Why You’ll Love This Recipe
- Healthier Snacking: Enjoy the crispiness of chips without the guilt. These zucchini chips are baked, not fried, reducing unnecessary fats and calories.
- Simple Ingredients: Made with common pantry staples, this recipe is both convenient and budget-friendly.
- Quick and Easy: With minimal preparation and cooking time, you can have a delicious snack ready in under 40 minutes.
- Versatile: Serve as an appetizer, side dish, or a crunchy addition to salads and sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium zucchinis, thinly sliced into 1/8-inch rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Cooking spray
- Greek yogurt ranch, for dipping (optional)
Directions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
- Prepare Zucchini: In a medium bowl, toss the zucchini slices with olive oil until evenly coated.
- Prepare Coating: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and salt. Mix well to ensure even distribution.
- Coat Zucchini: Dip each zucchini slice into the breadcrumb mixture, pressing gently to ensure the coating adheres well. Place the coated slices on the prepared wire rack in a single layer, ensuring they do not overlap.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the zucchini chips are golden brown and crispy. Keep an eye on them to prevent burning, as oven temperatures may vary.
- Serve: Remove from the oven and allow to cool slightly. Serve warm with Greek yogurt ranch dip on the side, if desired.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy version.
- Herb-Infused: Incorporate dried herbs such as oregano, basil, or thyme into the breadcrumb mixture for added flavor.
- Gluten-Free: Substitute regular panko breadcrumbs with gluten-free breadcrumbs to accommodate dietary restrictions.
- Dairy-Free: Omit the Parmesan cheese or replace it with a dairy-free alternative to make the recipe suitable for dairy-free diets.
Storage/Reheating
- Storage: Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. Note that they may lose their crispiness over time.
- Reheating: To restore some of the crispiness, reheat the zucchini chips in a preheated oven at 350°F (175°C) for about 5-10 minutes. Avoid using a microwave, as it can make the chips soggy.
FAQs
How do I prevent the zucchini chips from becoming soggy?
To prevent sogginess, slice the zucchini evenly to about 1/8-inch thickness and bake them on a wire rack to allow air circulation. Additionally, you can lightly salt the zucchini slices and let them sit for 10 minutes to draw out excess moisture, then pat them dry before proceeding with the recipe.
Can I use regular breadcrumbs instead of panko?
Yes, you can use regular breadcrumbs; however, panko breadcrumbs provide a lighter and crispier texture, which is ideal for this recipe.
Is it necessary to use a wire rack for baking?
Using a wire rack ensures even air circulation around the zucchini slices, promoting crispiness. If you don’t have a wire rack, you can place the slices directly on a parchment-lined baking sheet, but you may need to flip them halfway through baking to achieve even crisping.
Can I make the zucchini chips in an air fryer?
Yes, you can prepare these zucchini chips in an air fryer. Arrange the coated zucchini slices in a single layer in the air fryer basket and cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until golden and crispy.
What can I serve with zucchini chips besides Greek yogurt ranch?
These chips pair well with various dips such as marinara sauce, hummus, tzatziki, or a spicy aioli. Feel free to choose your favorite dipping sauce.
Can I prepare the zucchini chips ahead of time?
While zucchini chips are best enjoyed fresh for optimal crispiness, you can prepare them ahead of time and store them as mentioned above. Reheat in the oven before serving to regain some of the crisp texture.
Crispy Baked Zucchini Chips with Greek Yogurt Ranch
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy Baked Zucchini Chips with Greek Yogurt Ranch are a healthier snack or appetizer option, combining tender zucchini slices with a savory panko-Parmesan coating. Baked to golden perfection, these chips pair wonderfully with a tangy Greek yogurt ranch dip, offering a guilt-free treat perfect for any occasion.
Ingredients
- 2 medium zucchinis, thinly sliced (1/8-inch rounds)
- 1.5 tbsp olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 tsp salt
- Cooking spray
- Greek yogurt ranch (optional, for dipping)
Instructions
- Preheat your oven to 425°F (220°C). Spray a wire rack on a rimmed baking sheet with cooking spray.
- Toss zucchini slices with olive oil in a medium bowl.
- In a small bowl, combine panko breadcrumbs, Parmesan cheese, and salt.
- Coat zucchini slices in the breadcrumb mixture and place them on the prepared rack in a single layer.
- Bake for 15-20 minutes or until golden and crispy. Cool slightly before serving.
- Serve warm with Greek yogurt ranch or your favorite dip.
Notes
- For extra crispiness, use a wire rack to allow air circulation during baking.
- For a gluten-free option, substitute with gluten-free breadcrumbs.
- To reduce moisture, lightly salt zucchini slices and pat dry before coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
