Crispy Baked Zucchini Chips
Golden zucchini chips baked to a crisp with parmesan and panko for a crunchy, light snack or side dish.
Preparation Time
15 min
Cooking Time
20 min
Overall Time
35 min
Created By: Lily Chen
Category: ~
Skill Level: Beginner-Friendly
Cuisine Type: American
Output: 4 Serves
Dietary Options: Low-Carb, Vegetarian
Ingredients
→ For the zucchini chips
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
Greek yogurt ranch for dipping (optional)
Steps
Preheat the oven to 425°F. Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
In a medium bowl, toss the zucchini rounds with the olive oil, ensuring each round is evenly coated. Note: Confirm that the zucchini slices are thin (1/8 inch) to achieve crispiness.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Stir well to ensure the mixture is evenly mixed.
Dip each zucchini round into the breadcrumb mixture until fully coated, then place them on the prepared wire rack.
Bake the zucchini chips for 15–20 minutes or until golden brown and crispy. Monitor closely to prevent overbaking.
Serve immediately alongside Greek yogurt ranch (if desired) as a dipping sauce. Enjoy your crispy zucchini chips!
Tips
Ensure zucchini rounds are cut thin for optimal crispiness.
Use a wire rack to promote even airflow and baking.
Serve immediately after baking to retain crisp texture.
Required Tools
Rimmed baking sheet
Oven-proof wire rack
Spray cooking oil
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: ~
Fats: ~
Carbohydrates: ~
Proteins: ~
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