Baked Zucchini Chips are crispy oven baked zucchini chips served with a zesty homemade Greek yogurt ranch dressing!

Crispy Baked Zucchini Chips on white plate with ranch dressing

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 to use in my grilled vegetables, make roasted zucchini and mushrooms or eat it raw in salads or dipped in ranch.  

I’ll eat it any which way you slice it. πŸ™‚

Overhead shot of oven 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 them when I made them, so I knew I needed to bring it back on the menu.

This recipe comes together very quickly, and makes a great snack or side dish!

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 on white plate

That parmesan cheese lends a salty, nutty flavor to the breadcrumbs that makes them irresistible.

I added quite a bit of cayenne pepper to my breadcrumbs as well, which gave them a nice kick of spice.

The cool, creamy Greek yogurt ranch dressing is the perfect way to enjoy these baked zucchini chips, and I don’t know a better way to get the kids to eat their vegetables!

Oven baked zucchini chips piles on a white plate

More zucchini recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Crispy Baked Zucchini Chips on white plate with ranch dressing

Crispy Baked Zucchini Chips

Crispy Baked Zucchini Chips are crispy oven baked zucchini chips served with a zest homemade Greek yogurt ranch dressing!

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For the zucchini chips:

  • 2 medium zucchini sliced into ΒΌ" rounds
  • 1.5 tablespoons olive oil
  • 1/3 cup panko breadcrumbs
  • β…“ cup grated parmesan cheese
  • ΒΌ teaspoon salt
  • Greek yogurt ranch for dipping (optional)


Prepare the zucchini chips:

  • 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.
  • In a medium bowl, toss the zucchini rounds with the olive oil.
  • Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.
  • Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.
  • Bake for 20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!


  • Baked zucchini chips are best enjoyed immediately.
  • Use gluten free breadcrumbs if gluten intolerant.


Calories: 163kcal, Carbohydrates: 24g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 460mg, Fiber: 3g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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