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Oven-Baked Zucchini Chips

Crispy, golden-baked zucchini chips that offer a healthy alternative to traditional chips with no deep-frying guilt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Zucchini Chips Ingredients
  • 3 medium zucchinis, washed and thinly sliced Use a mandoline for even chips.
  • 1 cup panko breadcrumbs Swap for gluten-free panko if needed.
  • 1/2 cup grated Parmesan cheese Try Pecorino Romano for a sharper bite.
  • 2 large eggs, beaten For a vegan swap, use aquafaba with a tablespoon of cornstarch.
  • 1/2 cup all-purpose flour Or chickpea flour for a nutty twist.
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika Regular paprika works for a milder flavor.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons melted olive oil Or olive oil spray for brushing.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and set a cooling rack on one, if available.
  2. Slice the zucchinis into 1/8- to 1/4-inch rounds. Lay them on a tray and lightly salt both sides to draw out moisture; let sit for 5–7 minutes, then pat dry with paper towels.
  3. Set up a dredging station: bowl with flour, bowl with beaten eggs, bowl with panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. Mix the coating until aromatic.
Coating
  1. Dredge each zucchini slice in flour, dip in egg, then press into the panko mixture until generously coated.
  2. Place slices on the prepared baking sheet or the cooling rack. Lightly spray or brush the tops with olive oil.
Baking
  1. Bake for 10–14 minutes, then switch the pans top-to-bottom and bake another 2–4 minutes until edges are crisp and crumbs are nutty brown.
  2. Remove from oven and let cool slightly on a wire rack.
Serving
  1. Serve warm with lemon wedges, marinara, or a herby yogurt dip.

Notes

If you love herbaceous flavors, stir in a tablespoon of chopped fresh parsley or basil into the breadcrumb mix. For a dessert-like crunch, toss slices in cinnamon sugar before baking.