Description
Zucchini chips deliver serious crunch without guilt, giving your snack game a healthy upgrade. Baking these thin slices with just a sprinkle of seasoning makes for a super simple treat that beats store-bought chips hands down.
Ingredients
Scale
Main Ingredients:
- 2 zucchini
- ⅓ cup panko breadcrumbs
- ⅓ cup Parmesan cheese
Supporting Ingredients:
- 1.5 tablespoons olive oil
- ¼ teaspoon salt
Dipping Sauce:
- Greek yogurt ranch sauce
Instructions
- Preheat the oven to 425°F and prepare a wire rack over a rimmed baking sheet. Generously spray the rack with cooking spray to prevent sticking.
- Slice 2 medium zucchini into paper-thin ⅛-inch rounds. Your slices should be uniform to ensure even cooking.
- Drizzle 1.5 tablespoons olive oil over the zucchini rounds. Gently toss to coat each slice completely and evenly.
- Combine ⅓ cup panko breadcrumbs, ⅓ cup Parmesan cheese, and ¼ teaspoon salt in a separate bowl. Mix thoroughly.
- Dip each zucchini round into the breadcrumb mixture. Press the coating firmly onto each slice, ensuring complete coverage.
- Arrange the coated zucchini rounds on the prepared wire rack. Space them slightly apart to allow hot air circulation.
- Bake at 425°F for 15-20 minutes. Watch carefully until the chips turn golden brown and reach a crispy texture.
- Remove from the oven and let cool for 2-3 minutes. Serve immediately with Greek yogurt ranch or your preferred dipping sauce.
Notes
- Always slice zucchini super thin (about 1/8 inch) using a mandoline or sharp knife for maximum crispiness.
- Ensure zucchini slices are thoroughly patted dry before coating to prevent sogginess and help breadcrumbs stick better.
- Arrange chips in a single layer without overlapping to help them crisp evenly and prevent steaming.
- For a gluten-free version, swap panko breadcrumbs with almond flour or crushed gluten-free crackers for the same crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 236 kcal
- Sugar: 2 g
- Sodium: 509 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 8 mg