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 1/4″ 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
Ingredients
- 3/4 lb. zucchini (2 small), cut into 1/4" slices
- 3/4 cup panko
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 Tbsp parmesan cheese
- 2 large eggs
Instructions
- 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.
OMG I totally made breaded zucchini for dinner tonight too!!! I am so excited to see that you did too…so delicious!
oh my amazing! That is a gorgeous looking salad. Glad it turned out better than expected. I once realized halfway through a muffin recipe that I didn’t have enough of a couple ingredients and ended up improving- best muffins I’ve ever made.
Chopped summer squash & corn scrapped of the cobb as an addition to traditional pasta salad 🙂
I was using my usual recipe for carrot cake, which calls for pineapple. However, instead of adding an 8oz can of pineapple like I was supposed to, I accidentally added a 20oz can. Was so afraid the cake would be too watery, but wouldn’t ya know….it just made it even more deliciously moist! 🙂
when I burned my first jam.. it gave the jam a very nice flavor!
I’ve made zucchini chips before and they are the only way I have successfully gotten my entire family to eat zucchini. That is how awesome they are. I love the salad with them and the feta – good call on flavors.
Let’s see, kitchen disasters turned good. The one time I’ve attempted to make ice cream, my ice cream maker never quite got cold enough even after being in the freezer for 48 hours. As a result, I ended up more with ice cream milk…which made for an excellent pumpkin shake!
OMGosh!!! that looks sooooo gooooood! I might just have to try make it, at least I can use fresh zucchini from my own garden! Hope its good as yours! Thanks for sharing! 🙂
I’d have to say my attempt at a healthy bean dip, its wasnt anything like what i wanted it to be but delicious anyways!
nice salad : ) Looks wicked yummy!
my best accidental yum was putting somethings together for dinner one night and imporvising. i ended up “stir frying” floured chicken and broccoli with a different sauce then i meant to lol but was still really yummy with the white rice : )
We were making pancakes one morning and the recipe called for a dash of cinnamon. Well, the lid was not on right and the cinnamon came pouring out into the mixture. It was already late in the morning so we used the batter anyway and WOW. The extra cinnamon gave the pancakes an AWESOME kick and ever since then we pour on the cinnamon!
My families favorite “Spicy Pasta” was an accident because I add red chilli powder on accident, but it turned out great!
This salad looks absolutely luscious…I love it when there is a warm vegetable of any kind on my salad…so delicious!!
My best “mistake” was while making a batch of brownies with marshmallow and chocolate ganache topping. I still have no idea what I did wrong, but they came out with a very cakey consistency. Not at all chewy like brownies. So then I just had chocolate cake with marshmallow and chocolate ganache topping!
Our favorite “accident” came from the fun of experimenting with our panini press. The kids spread chimichurri sauce instead of pesto on their sandwiches…YUM!! It is delicious! Now we always have both available.
I wouldn’t necessarily say it was an accident, but a couple of years ago I was making cheeseburger slider appetizers for a party. Almost all the way cooked and I realize I forgot the buns! Oh no! But I had english muffins, so I broiled the sliders on the english muffins instead. They meat came out absolutely perfect and the juice seeped into the crispy muffin, but didn’t soak through like it would on a regular bun! They’re my most requested appetizer!
These would be great to serve as little appetizers at a dinner party! I’ve never had a very successful “accident”…I ususally just make Z eat them! =)
Oh my goodness those zucchini chips look amazing! Delicious and healthy! Love it. I don’t think I quite have an accidental best idea ever except for a while I realized that anything tasted good if you added enough cayenne pepper to it. That doesn’t quite count though. Otherwise, I end up ordering take-out.
I love zucchini cooked any which way! These look delicious.
I’m stealing this story from my husband: one time he ran out of cranberry juice for his famous BBQ sauce and used Mountain Dew instead. The ribs were unbelievable!