Description
Crispy Baked Zucchini Chips are a delicious and healthy alternative to traditional fried snacks. Sliced zucchini rounds are coated with olive oil, panko breadcrumbs, parmesan cheese, and a touch of salt, then baked to golden perfection on a wire rack for ultimate crispiness. These chips make a perfect side or snack, paired with Greek yogurt ranch for extra flavor. Even picky eaters will love this crunchy treat, which is quick to prepare and uses simple, wholesome ingredients.
Ingredients
- 2 medium zucchini, sliced into 1/8 inch rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Optional: Greek yogurt ranch for dipping
Instructions
- Preheat oven to 425°F. Spray a wire rack set over a baking sheet with nonstick spray.
- Toss zucchini rounds with olive oil until evenly coated.
- In a separate bowl, mix together the panko breadcrumbs, grated parmesan cheese, and salt.
- Dip each zucchini round into the breadcrumb mixture, pressing lightly to coat both sides, and place on the prepared wire rack.
- Bake for 15 to 20 minutes or until the chips are golden and crispy.
- Serve warm, with Greek yogurt ranch for dipping if desired.
Notes
Substitute gluten-free panko for a gluten-free version or use regular breadcrumbs if panko isn’t available. Parmesan can be swapped with nutritional yeast for a dairy-free option. Chips are best immediately but can be crisped again in the oven if they soften. Store leftovers in an airtight container for up to 2 days. Avoid overcrowding the pan to ensure full crispiness; underbaking will result in soggy chips, while overbaking can burn them.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Crispy Baked Zucchini Chips