Is there anything more satisfying than a crispy, crunchy snack that’s also good for you? Enter Crispy Baked Zucchini Chips—your new favorite way to use up those garden zucchinis or the ones you impulsively picked up at the store (we’ve all been there). These chips are so light, crisp, and flavorful that you’ll forget they’re made from a humble vegetable. Plus, they’re baked, not fried, so you can feel great about indulging.
I first discovered zucchini chips during a quest for healthier snack alternatives. I wanted something with a crunch that wouldn’t leave me reaching for a bag of store-bought chips. The first attempt was… less than stellar (think soggy zucchini sadness). But after some experimenting with thin slices, breadcrumbs, and parmesan cheese, these golden little rounds became a household favorite. And now I’m sharing this perfected recipe with you.
Whether you’re hosting friends, meal-prepping for the week, or simply need a quick snack, these baked zucchini chips will hit the spot. With just a few pantry staples and a little time, you’ll have a plateful of crispy goodness that’s perfect for dipping in a cool, tangy Greek yogurt ranch. Let’s dive in!
Why You’ll Love These Crispy Baked Zucchini Chips
- Crispy and Crunchy: Thanks to the combination of panko breadcrumbs and parmesan, every bite delivers a satisfying crunch.
- Healthy Snack Alternative: These chips are baked, not fried, and zucchini is naturally low in calories and high in nutrients like vitamin C and potassium.
- Quick and Easy: With just 10 minutes of prep and 15-20 minutes in the oven, these chips come together in no time.
- Customizable: You can easily swap in different seasonings, cheeses, or breadcrumbs to match your taste preferences.
- Family-Friendly: Even picky eaters will love these crispy rounds. Trust me—serve them with a dipping sauce, and they’ll disappear in minutes.
Prep Time, Cooking Time, and Servings
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Servings: 4 (or 2 if you’re feeling snacky!)
Ingredients
For the Zucchini Chips:
- 2 medium zucchinis – Sliced into 1/8-inch rounds. Thin slices are key for crispiness.
- 1.5 tablespoons olive oil – Helps the breadcrumbs stick and ensures the zucchini browns beautifully.
- 1/3 cup panko breadcrumbs – Adds crunch; you can substitute with regular breadcrumbs, but panko gives the best texture.
- 1/3 cup grated parmesan cheese – For a savory, cheesy coating that takes these chips to the next level.
- 1/4 teaspoon salt – Enhances the natural flavors of the zucchini.
- Greek yogurt ranch (optional) – A creamy and tangy dip that pairs perfectly with the chips.
Step-by-Step Instructions
Step 1: Prep Your Tools
- Preheat your oven to 425°F (220°C). This high temperature ensures a crispy finish.
- Place a wire rack over a large, rimmed baking sheet. Spray the rack generously with cooking spray to prevent sticking.
Tip: Using a wire rack allows hot air to circulate around the zucchini, giving you that irresistible crunch without frying.
2: Slice the Zucchini
- Wash and dry your zucchinis, then slice them into 1/8-inch rounds.
Pro Tip: Use a mandoline slicer for uniform thickness—this ensures even cooking and crispiness.
3: Toss with Olive Oil
- In a medium bowl, gently toss the zucchini slices with 1.5 tablespoons of olive oil. Make sure each slice is lightly coated.
Why this matters: The olive oil helps the breadcrumb mixture adhere and promotes browning in the oven.
4: Prepare the Coating
- In a separate small bowl, mix together:
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Stir until the mixture is evenly combined.
Optional Add-ins: Add a pinch of garlic powder, paprika, or Italian seasoning for extra flavor.
5: Coat the Zucchini
- Dip each zucchini round into the breadcrumb mixture, pressing lightly to ensure the coating sticks.
- Place the coated slices onto the prepared wire rack in a single layer, leaving a little space between each slice.
Tip: Don’t overcrowd the rack—this ensures every chip gets crispy.
6: Bake to Perfection
- Bake the zucchini chips in the preheated oven for 15-20 minutes.
- At the 10-minute mark, rotate the baking sheet to ensure even cooking.
- Keep an eye on the chips during the last few minutes to avoid over-browning.
- Once the chips are golden brown and crispy, remove them from the oven.
Pro Tip: For extra crispiness, broil the chips for 1-2 minutes at the end.
7: Serve and Enjoy
- Serve the chips warm with a side of Greek yogurt ranch for dipping.
- You can also enjoy them plain—they’re flavorful enough on their own!
- Watch them disappear off the plate in no time.
How to Serve the Crispy Baked Zucchini Chips
- As a Snack: Pair with your favorite dipping sauces like ranch, marinara, or garlic aioli.
- As a Side Dish: Serve alongside grilled chicken, burgers, or sandwiches for a crispy, veggie-packed addition.
- Topping Alert: Crumble these chips over salads or soups for a crunchy garnish.
Tips for Success
- Slice Thinly: For maximum crispiness, make sure your zucchini slices are no thicker than 1/8 inch.
- Use a Wire Rack: This prevents soggy bottoms by allowing air to circulate underneath the zucchini as it bakes.
- Don’t Skimp on Spray: Generously coat the wire rack with cooking spray to prevent sticking.
- Work Quickly: Coat the zucchini rounds in the breadcrumb mixture right after tossing them in olive oil to ensure the coating adheres.
- Check for Doneness: Every oven is different—check your chips at the 15-minute mark and adjust the time as needed.
Recipe Variations
- Spicy Zucchini Chips: Add a pinch of red pepper flakes or cayenne to the breadcrumb mixture for a little heat.
- Cheese Swap: Try shredded cheddar or pecorino romano in place of parmesan for a unique twist.
- Gluten-Free Option: Use gluten-free panko breadcrumbs or almond flour for the coating.
- Herbaceous Flavor: Mix in dried basil, oregano, or thyme to the breadcrumb mixture for an herby kick.
- No Breadcrumbs? Swap the panko for crushed crackers, pretzels, or even cornflakes.
Storage and Reheating
Leftovers (If You Have Any!)
- Refrigerator: Store leftover zucchini chips in an airtight container in the fridge for up to 2 days.
- Reheating: To re-crisp, place them in a preheated oven at 375°F for 5-7 minutes. Avoid microwaving—they’ll lose their crunch.
Freezing
- Not Recommended: Due to their high water content, zucchini chips don’t freeze well and may become soggy when reheated.
FAQs
Q: Can I use yellow squash instead of zucchini?
A: Absolutely! Yellow squash works just as well and adds a touch of sweetness.
Q: Do I need to peel the zucchini?
A: Nope! The skin adds nutrients and helps the chips hold their shape during baking.
Q: Can I make these ahead of time?
A: You can slice the zucchini and prepare the breadcrumb mixture in advance, but for the best crunch, bake the chips just before serving.
Q: Can I use an air fryer?
A: Yes! Air fry the zucchini chips at 375°F for 8-10 minutes, flipping halfway through.
Conclusion
These Crispy Baked Zucchini Chips are proof that healthy snacking doesn’t have to be boring. They’re light, crunchy, and so easy to make, you’ll wonder why you haven’t tried them sooner. Whether you’re serving them at a party or enjoying them solo on a movie night, they’re bound to become a favorite in your snack rotation.
So grab your zucchinis, fire up the oven, and get ready to indulge in a crispy treat you can feel great about. Don’t forget to share your zucchini chip creations on Instagram—tag me so I can see and cheer you on! 🌟
Happy snacking!
Print
Crispy Baked Zucchini Chips – Easy, Healthy Snack Recipe
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light, crispy, and baked to perfection, these zucchini chips are a healthier alternative to fried snacks. Coated with parmesan and panko breadcrumbs, they’re full of flavor and easy to make in just 30 minutes!
Ingredients
- 2 medium zucchinis, 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 (220°C) and set up a wire rack over a baking sheet. Spray the rack with cooking spray.
- Toss zucchini slices in olive oil until evenly coated.
- Combine breadcrumbs, parmesan, and salt in a small bowl.
- Dip zucchini slices into the breadcrumb mixture, pressing gently to coat. Place slices on the wire rack in a single layer.
- Bake for 15-20 minutes, until golden and crispy. For extra crispiness, broil for 1-2 minutes.
- Serve warm, optionally with Greek yogurt ranch.
Notes
- Use a mandoline slicer for even slices.
- Don’t skip the wire rack—it ensures crispiness by allowing air circulation.
- For extra flavor, add garlic powder or paprika to the breadcrumb mixture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American