Crispy Baked Zucchini Chips Recipe

There’s something magically irresistible about snackable, golden brown Crispy Baked Zucchini Chips. Their crunchy edges and cheesy coating are the stuff of real food daydreams, and you won’t believe how simple they are to make! These oven-baked chips transform everyday zucchini into a crave-worthy treat, perfect as a healthier alternative to traditional chips. Whether you serve them with a creamy Greek yogurt ranch dip or devour them by the handful straight off the pan, these chips are bound to become your new favorite way to use up summer zucchini.

Ingredients You’ll Need

You’ll love how approachable and wholesome the ingredients for Crispy Baked Zucchini Chips are. Each one plays a key role in building the perfect balance of crunch, saltiness, and subtle richness, all while letting the zucchini’s fresh flavor shine.

• Zucchini: Thinly slicing two medium zucchini ensures every chip gets perfectly crisp in the oven.
• Olive oil: This helps the slices turn golden brown and gives delicious flavor—don’t skimp on quality here!
• Panko breadcrumbs: Panko is extra light and crunchy, making these chips ultra-crispy compared to regular breadcrumbs.
• Grated parmesan cheese: Adds a salty, savory punch and melts into the crust for great color and flavor.
• Salt: Enhances all the flavors and gives the chips that classic savory finish.
• Greek yogurt ranch (optional): Creamy, tangy, and made for dipping—this takes Crispy Baked Zucchini Chips over the top!

How to Make Crispy Baked Zucchini Chips

Step 1: Prep Your Baking Sheet

Start by preheating your oven to a high 425 degrees to ensure maximum crispiness. Grab a large, rimmed baking sheet and place an oven-proof wire rack on top. A quick spritz of cooking spray over the rack is your secret weapon—it lets the zucchini chips crisp up on all sides and prevents any sticking disasters later.

Step 2: Slice and Toss the Zucchini

Take your zucchini and cut them into thin, even rounds—aim for about 1/8 inch thick. The thinner, the better for that craveable crunch! Once they’re all sliced, toss them in a bowl with olive oil, making sure each piece is well coated for a perfectly golden finish.

Step 3: Mix the Crunchy Coating

In a separate bowl, mix together the panko breadcrumbs, grated parmesan cheese, and salt. Stir them well so the flavors are evenly distributed—this blend will give your Crispy Baked Zucchini Chips their signature cheesy, savory crust.

Step 4: Coat Each Zucchini Round

Working one at a time, dip each zucchini round into the breadcrumb mixture, pressing gently to ensure a thick, even coating. Line them up on your prepared wire rack, giving each one a little personal space so they bake up crispy instead of soggy.

Step 5: Bake to Golden Perfection

Slide your baking sheet into the oven and bake for 15–20 minutes, keeping an eye out toward the end. The chips should be beautifully golden and crisp. Serve them up—ideally with a side of Greek yogurt ranch for dipping—then watch them disappear!

How to Serve Crispy Baked Zucchini Chips

Garnishes

A finishing sprinkle of fresh chopped parsley or a pinch of flaky sea salt right out of the oven really elevates your Crispy Baked Zucchini Chips. For a little heat, add a dash of crushed red pepper or smoked paprika—make them your own!

Side Dishes

These chips make a sensational side for all kinds of mains, from grilled chicken to a juicy veggie burger. They also shine alongside other snacks for a fun afternoon platter, paired with crisp veggies, olives, and a tangy feta dip.

Creative Ways to Present

Take your Crispy Baked Zucchini Chips to the next level by stacking them in a tall glass or serving them in a parchment-lined basket for a playful, pub-inspired vibe. Or lay them out on a board with an array of dips for an eye-catching, crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Crispy Baked Zucchini Chips (a big “if”!), let them cool completely before storing. Keep them in an airtight container in the fridge—they’re best enjoyed within 2 to 3 days for the crispiest texture.

Freezing

For longer storage, you can freeze baked chips on a baking sheet until solid, then transfer to a freezer-safe bag or container. Be aware, though, some crispiness is lost in the freezer—so these are best enjoyed fresh or just refrigerated.

Reheating

To bring back the chips’ crunch, reheat them on a wire rack in a 400 degree oven for just a few minutes. This revives that signature crispiness much better than a microwave, so your leftovers taste almost as good as new.

FAQs

Can I make Crispy Baked Zucchini Chips without a wire rack?

Absolutely! While a wire rack helps air circulate for even crisping, you can bake them directly on a parchment-lined sheet pan. Just flip the chips halfway through and space them out to avoid sogginess.

Do I need to peel the zucchini first?

No peeling needed—the skin adds gorgeous color and extra nutrients. Just wash the zucchini well and slice thin for the best Crispy Baked Zucchini Chips.

Can I use regular breadcrumbs instead of panko?

Yes, but keep in mind that panko gives the crispiest texture. Regular breadcrumbs will work, but the chips may be slightly less light and crunchy.

How do I get uniformly thin slices?

A sharp chef’s knife works, but a mandoline slicer makes super quick, even cuts and ensures all your zucchini chips bake at the same speed and crisp up equally.

What else can I dip these chips in?

Stretch your snack game by dipping them in everything from classic marinara to garlicky aioli or spicy sriracha mayo. The subtle flavor of Crispy Baked Zucchini Chips pairs well with all kinds of sauces!

Final Thoughts

Give your snack routine a major upgrade with these easy, addictive Crispy Baked Zucchini Chips. I love seeing how excited everyone gets when this tray hits the table! Try them out—chances are they’ll become a go-to in your kitchen, too.

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