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
