Description
Crispy Baked Zucchini Chips are a healthy, beginner-friendly snack or side dish made with simple ingredients and baked to golden perfection.
Ingredients
Scale
- 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
- Greek yogurt ranch for dipping (optional)
Instructions
- Preheat the oven to 425°F and place a wire rack over a large rimmed baking sheet. Spray it generously with cooking spray.
- Slice the zucchini into 1/8″ thick rounds using a knife or mandoline slicer for consistency.
- In a medium bowl, toss the zucchini rounds with olive oil until coated evenly.
- In a separate small bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Mix well.
- Dip each zucchini slice into the breadcrumb mixture, pressing gently to ensure coating sticks on both sides.
- Place coated zucchini slices in a single layer on the prepared wire rack.
- Bake for 15–20 minutes, or until the chips are golden brown and crispy. Serve immediately, with Greek yogurt ranch or your favorite dip if desired.
Notes
- Slice zucchini evenly to ensure uniform cooking; a mandoline slicer helps.
- For crispier chips, salt zucchini slices and let sit in a colander for 10 minutes before rinsing and drying thoroughly.
- Use gluten-free breadcrumbs for a gluten-free version.
- For a keto version, substitute breadcrumbs with extra parmesan cheese.
- Best enjoyed fresh; reheating may reduce crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 7g
- Sodium: 460mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 8mg