Zucchini Chips

If you’re searching for a snack that’s as satisfying as it is nutritious, look no further than these Crispy oven baked zucchini chips. Crispy, cheesy, and oh-so-easy to make, these zucchini chips are the perfect guilt-free indulgence. Whether you’re dipping them in your favorite sauce or enjoying them straight from the pan, these chips are a game-changer in the world of healthy snacks.

Why You’ll Love This Crispy zucchini chips

The Tastiest of Veggies

Zucchini chips are like the flatter, rounder cousin of zucchini fries but with a crispiness level that’s off the charts. The ratio of panko-coating to vegetable is dialed up to extreme, making each bite an explosion of crunchy goodness. You might just forget that you’re munching on a vegetable!

No Frying Required

Forget the mess and calories of deep-frying. These Crispy oven baked zucchini chips get their golden brown, perfectly crisp texture right in the oven. Not only is baking a healthier option, but it also means you can cook them all at once, saving you time and effort.

Highly Dippable

While zucchini fries are great, these baked zucchini slices are ideal for scooping up your favorite dips. Whether it’s marinara, Greek Yogurt Ranch, or a homemade Green Goddess dressing, these chips are ready to be dunked and devoured.

How to Make Crispy zucchini chips

The Ingredients

• Zucchini: The star of the show! Opt for medium-sized zucchinis, or mix it up with other summer squash like yellow squash or zephyr squash.
• Panko Breadcrumbs: These provide the ultimate crispiness. Homemade breadcrumbs can also work if they have a coarse texture.
• Flour: White whole wheat flour adds a touch of wholesomeness, but all-purpose flour will do just fine.
• Parmesan Cheese: Grating your own Parmesan ensures the best flavor and meltiness.
• Seasonings: A mix of Italian seasoning, kosher salt, garlic powder, and ground black pepper gives these chips a flavorful kick.
• Egg: A beaten egg helps the panko stick to the zucchini slices.
• Nonstick Cooking Spray: This ensures the exterior of the chips gets nice and crispy without drenching them in oil.

The Directions

1. Prep the Zucchini: Start by cutting your zucchini into ¼-inch-thick rounds. Pat them dry to remove any excess moisture—this will help the panko coating adhere better.
2. Set Up the Dredging Stations: In one shallow dish, whisk the egg until lightly foamy. In another dish, mix the panko, flour, Parmesan, and seasonings.
3. Dredge the Zucchini: Dip each zucchini round into the egg, then coat it in the panko mixture, pressing lightly so the coating sticks.
4. Arrange on Baking Sheet: Place the zucchini slices on a baking sheet, ensuring they’re not touching. Spray them lightly with nonstick cooking spray.
5. Bake: Pop the trays into a 425°F oven for 10 minutes. Then, spray them again, rotate the pans, and bake for another 10 minutes until the crumbs are golden and the zucchini is tender.

Recipe Variations

• Make Them Vegan: Swap the egg with a flax egg made with plant milk and use nutritional yeast instead of Parmesan.
• Try Another Herb: Replace the Italian seasoning with thyme, rosemary, or your favorite herb blend.
• Give Them a Kick: Add cayenne to the breadcrumbs or mix hot sauce into the egg for a spicy twist.
• Make Them Gluten-Free: Use gluten-free flour and panko. If you can’t find GF panko, crushed Rice Chex cereal works as a substitute.

What to Serve with zucchini chips

These zucchini chips are a versatile side dish that pairs well with a variety of meals:

• Burgers: Serve them alongside Turkey Burgers or Shrimp Burgers for a light and crispy side.
• Sandwiches: They make a great companion to a Steak Sandwich or Grilled Chicken Sandwich.
• Sauces and Dressings: Skip the usual ranch or marinara and try dipping them in Green Goddess Dressing for a fresh, herby flavor.

Recipe Tips and Tricks

• Pat the Zucchini Dry: Removing excess moisture helps the egg and panko stick better.
• Use Chopsticks for Dipping: Keep your fingers clean by using chopsticks to handle the zucchini rounds.
• Don’t Use Huge Zucchini: Large zucchinis have more moisture and large seeds, which aren’t ideal for this recipe. Save those for baking zucchini bread instead.
• Don’t Overcrowd the Pan: Give each zucchini slice some space on the baking sheet to ensure even crispiness.

Storage and Reheating Tips

While zucchini chips are best enjoyed fresh out of the oven, you can store leftovers in an airtight container at room temperature for up to 2 days. To re-crisp them, pop them back in a 425°F oven or air fryer until warmed through.

These crispy, cheesy zucchini chips are the perfect way to elevate your veggie game. Easy to make, packed with flavor, and delightfully crunchy, they’re a snack that will leave you wanting more. So go ahead, bake a batch and enjoy the ultimate veggie indulgence!

Crispy oven baked zucchini chips

Delightful and crispy snack that’s both easy to make and incredibly tasty. These chips, made from zucchini rounds, are coated in a mixture of panko breadcrumbs, Parmesan cheese, and seasonings, then baked until golden and crispy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine International

Servings 4

Equipment

• Oven (Preheated to 425°F/220°C)
• Baking Sheet (Lined with parchment paper or lightly greased)
• Shallow Bowls (For the breadcrumb mixture and optional egg wash)
• Knife (For slicing the zucchini)
• Cutting Board (To prepare the zucchini)
• Measuring Cups and Spoons (For accurate ingredient measurements)
• Paper Towels (For drying the zucchini slices)
• Tongs or Spatula (For flipping the zucchini chips halfway through baking)
• Cooling Rack (Optional, to allow the zucchini chips to cool evenly)

Ingredients

  

• 1 large zucchini
• 1 cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1-2 tablespoons olive oil
• 1 egg optional
• Dipping sauce: marinara or ranch Optional

Instructions

 

Preheat the Oven:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Zucchini:

• Wash the zucchini and slice it into thin rounds, about 1/8 inch thick. Pat the slices dry with a paper towel to remove excess moisture.

Prepare the Coating:

• In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.

Coat the Zucchini:

• (Optional) Beat the egg in a separate bowl. Dip each zucchini slice in the egg, then press it into the breadcrumb mixture, ensuring it’s fully coated. For a vegan version, skip the egg and press the zucchini directly into the breadcrumb mixture.

Arrange on the Baking Sheet:

• Place the coated zucchini slices in a single layer on the prepared baking sheet. Drizzle with olive oil or use a cooking spray to lightly coat the tops.

Bake:

• Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through, until they are golden brown and crispy.

Serve:

• Remove from the oven and allow to cool slightly. Serve the zucchini chips warm with your favorite dipping sauce, such as marinara or ranch.