Make these easy Crispy Baked Zucchini Chips for a healthy snack or side dish. Lightly coated in parmesan and breadcrumbs, they’re baked to perfection for a satisfying crunch. This low-carb, gluten-free alternative to traditional chips is perfect for a quick appetizer or a nutritious option for keto diets. Pair with your favorite dip for even more flavor.
Ingredients:
- 2 medium zucchini, sliced into 1/8″ rounds (see note below)
- 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 Oven: Set the oven to 425°F. Place an oven-safe wire rack over a large rimmed baking sheet and generously coat it with cooking spray.
- Coat the Zucchini: In a medium bowl, toss the zucchini slices with olive oil, ensuring they are evenly coated. Make sure the rounds are thinly sliced (about 1/8″) to ensure they become crispy.
- Prepare the Coating: In a small bowl, combine the panko breadcrumbs, parmesan, and salt, mixing thoroughly.
- Bread the Zucchini: Dip each zucchini round into the breadcrumb mixture, coating both sides well. Arrange the coated rounds on the prepared wire rack in a single layer.
- Bake: Bake for 15-20 minutes, or until the zucchini chips turn golden brown and crispy.
- Serve: Enjoy immediately with a side of Greek yogurt ranch or your favorite dipping sauce.
Notes:
- Pro Tip: To achieve crispy zucchini chips, slice the rounds as thin as possible (about 1/8″). A mandolin slicer can help with consistency.
- Prevent Sogginess: To avoid soggy chips, sprinkle the zucchini slices with salt and place them in a colander for 10 minutes to draw out moisture. Rinse, blot dry, and proceed with the recipe.
- Dietary Adjustments: Use gluten-free breadcrumbs if necessary. For a keto-friendly version, replace the breadcrumbs with extra parmesan.
These crispy baked zucchini chips are best served fresh and make a great snack or side dish!
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