These Baked Zucchini Chips are the best way to snack healthily

They’re golden brown and crispy, which makes them hard to stop eating. They’re also really easy to make and taste great on their own or with your favorite dip.

Zucchini is a very flexible veggie. I prefer to use it in baked products like my healthy zucchini muffins and chocolate zucchini bread, but I like it even more in savory recipes.

I can’t get enough of zucchini boats and zucchini corn fritters right now, and I’m really into these Baked Zucchini Chips.

These chips are a terrific snack or side dish, but only if they come off the sheet pan. 🙂

What you’ll enjoy about this recipe:

• Zucchini chips fried in the oven are crispy and golden brown, with the taste of parmesan cheese.
• This is a snack or side dish that is healthier and has fewer carbs.
• It just takes about 35 minutes to make them, and they are really easy to do.
• You can simply make this recipe gluten-free by substituting gluten-free bread crumbs.

This recipe for baked zucchini chips just needs four easy ingredients!

• ( ) Zucchini, 2 medium-sized
• ( ) Olive oil
• ( ) Bread crumbs (Panko)
• ( ) Parmesan cheese
• ( ) Salt, to taste

Ingredient descriptions:

Zucchini. You only need two medium-sized zucchini for this dish. You might need more of the breadcrumb mixture if your zucchini are bigger.

Oil. Olive oil helps the breadcrumbs and parmesan cheese stick to the zucchini rounds.

Bread crumbs. You can use any kind of breadcrumbs you choose, but I chose panko. If you can’t eat gluten, use gluten-free breadcrumbs.

Cheese from Parmesan. The parmesan gives it a lot of flavor, but you can use more breadcrumbs instead to make it dairy-free.

Instructions to make the baked zucchini chips

Making these baked zucchini chips is incredibly simple. If you have kids, they would have a lot of fun dipping the zucchini rounds in the breadcrumbs!

Tip: Make sure to cut the zucchini into thin, even pieces so that they cook evenly. You can use a knife or a mandolin slicer to make them about 1/8 inch thick.

For full instructions, see the recipe card below.

1. Preheat oven to 400°F (200°C).
2. Put the zucchini rounds in a medium basin and toss them with the olive oil.
3. Put the parmesan, breadcrumbs, and salt in a small bowl and mix them together well.
4. Put the zucchini rounds in the breadcrumb mixture and coat them well.

5. Put the zucchini on a wire rack over a baking sheet and bake for 20 minutes, or until it is golden brown and crispy.

How to serve and enjoy your baked zucchini chips

You can eat zucchini chips in a lot of different ways, but don’t eat them straight from the oven.

You can eat them as a snack or an appetizer with or without your favorite dipping sauce. They taste great when dipped in my Greek yogurt ranch or marinara. You could also use pesto or tzatziki.

They go nicely with grilled hamburgers or chicken wings cooked in an air fryer!

Tip: Make sure to cut the zucchini into thin, even slices so they cook evenly. You can use a knife or a mandolin slicer to make them about 1/8 inch thick if you want.

You should eat baked zucchini chips right away, either plain or with your favorite dipping sauce.

If you can’t eat gluten, use gluten-free breadcrumbs. For a keto diet, leave off the breadcrumbs and use more parmesan cheese instead.