vegetable chips

I make these oven-baked zucchini chips whenever I want a crunchy, savory snack that doesn’t feel like a splurge. Thin rounds of zucchini get a light kiss of garlic and Parmesan, then slow-baked until crisp — a simple, budget-friendly treat for movie nights, lunchboxes, or a light appetizer. They’re also a nice contrast on a plate with richer mains; for example, I often serve them alongside a flaky fish like Oven-Baked Salmon for an easy weeknight meal. Why you’ll love this dish These zucchini chips hit a sweet spot: familiar, crunchy, and low-effort. They’re a great way to use up … Learn more