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Crispy Baked Zucchini Chips Recipe

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3.9 from 5 reviews

These Crispy Baked Zucchini Chips are a delicious, healthy alternative to traditional fried snacks. Thinly sliced zucchini rounds are coated in a crunchy parmesan-panko breadcrumb mixture and baked until golden and crispy. Served best with a Greek yogurt ranch dipping sauce, they make a perfect appetizer or snack that’s both flavorful and guilt-free.

Ingredients

Zucchini Chips

  • 2 medium zucchini, sliced into 1/8” rounds
  • 1.5 tablespoons olive oil
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1/4 teaspoon salt

Dipping Sauce (Optional)

  • Greek yogurt ranch dressing

Instructions

  1. Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray to prevent sticking and allow airflow for crispiness.
  2. Toss Zucchini in Olive Oil: In a medium bowl, coat the thinly sliced zucchini rounds evenly with 1.5 tablespoons of olive oil. Make sure slices are about 1/8 inch thick to ensure they crisp up properly.
  3. Combine Breadcrumb Mixture: In a small bowl, mix together the panko breadcrumbs, grated parmesan cheese, and salt until well combined. This mixture will give the chips their signature crispy and cheesy coating.
  4. Coat Zucchini with Breadcrumbs: Dip each zucchini round into the breadcrumb mixture, pressing lightly to ensure each slice is thoroughly coated. Place the coated slices in a single layer on the prepared wire rack to allow even baking.
  5. Bake Until Crispy: Bake in the preheated oven for 15 to 20 minutes, or until the zucchini chips are golden brown and crispy. Keep an eye on them to avoid burning, especially towards the end of baking.
  6. Serve: Remove from the oven and allow to cool slightly. Serve your crispy baked zucchini chips with Greek yogurt ranch dressing for dipping, if desired. Enjoy immediately for the best crunch!

Notes

  • For best results, slice zucchini as thinly as possible (about 1/8 inch) to ensure crispiness.
  • Using a wire rack allows air circulation around the zucchini chips so they bake evenly.
  • If you don’t have panko breadcrumbs, regular breadcrumbs can be used but panko gives a better crisp texture.
  • These chips are best eaten fresh but can be stored in an airtight container for up to 1 day; reheat in the oven to regain crispiness.
  • To make the recipe dairy-free, substitute parmesan with a vegan cheese alternative.

Find it online: https://bitezly.com/crispy-baked-zucchini-chips-recipe/