Crispy Baked Zucchini Chips
Crispy Baked Zucchini Chips are a healthy snack or side dish that everyone loves! They're crisp, addictive and so easy to make!
Servings: 4 servings
Calories: 163kcal
Equipment
Ingredients
For the zucchini chips:
- 2 medium zucchini sliced into 1/8" rounds; see note 2
- 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)
Instructions
- 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.
- In a medium bowl, toss the zucchini rounds with the olive oil. Be sure that the rounds are sliced nice and thin or they will not get crispy.2 medium zucchini, 1.5 tablespoons olive oil
- Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.1/3 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1/4 teaspoon salt
- Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.
- Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!Greek yogurt ranch
Video
Notes
- Pro tip: Be sure to slice the zucchini thinly or they will not become crispy. They should be about 1/8" thick, which can be done with a knife or you can use a mandolin slicer if you prefer. You can also salt the zucchini rounds and let them stand for 10-15 minutes, then blot them dry to remove excess moisture before dipping them in the coating.
- Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
- Use gluten free breadcrumbs if gluten intolerant. For keto diets, sub the breadcrumbs with additional parmesan cheese.
Nutrition
Calories: 163kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 460mg | Fiber: 3g | Sugar: 7g