Crispy Baked Zucchini Chips (Print Format)

Golden zucchini chips baked to a crisp with parmesan and panko for a crunchy, light snack or side dish.

# Ingredients:

→ For the zucchini chips

01 - 2 medium zucchini, sliced into 1/8-inch rounds
02 - 1.5 tablespoons olive oil
03 - 1/3 cup panko breadcrumbs
04 - 1/3 cup grated parmesan cheese
05 - 1/4 teaspoon salt
06 - Greek yogurt ranch for dipping (optional)

# Steps:

01 - Preheat the oven to 425°F. Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
02 - In a medium bowl, toss the zucchini rounds with the olive oil, ensuring each round is evenly coated. Note: Confirm that the zucchini slices are thin (1/8 inch) to achieve crispiness.
03 - In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Stir well to ensure the mixture is evenly mixed.
04 - Dip each zucchini round into the breadcrumb mixture until fully coated, then place them on the prepared wire rack.
05 - Bake the zucchini chips for 15–20 minutes or until golden brown and crispy. Monitor closely to prevent overbaking.
06 - Serve immediately alongside Greek yogurt ranch (if desired) as a dipping sauce. Enjoy your crispy zucchini chips!

# Tips:

01 - Ensure zucchini rounds are cut thin for optimal crispiness.
02 - Use a wire rack to promote even airflow and baking.
03 - Serve immediately after baking to retain crisp texture.