These Baked Zucchini Chips are the most healthy snack ever!
They’re golden brown and crispy, and they’re incredibly easy to cook. You may eat them plain or with your favorite dip.
Zucchini is a vegetable that may be used in many ways. I prefer to use it in baked products like my healthy zucchini muffins and chocolate zucchini bread, but I like it even more in savory recipes.
I love zucchini boats and zucchini corn fritters at this time of year, and right now I’m really like these Baked Zucchini Chips.
These chips are a terrific snack or side dish, but only if they come off the sheet pan. 🙂
Why you’ll enjoy this recipe:
- Baked zucchini chips in the oven are crispy and golden brown, and they taste like parmesan.
- This is a healthier, lower carb snack or side dish.
- They take only approximately 35 minutes to prepare and are really easy to execute.
- You can simply make the recipe gluten-free by adding gluten-free bread crumbs.
Things you need for the recipe
This recipe for baked zucchini chips only needs four basic things!
- ○ Zucchini, two medium
- ○ Olive oil
- ○ Bread crumbs
- ○ Parmesan cheese
- ○ Salt
Notes about the ingredients
Zucchini. For this dish, you only need two medium zucchini. You might need more of the breadcrumb mixture if your zucchini are bigger.
Oil. The zucchini rounds are covered with olive oil, which helps the parmesan cheese and breadcrumbs stick to them.
Bread crumbs. You can use any kind of breadcrumbs you choose, but I chose panko. If you can’t eat gluten, use breadcrumbs that don’t have gluten in them.
Cheese made from Parmesan. This recipe can be made dairy-free by replacing the parmesan with more breadcrumbs. The parmesan provides a lot of flavor.
How to cook zucchini chips
Making these baked zucchini chips is incredibly simple. If you have kids, they would have a lot of fun dipping the zucchini rounds in the breadcrumbs!
Tip: Cut the zucchini into thin, even pieces so that they cook evenly. You can use a knife or a mandolin slicer to make them about 1/8 inch thick.
- Mix the zucchini rounds with the olive oil in a medium basin.
- Put the parmesan, breadcrumbs, and salt in a small bowl and mix them together well.
Put the zucchini rounds in the breadcrumb mixture and coat them well.- Put the zucchini on a wire rack over a baking sheet and bake for 20 minutes, or until they are golden brown and crispy.
Ideas for serving
Zucchini chips are quite flexible and may be served in many ways, unless you stand over the sheet pan and eat them right away.
You can serve them as a snack or appetizer with or without your favorite dipping sauce. I love to dip these in my Greek yogurt ranch or marinara. They also taste great with pesto or tzatziki.
They go nicely with grilled hamburgers or chicken wings made in an air fryer!
Notes for the recipe
Tip: Cut the zucchini into thin, even pieces so that they cook evenly. You can use a knife or a mandolin slicer to make them about 1/8″ thick, which is what they should be.
You should eat baked zucchini chips right away, either plain or with your favorite dipping sauce.
If you can’t eat gluten, use gluten-free breadcrumbs. If you’re on a keto diet, leave off the breadcrumbs and add more parmesan cheese.