Crispy Baked Zucchini Chips Recipe
If you’re looking for a snack that’s crunchy, golden, and absolutely addictive, Crispy Baked Zucchini Chips should be front and center on your table. These wonderful rounds boast delicately thin slices of zucchini, a punchy coating of parmesan and herbs, and the kind of irresistible crunch that makes it hard to stop at just one handful. Whether you’re dealing with an overload of summer squash or just craving a better-for-you chip, this easy recipe brings big flavor with surprisingly simple steps. Make a batch and watch these chips disappear in record time!
Ingredients You’ll Need
The beauty of Crispy Baked Zucchini Chips is in the simplicity of its ingredients—each brings something special, from earthy flavor to that signature crunch or gorgeous golden color. Gather your staples and get ready for magic to happen!
- Zucchinis: Use two medium zucchinis and slice them thinly for ultra-crispy chips; this is the backbone of the recipe.
- Olive oil: A tablespoon goes a long way, giving the chips an even, perfect coating and helping all the flavors stick.
- Panko breadcrumbs: This is your ultimate secret to unbeatable crunch—regular breadcrumbs just don’t compare.
- Grated Parmesan cheese: Adds that irresistible savory note and helps the chips bake up golden and flavorful.
- Garlic powder: Infuses each chip with subtle, aromatic warmth without overpowering the fresh zucchini flavor.
- Dried oregano: Brings a herby, slightly floral taste that makes every bite linger a little longer on the palate.
- Salt: Just the right amount for flavor and to help draw out excess moisture for even crispiness.
- Black pepper: Adds a gentle kick that balances out the cheesiness and herbs.
- Cooking spray: Gives those chips glorious browning and helps the coating stay crisp in the oven.
How to Make Crispy Baked Zucchini Chips
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 425°F so it’s nice and hot—the key to that signature crunch. Line a sturdy baking sheet with parchment paper and give it a quick spritz of cooking spray. This ensures the chips will lift off easily and brown evenly, so you get crispness on every single piece.
Step 2: Slice and Salt the Zucchini
Grab your zucchinis and thinly slice them, aiming for about 1/8 inch thickness. Uniform slices mean even baking, so take your time or use a mandoline for precision. If you want next-level crunch, lay the slices on a paper towel, sprinkle them lightly with salt, and let them sit for 10 minutes. This mini step draws out excess moisture—just pat them dry before moving on!
Step 3: Coat with Olive Oil
Place the zucchini slices in a large bowl and drizzle with olive oil. Toss gently and thoroughly to make sure every slice is glossy and ready to grab onto the crunchy coating. This not only amps up flavor but also helps the breading stick like a charm.
Step 4: Mix Up the Crispy Coating
In a shallow dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, oregano, salt, and black pepper. Mix it all together well—this is your flavor-packed, golden coating that makes these zucchini chips so unforgettable.
Step 5: Bread Each Zucchini Slice
One by one, press each oil-coated zucchini slice into the breadcrumb mixture, making sure both sides get an even layer. The olive oil helps everything adhere, and the panko-Parmesan combo does its crispy, cheesy magic.
Step 6: Arrange and Spray
Lay out the coated slices on your prepared baking sheet in a single, non-overlapping layer. Give the tops a finishing spritz with cooking spray—this little step is what takes your Crispy Baked Zucchini Chips from good to outstanding, promoting deep golden color and ultimate crunch.
Step 7: Bake to Golden Perfection
Slide the sheet into your preheated oven and bake for 20 to 25 minutes, flipping each chip halfway through. You’re looking for chips that are deeply golden, fragrant, and crisp. Don’t wander too far—the difference between perfectly baked and overly browned happens fast!
How to Serve Crispy Baked Zucchini Chips
Garnishes
A handful of chopped fresh parsley, a sprinkle of extra grated parmesan, or a pinch of sea salt over the hot chips takes the presentation to the next level—and adds those little flavor pops everyone loves. You could also zest a bit of lemon over the top for brightness that cuts through the richness.
Side Dishes
Crispy Baked Zucchini Chips pair beautifully with light, fresh sides—think a crisp green salad, cool Greek yogurt dip, or a bowl of marinara sauce for dunking. Serve with grilled chicken, veggie burgers, or even alongside a summer sandwich spread for a guilt-free crunch.
Creative Ways to Present
Serve these chips in a rustic basket lined with parchment for casual snacking or arrange them upright in a pretty tumbler at a party. You can also use them as edible “spoons” for dips like hummus or tzatziki—the possibilities for munching are endless and always fun!
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, let the chips cool completely before transferring them to an airtight container with a paper towel on the bottom. This helps absorb any extra moisture and keeps your Crispy Baked Zucchini Chips as crunchy as possible for a day or two.
Freezing
While you technically can freeze the chips, it’s not recommended. Freezing changes the texture of the zucchini, making the chips a bit soft upon reheating. If you want to prep ahead, freeze the sliced, raw zucchini, then coat and bake from frozen for best results.
Reheating
To recapture maximum crunch, spread leftover chips in a single layer on a baking sheet and warm in a 350°F oven for about 5 to 7 minutes. Avoid microwaving, as it tends to make the chips soggy instead of crispy.
FAQs
Can I use regular breadcrumbs instead of panko?
Regular breadcrumbs will work, but panko gives a much lighter and crunchier result. If you don’t have panko on hand, try crushing up some plain crackers or even cornflakes for added texture.
How do I keep the chips from getting soggy?
Salting and patting dry the zucchini slices before breading is essential. Also, bake the chips in a single layer and avoid crowding the pan—plenty of airflow will keep them crispy.
Can I make these vegan?
Absolutely! Swap the parmesan cheese for your favorite vegan alternative or a couple of tablespoons of nutritional yeast for a delicious, cheesy flavor that stays plant-based.
Is there a gluten-free option for the coating?
Yes, simply use gluten-free panko or breadcrumbs. Many stores carry great gluten-free alternatives that toast up just as crispy and flavorful as regular panko.
Do I need to peel the zucchini first?
No need to peel! The skin adds lovely texture and color, plus extra nutrients. Just give your zucchinis a good wash, and you’re ready to slice.
Final Thoughts
Once you try a batch of Crispy Baked Zucchini Chips, you’ll see why they’ve become such a favorite—crunchy, cheesy, and impossibly snackable, with simple prep and wholesome ingredients. Give this recipe a go and discover for yourself just how tasty zucchini can truly be!
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Crispy Baked Zucchini Chips Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Crispy Baked Zucchini Chips are a delicious and healthier alternative to traditional potato chips. With a crunchy coating of panko breadcrumbs and Parmesan cheese, these zucchini chips are baked to perfection, making them a guilt-free snack or side dish.
Ingredients
Zucchini Chips:
- 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil
Breadcrumb Coating:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
- Prepare zucchini: Toss the zucchini slices with olive oil in a bowl until evenly coated.
- Coat zucchini: In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Press each zucchini slice into the mixture, coating both sides.
- Bake: Place coated slices on the baking sheet. Lightly spray the tops with cooking spray. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Serve: Enjoy warm with your favorite dipping sauce, if desired.
Notes
- For extra crispiness, salt zucchini slices for 10 minutes, pat dry before coating.
- Best enjoyed fresh as they lose crispness over time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
