the day. Whether you enjoy them on their own or paired with a dipping sauce they’re bound to be a hit!