Description
Light, crispy, and flavorful, these baked zucchini chips are a healthy alternative to traditional chips. Coated in Parmesan and panko, they’re baked to perfection and pair perfectly with a creamy Greek yogurt ranch dip.
Ingredients
Scale
- 2 medium zucchini, sliced into 1/8-inch rounds
- 1 ½ tbsp olive oil
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
For the Greek Yogurt Ranch (Optional):
- ½ cup plain Greek yogurt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
- Prepare the zucchini by slicing it into 1/8-inch rounds and patting them dry to remove excess moisture.
- Mix breadcrumbs and seasonings in a bowl. In a separate bowl, toss zucchini with olive oil.
- Coat the zucchini in the breadcrumb mixture, pressing lightly to adhere.
- Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
- Prepare the dip by mixing all Greek yogurt ranch ingredients in a small bowl.
- Serve warm with the dip and enjoy!
Notes
- Use gluten-free breadcrumbs for a gluten-free version.
- To enhance crispiness, bake on a wire rack instead of parchment paper.
- For extra crunch, broil the chips for 1-2 minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American