Zucchini Chips (original) (raw)
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Oven-baked Zucchini Chips are so crispy and cheesy, you might just forget that you’re eating a vegetable! They’re easy to make and even easier to dip and devour.
Why You’ll Love This Baked Zucchini Chips Recipe
- The Tastiest of Veggies. Zucchini chips are the rounder, flatter cousins to Zucchini Fries, here for you when you want your panko-coating-to-vegetable ratio dialed up to EXTREME CRISPY.
- No Frying Required. No deep frying, no shallow frying, not even air frying is needed to get these zucchini chips golden brown and perfectly crisp. Baking means you can cook them all at the same time, rather than breaking them up into batches.
- Highly Dippable. We love a zucchini fry, but baked zucchini slices are ideal for scooping up lots and lots of marinara or Greek Yogurt Ranch Dip.
How to Make Zucchini Chips
The Ingredients
- Zucchini. Or another summer squash like yellow squash or zephyr squash.
- Panko Breadcrumbs. For maximum crispiness. Homemade breadcrumbs are a good swap for panko because they have a coarse texture; just stay away from the sawdust-like store-bought breadcrumbs.
- Flour. I like to use white whole wheat flour, but all-purpose flour is fine too.
- Parmesan Cheese. Grate your own for the best flavor and meltiness.
- Seasonings. Italian seasoning, kosher salt, garlic powder, and ground black pepper.
- Egg. Beat this enough to completely break up the yolk and white.
- Nonstick Cooking Spray. This is how you get the exterior nice and crisp on baked zucchini chips. I prefer a spray to drizzling oil because you get a more even coating that way.
The Directions
- Prep the Zucchini. Cut them into rounds and pat them dry.
- Prep the Dredging Stations. Egg in one bowl, breadcrumb mixture in another.
- Dredge the Zucchini. Egg first, then panko.
- Arrange on Baking Sheet. Give them some space and spray them evenly with cooking spray.
- Bake. Place the pans in the oven and bake zucchini chips at 425 degrees F for 10 minutes, then spray again, turn the pans and switch their positions in the oven, and bake for 10 minutes more. Sprinkle the zucchini chips with salt and ENJOY!
Recipe Variations
- Make Them Vegan. Use a flax egg made with plant milk for the egg and swap nutritional yeast for the Parmesan.
- Try Another Herb. Instead of Italian seasoning, you can use a single dried herb like thyme or rosemary, or another seasoning blend you like.
- Give Them a Kick. Add a pinch (or two) of cayenne to the breadcrumbs or whisk a dash of hot sauce into the egg.
- Make Them Gluten-Free. Use a measure-for-measure gluten-free flour substitute and gluten-free panko. Can’t find GF panko? Try crushed Rice Chex cereal.
What to Serve with Zucchini Chips
- Burgers. These zucchini chips are a great side for Turkey Burgers or Shrimp Burgers.
- Sandwiches. Pair your crispy chips with a Steak Sandwich or Grilled Chicken Sandwich.
- Sauces and Dressings. For a creamy, delicious dipping sauce that’s not the usual ranch or marinara, try this Green Goddess Dressing.
Recipe Tips and Tricks
- Pat the Zucchini Dry. This helps the egg and panko stick to the zucchini rounds.
- Use Chopsticks for Dipping. To keep your fingers from being coated in egg and breadcrumbs, use chopsticks to coat the zucchini.
- Don’t Use Huge Zucchini. They have large seeds and more moisture, which makes them iffy for recipes like zucchini fries. Save those giant zucchini for Blueberry Zucchini Bread and Chocolate Zucchini Muffins!
- Don’t Overcrowd the Pan. Be sure to spread out the zucchini chips on the baking sheet so they’re not touching each other. This will allow them to get crispy all around without steaming.
Cheesy, crispy oven-baked zucchini chips are the best way to eat your veggies! They're easy to make and impossible to resist.
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- 2 medium zucchini about 1 pound
- ½ cup Panko breadcrumbs
- ½ cup white whole wheat flour or all-purpose flour
- ¼ cup finely grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt plus an extra pinch or two
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 large egg
- Nonstick cooking spray olive oil or canola oil flavored
Place oven racks in the upper and lower thirds of your oven and preheat the oven to 425°F. Coat 2 large, rimmed baking sheets with nonstick spray.
Trim off the ends of the zucchini and cut crosswise into ¼-inch-thick coins. Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry.
In wide, shallow dish (I use a pie dish) combine the Panko, flour, Parmesan, Italian seasoning, salt, garlic powder, and pepper. In a separate wide-shallow dish briskly whisk the egg until lightly foamy.
Place the zucchini in the bowl with the egg, tossing to coat them evenly. Shake off any excess egg, then add them to the bowl with the panko mixture. Coat them with the panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheets, ensuring they do not touch. Repeat with remaining zucchini.
Lightly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with spray once more. Return to the oven, rotating the pans 180 degrees and switching their positions on the upper and lower racks, then continue baking for 10 additional minutes, until the crumbs are crisp and golden and the insides are tender. Immediately sprinkle with a pinch of additional salt. Serve right away (the chips will soften as they sit).
To make vegan, use nutritional yeast in place of parmesan; swap the egg for a flax egg made with nondairy milk.
Adapted from my Zucchini Fries
TO STORE: Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. I don’t recommend freezing this recipe, as the zucchini will end up mushy the second time around.
TO REHEAT: To re-crisp the zucchini chips, heat them in a 425ºF oven or air fryer until warmed through.
Serving: 1(of 3)Calories: 189kcalCarbohydrates: 27gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 69mgPotassium: 430mgFiber: 4gSugar: 4gVitamin A: 430IUVitamin C: 23mgCalcium: 142mgIron: 2mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!