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.