What to do with all that summer zucchini? These Baked Zucchini Chips are deliciously flavorful and healthy and have the most satisfying crunch. Enjoy them as a side dish, snack, or salad topper!
(This recipe for Baked Zucchini Chips was originally published in July 2010, but was updated with new photos in 2019).
With the end of summer comes a plethora of zucchini. At this point, you may even be, dare I say, a little bit sick of it? Of course, you can always shred it up and put it in zucchini bread (I'm pretty sure there are about a zillion zucchini bread recipes on the internet these days) or you can throw it in yet another stir-fry. But do you want to serve zucchini in a way that you'll never get sick of?
Slice up all your zucchini and make these baked zucchini chips immediately. Not only do they make an absolutely fabulous side dish, but they're so delicious, you'll find yourself eating them as a snack. A snack that's a whole lot healthier than the potato chips you may otherwise find yourself going for. Plus, zucchini chips make the very best salad topper.
To be honest, this recipe was born out of an accident. A couple weeks ago while roasting veggies, my slices of zucchini got a little bit too crispy in the oven and started to resemble chips. From there, I decided to add a little breading and make a baked zucchini chip that is positively addictive.
BAKED ZUCCHINI CHIPS RECIPE
I sliced two zucchinis for this recipe, but feel free to adjust to your needs. While I did enjoy the leftover baked zucchini chips for a couple days after making them, they are definitely best fresh out of the oven and do get a little bit less crispy after sitting in the fridge over night.
Start by pre-heating your oven to 475 degrees and slicing the zucchini pretty thinly, in about ¼" thick rounds.
In a medium shallow bowl, lightly beat two eggs. And in a second bowl, mix together panko, herbs/spices, and parmesan cheese.
First, dunk zucchini slices in the egg wash and then coat in the panko mixture. Place all slices on a greased baking sheet sprayed with a bit of cooking oil.
Bake for 5 minutes then flip each slice and bake for another 7-10 minutes until zucchini rounds are golden brown and crispy.
Hello, perfect little zucchini chips. I wish there was a way to bag these up and keep them nice and crispy for days. Not only would I be making huge batches of these, but I'd probably be selling them, too!
Why is zucchini so much more delicious with a little bit of crunch and flavor?
I ate about a million of these chips on their own and then I decided to use them to top the summer salads we were having for dinner. The salads were simple, consisting of spinach, fresh corn, feta cheese, and a yogurt/lemon dressing.
The baked zucchini chips added an extra little crisp and some more fun flavor.
If you have friends or family who claim to not like zucchini, make these baked zucchini chips along with a fun dipping sauce and follow up accordingly. I'll be over here waiting to hear the verdict!
Everyone is always claiming they want to eat healthier, but it can be so hard when you crave something crispy and flavorful and you have a bag of chips hiding in your cabinet. Baked zucchini chips to the rescue!
Plus, what else are you gonna do with that summer zucchini that just won't quit?
Have you ever had a cooking accident that led to something wonderful?
If you're looking for more ways to make boring old vegetables more fun, try my Beer Batter Fried Brussels Sprouts or my Skillet Green Bean Casserole. And for another great zucchini idea, try these Zucchini Fries from Life Made Sweeter!
Baked Zucchini Chips
- ¾ lb. zucchini (2 small), cut into ¼" slices
- ¾ cup panko
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 3 Tbsp parmesan cheese
- 2 large eggs
- Preheat oven to 475 degrees and spray a baking sheet with cooking oil.
- In a medium shallow bowl whisk together bread panko, oregano, basil, thyme, garlic pepper, salt, pepper, and parmesan cheese. In a separate medium shallow bowl, light beat eggs. bowl.
- Dip each zucchini slice in egg and then dunk in panko mixture to coat. Place all slices on prepared baking sheet.
- Bake for 5 minutes then flip each slice and bake for another 7-10 minutes until golden brown and crispy.