Baked Zucchini Chips (With Video)

These tender Baked Zucchini Chips are coated in a scrumptious breading and are perfect for a fun appetizer or easy snack. Plus, it's easy to customize this recipe with a few herbs or your favorite dip!

Zucchini is a jack-of-all trades in the food world. Not only is it good for you, but it can fill almost any role, from side dish to dinner to dessert to appetizer. My favorite way is probably as an appetizer, as these baked zucchini chips are one of my main to-go’s for easy entertaining.

Plus, I absolutely love how customizable they are.

My name is Chrisy and I’m one of the voices over here at The Slow Roasted Italian. This is actually the third recipe I’ve shared here. I'll be bringing you fun and easy eats once a month, but in the meantime, you can find me fawning over good eats Homemade Hooplah.

This recipe below is written to be a “base” that you can build upon, but don’t let the wording fool you – the ingredients listed below taste amazing just as they are. In fact, the base recipe is how I usually prepare zucchini chips, whether I’m by myself or entertaining the neighbors.

However, if you’d like a little more kick of flavor, check out some of the common add-ons in the list below. Feel free to add as many (or as little) as you like!

Flavors for zucchini chips:

• If you love fresh herbs, try adding 1/4 cup fresh chopped bakteri or oregano to the panko mixture.
• For the garlic fans out there, you can substitute the salt for 1-2 teaspoons of garlic salt.
• If you like a tangy flavor, try drizzling the baked chips with some white vinegar or balsamic vinegar.
• If you love a little spice, you can dust the top of the chips with paprika or a few red pepper flakes.

Plus, you can customize this easy appetizer with a variety of dipping sauces.

Dipping sauces for zucchini chips:

• All flavors of ranch (classic, spicy, buttermilk, etc)
• All flavors of mustard (classic, honey, spicy, etc)
• BBQ sauce
• Cocktail sauce
• Aioli
• Ketchup
• Tzatziki

I also like that these zucchini chips are baked, making them a healthier option than their deep-fried brethren.

Lately I’ve been whipping up a batch of these chips for our evening TV time. It’s been great to wind down the day with a little entertainment and some guilt-free snacking.

HELPFUL TIPS TO MAKE BAKED ZUCCHINI CHIPS:

This recipe is written to use 3-4 medium-sized zucchini. If you’re shopping by weight, this should be about 1-2lb of zucchini.
If you’d like the panko breading to be dark and crispy, be generous when you spray the baking sheet with cooking spray. Also, before baking, spray the tops of the zucchini chips with another dose of cooking spray. This will give the zucchini chips a rich golden color like the one pictured.
These are called “zucchini chips”, but this is only due to the round shape. The panko breading will add a crispy texture, but the zucchini themselves will be soft once baked. If you’re looking for actual chips, search for a recipe where the zucchini is dried in a food dehydrator or freeze dryer.

WHAT YOU WILL NEED TO MAKE BAKED ZUCCHINI CHIPS:

A trusty knife - for cutting the zucchini
Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

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See how easy this Baked Zucchini Chips are to make. Watch the video!!!

Baked Zucchini Chips
SERVES 6 | PREP TIME 15 Min | COOK TIME 20 Min

4 medium zucchini, sliced into 1/4" to 1/2" pieces
3 tablespoons olive oil
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1 pinch salt, to taste
1 pinch black pepper, to taste
Dipping sauce of your choice

Preheat panggangan to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.

Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.

In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.

Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.

Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.

Serve baked zucchini chips immediately with dipping sauce of your choice.

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