Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Crispy Baked Zucchini Chips with Greek Yogurt Ranch are golden brown oven-baked zucchini chips served with a homemade, no mayo Greek yogurt ranch dressing! 

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 — it was always welcome.

These days I pick it up 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. 🙂

crispy baked zucchini chips with greek yogurt ranch

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 when I made 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!

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 as well, which gave them a nice kick of spice.

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.  🙂

crispy baked zucchini chips with greek yogurt ranch

More zucchini recipes!

Basil  Lime Charred Corn and Zucchini Salad

Chocolate Zucchini Muffins

Oatmeal Coconut Chocolate Chip Zucchini Bread

Zucchini and Roasted Corn Fritters with Cilantro Lime Jalapeno Greek Yogurt

Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Crispy Baked Zucchini Chips with Greek Yogurt Ranch are golden brown oven-baked zucchini chips served with a homemade, no mayo Greek yogurt ranch dressing!

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 ranch dip:

  • 1 cup Greek yogurt
  • 1/2 cup low fat buttermilk
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • salt and freshly ground black pepper, to taste

Directions:

Prepare the zucchini chips:

  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 golden brown and crispy.

Prepare the ranch dressing:

  1. Place the Greek yogurt, buttermilk, lemon juice, onion powder, garlic powder, parsley, chives and dill in the bowl of a food processor.  Add salt and freshly ground black pepper to taste, and process until smooth.  Adjust the seasoning as necessary and set aside.

Recipe source:  Flavor the Moments

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