Crispy Baked Zucchini Chips

This crispy baked zucchini chip recipe transforms humble summer squash into an addictive snack that disappears within minutes in my household. The perfect balance of crunchy exterior and tender interior makes these chips irresistible whether served as an appetizer or alongside your main dish.

I discovered this recipe during zucchini season when my garden produced more than I could handle. What started as a desperate attempt to use excess produce became our family's most requested summer snack.

Ingredients

• 2 medium zucchini sliced 1/8 inch thick Select firm zucchini with bright green skin for best results
• 1.5 tablespoons olive oil Use extra virgin for better flavor but any olive oil works
• 1/3 cup panko breadcrumbs These Japanese breadcrumbs provide superior crispiness compared to regular breadcrumbs
• 1/3 cup parmesan cheese grated Freshly grated parmesan delivers more flavor than pre packaged varieties
• 1/4 teaspoon salt Fine sea salt works best but kosher salt is a good alternative

Step-by-Step Instructions

Preheat Oven

Heat your oven to 425°F. Take a baking sheet and place a wire rack on top. Spray the rack thoroughly with cooking spray to prevent sticking. This setup allows air to circulate around the zucchini creating crispy chips on both sides.

Prepare Zucchini

Slice zucchini into consistent 1/8 inch rounds using a sharp knife or mandoline for even thickness. Toss the slices in a bowl with olive oil ensuring each piece gets a light coating. The oil helps the breading stick and promotes browning.

Create Coating

In a separate bowl combine the panko breadcrumbs parmesan cheese and salt mixing well to integrate all ingredients. This savory coating creates the perfect crispy exterior while the cheese adds rich umami flavor.

Bread The Zucchini

Working with one slice at a time dip each zucchini round into the breadcrumb mixture pressing gently to ensure good adhesion on both sides. Arrange the coated slices in a single layer on the prepared wire rack making sure they do not overlap.

Bake To Perfection

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes until the chips turn golden brown and develop a satisfying crispness. Watch carefully in the final minutes to prevent burning as ovens can vary.

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The panko breadcrumbs are truly the secret ingredient here. I once attempted this recipe with regular breadcrumbs during a pantry shortage and while still good the texture was noticeably less crispy. My daughter actually requested we drive to the store just to get panko for the next batch.

Preventing Soggy Chips

The biggest challenge with zucchini chips is moisture content. For extra crispy results salt your sliced zucchini and let them sit in a colander for 10 minutes before patting dry with paper towels. This draws out excess moisture resulting in chips that stay crispy longer. I learned this technique after several batches that became soggy too quickly and it makes a remarkable difference in the final texture.

Flavor Variations

While the classic parmesan version remains my family favorite you can easily customize these chips with different seasonings. Try Italian herbs like oregano and basil for a Mediterranean twist or add smoked paprika and garlic powder for a savory kick. Ranch seasoning powder is particularly popular with kids while adults might appreciate a sprinkle of red pepper flakes for heat. Experiment with your favorite spice blends to create unique flavor profiles.

Serving Suggestions

These zucchini chips are versatile enough to complement many meals. Serve them alongside sandwiches as a healthier alternative to potato chips or present them as an appetizer with a cooling yogurt dip. They make an excellent side dish for grilled meats or can be enjoyed on their own as a nutritious snack. For entertaining I arrange them on a wooden board with other vegetable chips creating a colorful and impressive display that always gets compliments.

Storage Tips

Zucchini chips are best enjoyed immediately after baking when they reach peak crispness. If you need to store leftovers allow them to cool completely then place in an airtight container with paper towels to absorb moisture. They will keep at room temperature for up to 2 days though they will gradually lose some crispness. To refresh refrigerated chips place them on a baking sheet in a 350°F oven for 5 minutes until warmed and crispy again.

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Recipe FAQs

→ How do I prevent my zucchini chips from becoming soggy?

To prevent sogginess, salt the zucchini slices and let them sit for about 10 minutes before patting dry with paper towels. This draws out excess moisture. Also, make sure to use a wire rack placed on a baking sheet when baking, as this allows air to circulate around the chips, helping them crisp up evenly.

→ Can I make these zucchini chips ahead of time?

While these chips are best enjoyed immediately after baking when they're at peak crispness, you can prepare the zucchini slices and coating mixture ahead of time. Store them separately in the refrigerator and assemble just before baking. Already baked chips can be reheated in a 350°F oven for a few minutes to regain some crispness.

→ What can I serve with these zucchini chips?

These crispy zucchini chips pair wonderfully with dipping sauces like ranch, tzatziki, marinara, or garlic aioli. They make a great appetizer before a meal, a side dish alongside sandwiches, or can be enjoyed as a healthier snack alternative on their own.

→ Can I use different seasonings for the zucchini chips?

Absolutely! While the basic recipe calls for salt and parmesan, you can customize the flavor profile by adding garlic powder, Italian seasoning, paprika, cayenne pepper for heat, or even nutritional yeast for a dairy-free alternative to parmesan. Just mix your chosen seasonings with the breadcrumbs before coating.

→ How thin should I slice the zucchini?

For the best results, slice the zucchini approximately 1/8 inch thick. Slices that are too thin may burn easily, while thicker slices might not get crispy enough. Using a mandoline slicer helps achieve consistent thickness, but careful knife work can also produce good results.

→ Can I make these zucchini chips without breadcrumbs?

Yes, you can make these chips without breadcrumbs. For a lower-carb option, use just parmesan cheese (increase the amount to 1/2 cup) and your seasonings. Almond flour or crushed pork rinds can also substitute for panko to create a keto-friendly version while maintaining the crispy texture.