Crispy Baked Zucchini Chips - The Guilt-Free Crunch You Crave

These Crispy Baked Zucchini Chips are a guilt-free snack that satisfy your cravings without the carbs, perfect for sharing.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chips

2 medium Zucchini Freshness is key; yellow squash can be substituted.
2 tablespoons Olive Oil Avocado oil is a good swap for higher smoke point.
1 cup Panko Breadcrumbs Opt for gluten-free breadcrumbs for a guilt-free snack.
1/2 cup Grated Parmesan Cheese Switch to nutritional yeast for a vegan alternative.
1 teaspoon Salt Adjust according to your taste preference.

Equipment

Oven
baking sheet
wire rack
Mixing bowls
Knife or mandolin

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Place a wire rack over a large rimmed baking sheet and spray it lightly with cooking spray.
Thinly slice the zucchini into 1/8" rounds using a sharp knife or mandolin.
Toss the zucchini slices with olive oil until evenly coated.
In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, and a pinch of salt. Mix well.
Dip each zucchini round into the breadcrumb mixture, ensuring it's fully coated, and shake off excess.
Arrange the coated zucchini rounds in a single layer on the wire rack.
Bake in the preheated oven for 15-20 minutes until golden brown and crispy.
Let the chips cool slightly before serving, preferably with a side of yogurt-based ranch.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 11gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For best results, serve immediately after baking. These chips can be stored in an airtight container at room temperature for up to 1 day.

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