Description
Crispy Baked Zucchini Chips are a deliciously light, crunchy snack or side dish. They’re perfect for anyone looking for a healthier alternative to fried chips—golden on the outside, tender on the inside, and irresistibly cheesy. Whether you serve them with Greek yogurt ranch for dipping or enjoy them solo, they’re sure to disappear fast.
Ingredients
2 medium zucchini, sliced into 1/8-inch rounds (see notes) 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. Set a wire rack over a rimmed baking sheet and coat it generously with cooking spray. In a medium bowl, toss the thinly sliced zucchini rounds with olive oil until evenly coated. In a separate small bowl, mix the panko breadcrumbs, grated parmesan cheese, and salt. One by one, dip the oiled zucchini slices into the breadcrumb mixture, pressing lightly to adhere the coating. Place each coated zucchini slice onto the prepared wire rack in a single layer. Bake for 15 to 20 minutes or until golden brown and crispy, keeping an eye near the end to prevent over-browning. Serve immediately with Greek yogurt ranch or your favorite dip, if desired.
Notes
To ensure crispiness, slice the zucchini very thin—about 1/8 inch. Using a mandolin slicer makes this step easier and more consistent. If your chips tend to come out soggy, sprinkle the zucchini rounds with salt and let them sit in a colander for 10 minutes to draw out excess moisture. Rinse and pat them dry before coating. These are best eaten right after baking—they lose their crisp if stored. For gluten-free chips, swap in gluten-free breadcrumbs. For keto-friendly chips, skip the panko and use only parmesan cheese for the coating.