Gluten Free Zucchini Parmesan Chips
Crispy, cheesy, and genuinely snackable, these baked zucchini rounds are the kind of appetizer that disappears before you even sit down. The coating is a savory blend of gluten free panko, finely grated Parmesan, garlic powder, smoked paprika, and oregano — so every bite delivers serious flavor without a trace of wheat. Baking them on a wire rack is the real trick here, letting hot air circulate underneath so the coating crisps up on all sides instead of going soggy on the bottom. One of the trickiest parts of avoiding gluten in breaded recipes is finding a coating that actually holds and crunches — gluten free panko combined with Parmesan does exactly that. A quick rest on the rack after baking lets them firm up perfectly, which makes all the difference in texture. Serve them with marinara for dipping and this simple side easily becomes the star of the table. Makes four servings, so it's just right for a casual get-together or a weeknight snack spread.
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Learn more →Ingredients
4 servings
- 2 medium zucchini (about 1 lb total)
- ½ cup gluten free panko breadcrumbs
- ½ cup finely grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 2 large eggs
- olive oil cooking spray
For serving
- marinara sauce, for dipping (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and coat the rack with olive oil cooking spray.
- 2
In a shallow bowl, combine the gluten free panko, Parmesan, garlic powder, oregano, smoked paprika, black pepper, and salt. Stir until evenly mixed. In a second shallow bowl, add the lightly beaten eggs.
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