Crispy Baked Zucchini Chips are a healthier alternative to traditional fried chips, offering the perfect combination of crunch and flavor. Thinly sliced zucchini rounds are coated with a seasoned breadcrumb mixture, baked to golden perfection, and served as a delicious snack or side dish.
Whether you’re looking for a guilt-free treat or a creative way to enjoy veggies, these zucchini chips will quickly become a favorite.
Kitchen Equipment Needed
- Sharp knife or mandoline slicer
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Cooling rack
Ingredients
- 2 medium zucchinis, thinly sliced
- 1/2 cup (60g) breadcrumbs (panko works best for extra crunch)
- 1/4 cup (30g) grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 2 tbsp olive oil spray
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Slice zucchinis into thin rounds, about 1/8 inch thick. Use a mandoline for even slices if available.
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In a separate bowl, whisk the egg.
- Dip each zucchini slice into the egg, allowing any excess to drip off, then coat it in the breadcrumb mixture. Press gently to adhere the coating.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray them with olive oil.
- Bake for 20–25 minutes, flipping the slices halfway through, until golden brown and crisp.
- Remove from the oven and let the chips cool slightly on a cooling rack for optimal crispiness.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Nutrition (Per Serving, Approx.)
- Calories: 120
- Protein: 5g
- Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Sodium: 220mg
Expert Tips
- Even Slices: Use a mandoline slicer to ensure uniform thickness for even baking.
- Extra Crunch: For added crispiness, broil the chips for 1–2 minutes at the end of baking.
- Prevent Soggy Chips: Pat zucchini slices dry with a paper towel before coating to remove excess moisture.
FAQs
Can I make these chips gluten-free?
Yes, substitute breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
How do I store leftover zucchini chips?
Store in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh for maximum crunch.
Can I use another vegetable instead of zucchini?
Absolutely! Try this recipe with yellow squash, eggplant, or sweet potatoes for a tasty variation.
Storing & Reheating
- Storing: Store leftover chips in an airtight container for up to 1 day.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
Substitutions & Variations
- Cheesy Boost: Add shredded cheddar or mozzarella to the breadcrumb mixture for extra cheesiness.
- Spicy Kick: Add 1/4 tsp cayenne pepper or chili flakes to the coating for a spicy twist.
- Herbaceous Flavor: Mix in dried oregano, basil, or Italian seasoning for a herby flavor profile.
Crispy Baked Zucchini Chips Recipe
Crispy Baked Zucchini Chips are a healthier alternative to traditional fried chips, offering the perfect combination of crunch and flavor. Thinly sliced zucchini rounds are coated with a seasoned breadcrumb mixture, baked to golden perfection, and served as a delicious snack or side dish.
Equipment
- - Sharp knife or mandoline slicer
- - Baking sheet
- - Parchment paper or silicone baking mat
- Mixing bowls
- - Cooling rack
Ingredients
- - 2 medium zucchinis thinly sliced
- - 1/2 cup 60g breadcrumbs (panko works best for extra crunch)
- - 1/4 cup 30g grated Parmesan cheese
- - 1 tsp garlic powder
- - 1 tsp paprika
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1 large egg
- - 2 tbsp olive oil spray
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Slice zucchinis into thin rounds, about 1/8 inch thick. Use a mandoline for even slices if available.
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In a separate bowl, whisk the egg.
- Dip each zucchini slice into the egg, allowing any excess to drip off, then coat it in the breadcrumb mixture. Press gently to adhere the coating.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray them with olive oil.
- Bake for 20–25 minutes, flipping the slices halfway through, until golden brown and crisp.
- Remove from the oven and let the chips cool slightly on a cooling rack for optimal crispiness.
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