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In today’s health-conscious world, the demand for nutritious snacks is at an all-time high. As people seek alternatives to conventional chips loaded with preservatives and unhealthy fats, creative recipes that combine delicious flavors with health benefits have surged in popularity. One standout option among these is Crispy Jalapeño Zucchini Chips. These chips not only satisfy your crunch cravings but also provide a guilt-free snacking experience that aligns with various dietary preferences.

Crispy Jalapeño Zucchini Chips

Discover the perfect blend of crunch and flavor with Crispy Jalapeño Zucchini Chips! This healthy snack is not only a guilt-free alternative to traditional chips but is also packed with nutrition. Made from fresh zucchini and zesty jalapeños, these chips are gluten-free and vegetarian-friendly. Easy to prepare, they offer a crispy texture and bold taste that anyone can enjoy. Serve them alone or with your favorite dip for a delightful snack that satisfies your cravings.
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Ingredients
  

2 medium zucchinis, thinly sliced

1 cup buttermilk (or dairy-free alternative)

1 cup all-purpose flour (or gluten-free flour)

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1-2 fresh jalapeños, finely chopped (adjust based on heat preference)

Cooking spray or olive oil for baking

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

    Prepare the Zucchini: Slice the zucchinis into thin rounds, about 1/8 inch thick. Pat them dry with a paper towel to remove excess moisture.

      Soak the Zucchini: Pour the buttermilk into a bowl. Dip each zucchini slice into the buttermilk, allowing any excess to drip off.

        Make the Coating: In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.

          Breadcrumb Mixture: In another bowl, combine the Panko breadcrumbs and chopped jalapeños. This will add a spicy kick to your chips.

            Coat the Zucchini: Dredge each zucchini slice in the flour mixture, shaking off any excess, then dip it back into the buttermilk, and finally, coat it in the Panko mixture. Press gently to ensure the crumbs stick well to the zucchini.

              Arrange on Baking Sheets: Place the coated zucchini chips on the prepared baking sheets in a single layer, ensuring they are not overcrowded. Lightly spray the tops with cooking spray to promote crispiness.

                Bake: Bake in the preheated oven for 20-25 minutes or until the chips are golden brown and crispy. Flip them halfway through baking for even crispiness.

                  Cool and Serve: Once done, remove from the oven and let them cool for a few minutes on the baking sheets. Serve warm as a snack or appetizer with your favorite dipping sauce.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4