Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Crispy Baked Zucchini Chips with Greek Yogurt Ranch is oven baked zucchini with crispy, parmesan panko crumbs and a guilt-free Greek yogurt ranch.  This is the healthy way to snack, and it appeals to even the pickiest eaters! 

crispy baked zucchini chips with greek yogurt ranch

I have loved zucchini since I was a youngster.  It didn’t matter if it was baked into the breads my mom used to bake or if it was served as a side dish with dinner.  These days, I get it from the farmer’s market weekly so that I can grill it, roast it, or eat it raw in salads or dipped in ranch.  I’ll eat it any which way you slice it.  :smile:

crispy baked zucchini chips with greek yogurt ranch

I’ve made oven baked zucchini chips before, but it’s been a long time.  My kids didn’t even balk at it, so I knew I needed to bring it back on the menu.  I sliced the zucchini into 1/4″ rounds, dipped them in milk, then into a parmesan-panko bread crumb mixture.   I may add that I was VERY generous with the bread crumb mixture.  Just look at all that crispiness.  Oh yeah.

crispy baked zucchini chips with greek yogurt ranch

I nearly gobbled all of these babies up…it was hard not to.  That parmesan cheese gave the breadcrumbs a salty, nutty flavor that was irresistible.  I added quite a bit of cayenne pepper to my breadcrumbs, which made them a bit spicy.  The cool Greek yogurt ranch was a fabulous contrast, and was a dipping delight.  I will definitely be making these again in the very near future.  :smile:

crispy baked zucchini chips with greek yogurt ranch

Crispy Baked Zucchini Chips with Greek Yogurt Ranch
 
Prep time
Cook time
Total time
 
Crispy Baked Zucchini Chips with Greek Yogurt Ranch is oven baked zucchini with crispy, parmesan panko crumbs and a guilt-free Greek yogurt ranch. This is the healthy way to snack, and it appeals to even the pickiest eaters!
Serves: 4-6 servings
Ingredients
For the Zucchini Chips:
  • 3 medium zucchini, sliced into ¼" rounds
  • ½ cup low fat or non fat milk
  • ¾ cup panko breadcrumbs
  • ⅓ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper (use less if you don't want them spicy!)
For the Greek yogurt ranch:
  • 1 cup 2% Chobani Greek yogurt
  • ⅓ cup low fat or non fat milk
  • 3 teaspoons white balsamic or white wine vinegar
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 2 green onions, white and green parts, finely chopped
Instructions
  1. Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray. Set aside.
  2. Place the breadcrumbs, parmesan, garlic powder, onion powder, salt, and cayenne pepper in a small bowl and stir well to combine.
  3. Dip the zucchini rounds into milk, then coat each round generously with the breadcrumb mixture. Place the rounds on the prepared wire rack. Bake for 20 minutes or until nice and golden brown.
  4. In a medium bowl, whisk together the yogurt, milk, vinegar, and garlic. Add salt and pepper, to taste, then stir in the green onions. Serve with the zucchini chips and enjoy!
Notes
Ranch dressing adapted from Cooking with Curls Homemade Ranch Dressing.

Zucchini Chip recipe from Flavor the Moments.

Comments

  1. says

    I’m so right there with you – I loveeee zucchini! I need to make zucchini chips though! That crispy topping looks pretty awesome : ) Happy Friday!!

  2. says

    These look like the perfect summer snack. Parmesan is one of my favorite ingredients b/c is adds a lot of flavor without a ton of extra calories. I was so excited when I saw that we still have a few zucchinis left from our CSA so I can try making these. Yum!

  3. says

    Marcie these look AMAZING. I have zucchini in the fridge and we are going to make these tonight! Yum!
    Thanks so much for sharing your great dishes at our “Best Of The Weekend Party”! Pinning all to our party board and this to another big board too!
    Have a great weekend!
    xo

  4. says

    Hi Marcie, I am now following all your Pinterest boards and on twitter! I hope that you will follow me back too! I look forward to trying more of your recipes and you might like mine! :0)
    Julie from julieslifestyle.blogspot.com

    • says

      I usually have trouble getting them to brown, but I think the Parmesan cheese and shot of cooking spray over the top worked better than butter! I was so lazy that day I didn’t even want to melt butter for the topping. Lol

  5. says

    I am LOVING this recipe, Marcie!! I want to try it for my boys! I love your blog, it’s my first time visiting and I’m following you now on FB, Pinterest, Google+ and Twitter. So excited to keep up with you and your blog! Stop by my blog if you get the chance! Pinning this recipe now!

    ~Jen @ Yummy Healthy Easy

    • says

      I’m sorry you didn’t care for the dressing. While the dressing is like a Ranch, it certainly isn’t like a bottled dressing. You could certainly spice it up a bit more, but it’s definitely personal preference. Thanks for your input!

  6. says

    YUM! We love zucchini rounds baked with parmesan, but I can only imagine that the Panko crumbs make these 10 times better! Thanks for sharing this recipe. I’m always looking for new and exciting ways to get veggies into my kids… :)

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