Baked Zucchini Chips Recipe
Crispy Baked Zucchini Chips – A healthier Snack Alternative.
Thinly zucchini Chips coated with breadcrumbs, spices and finely grated parmesan cheese. They’re baked until golden brown and crispy. A great replacement for any fried chippity-chip!
Serve this easy, delicious and crispy appetizer with a dipping sauce of your choice. Enjoy this healthy fries’ alternative as a great snack with your family and loved ones.
Give this recipe a try and give yourself a chance to taste this crispy goodness.
Why you’ll love zucchini chips:
Easy to make: These baked zucchini chips are easy to make and easy to eat. Done in about 35 minutes and you won’t be able to refrain yourself from eating some of them straight from the oven.
A healthy snack option: Baked zucchini chips are a great alternative to fries and chips. They’re healthy, low carb and they can even be made gluten-free by using gluten-free breadcrumbs. This is a great snack or side dish if you’re trying to lose weight or simply if you’re looking for a satisfying snack low in calories.
Very tasty: These healthy zucchini chips are incredibly delicious. Perfect thin zucchini layers coated with extra virgin olive oil, spices, and parmesan. Light and yummy!
Easy Take away snack: You can pack these hearty chips as a pleasant snack for your kids to have at school or for yourself to enjoy at the office, in your car or simply at the comfort of your own house.
Ingredients:
We only need a few simple ingredients in this baked zucchini recipe:
2 Medium size zucchini (sliced into 1/8-inch rounds (you can use a mandolin)
1/8 Cup of standard vegetable oil (or extra virgin olive oil)
1.5 Tablespoon extra virgin olive oil
1/3 Cup panko breadcrumbs
1/3 Cup Parmesan cheese (grated)
¼ Teaspoon salt
How to make baked Zucchini Chips:
Gather all the ingredients then preheat the oven to 425 degrees. Place a large rimmed baking sheet (or two if needed) with high heat resistant parchment paper. Spray some non-stick cooking spray on your parchment.
In a medium bowl, toss the sliced 1/8-inch-thick zucchini rounds with the olive oil (1.5 tablespoons olive oil)
In another small bowl, place the finely grated parmesan (1/3 cup grated parmesan cheese), breadcrumbs (1/3 cup panko breadcrumbs) and salt (1/4 teaspoon salt). Stir thoroughly to combine.
Coat the sliced zucchini rounds with the breadcrumb mixture, then place them gently on the prepared baking sheet.
Bake for 15 to 20 minutes until the zucchini slices are browned and crisp. Serve with some Greek yogurt ranch if desired.
Enjoy these delicious and crunchy chips without sacrificing the taste!
Crispy Baked Zucchini Chips – A light snack with a nice crunch!
These easy baked zucchini chips are light in calories but loaded with flavor and crunch. This simple and delicious snack is a great option even for the pickiest eaters. Serve these flavorful chips as a side dish to balance a hearty meal or simply have them a stand-alone snack with a dipping sauce of your liking.
Helpful Tips:
Zucchini slices: Make sure to slice your zucchini thin and even so that it cooks at the same time. Your slices should be about 1/8-inch thick.
Breadcrumbs: in case you are gluten intolerant, use gluten free breadcrumbs or skip the breadcrumbs altogether and use extra parmesan instead (this also works for Keto diet)
For a dairy free recipe: You can omit the parmesan cheese and swap it for extra breadcrumbs.
Olive oil substitute: In this recipe we coat the zucchini slices in olive oil, but you can certainly use melted butter instead. It adds a lovely flavor.
Try out other spices: You can definitely experiment on the spices side. Try to include some of the following spices if desired: onion powder, ground cumin, chili powder, and cayenne pepper. (use only a pinch of each)
Storage: If by miracle, there are any left zucchini chips then you can certainly store them in a zip lock bag for up to a week in your pantry. You can also place them in the fridge in an airtight container, but they will lose their crispiness of course.
What can I serve with this crispy baked zucchini chips recipe?
You can serve these baked zucchini chips in various ways, according to your liking.
You can serve them as a snack with or without a dipping sauce. I prefer to use Greek yogurt ranch or pesto for dipping, some may even prefer ketchup, especially kids.
This recipe can also be served as a side dish to many recipes. They pair perfectly with grilled chicken, baked salmon or roasted lamb.
Baked Zucchini Chips Recipe
Ingredients
- 2 Medium size zucchini sliced into 1/8-inch rounds (you can use a mandolin
- 1/8 Cup of standard vegetable oil or extra virgin olive oil
- 1.5 Tablespoon extra virgin olive oil
- 1/3 Cup panko breadcrumbs
- 1/3 Cup Parmesan cheese grated
- ¼ Teaspoon salt
Instructions
- Gather all the ingredients then preheat the oven to 425 degrees. Place a large rimmed baking sheet (or two if needed) with high heat resistant parchment paper. Spray some non-stick cooking spray on your parchment.
- In a medium bowl, toss the sliced 1/8-inch-thick zucchini rounds with the olive oil (1.5 tablespoons olive oil)
- In another small bowl, place the finely grated parmesan (1/3 cup grated parmesan cheese), breadcrumbs (1/3 cup panko breadcrumbs) and salt (1/4 teaspoon salt). Stir thoroughly to combine.
- Coat the sliced zucchini rounds with the breadcrumb mixture, then place them gently on the prepared baking sheet.
- Bake for 15 to 20 minutes until the zucchini slices are browned and crisp. Serve with some Greek yogurt ranch if desired.
