These baked zucchini chips are my new FAVORITE snack. Seriously, they are SO GOOD. You'll be tempted to eat them right off of the pan!
The best part about these baked zucchini chips and dip is that they're so good, you won't even feel like you're eating something healthy. In fact, you might even forget that they're good for you! This snack is the perfect example of how healthy eating doesn't have to be bland or boring. With the right combination of ingredients and seasonings, you can create delicious and satisfying snacks that are also good for you.
How to Make Baked Zucchini Chips
To make these zucchini chips, all you need are some fresh zucchinis, parmesan cheese, panko bread crumbs, garlic powder, salt, and pepper. You'll also need some olive oil--dipping the zucchini slices in the olive oil before covering them in the topping will help the bread crumbs and parmesan cheese stick to the zucchini.
The zucchini only take about 20 minutes to bake, and the result is a crispy chip that's perfect for dipping. The thinner the zucchini slice, the crispier they'll be. Spraying the chips lightly with cooking spray before putting them in the oven will also help make them crispy.
The dip in this recipe pairs perfectly with the zucchini! The base of this dip is Greek yogurt, which is a healthier alternative to sour cream or mayonnaise. Greek yogurt is both low-calorie and rich in protein, calcium, and probiotics. This dip also has some lemon juice, Worcestershire sauce, and seasonings that plenty of flavor. I love that this dip is a healthy option so that I can enjoy as much of it as I want without worrying about unhealthy fats or unwanted calories. It's so delicious that you'll want to have a generous helping too!
Another great dip for these zucchini chips is my Greek tzatziki recipe, so make sure to check it out as well!
This recipe works great as a snack, side dish or an appetizer.
Here are a few other recipes that would also be great as an appetizer or snack:
If you try out these baked zucchini chips or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Ingredients
- 2 medium zucchini, thinly sliced
- 2 tablespoon olive oil
- ⅓ cup panko bread crumbs
- ⅓ cup grated parmesan cheese
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
Greek Yogurt Dip
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- ½ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ¼ teaspoon Worcestershire sauce
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.
- In a medium-sized bowl, stir together the panko bread crumbs, parmesan cheese, sea salt, and garlic powder. Add the olive oil to a separate bowl.
- Coat each zucchini slice in the olive oil, then the bread crumb mix, and then place on the baking sheet. Depending on how thin the slices are, you may need to use a second baking sheet.
- Once all the slices are coated and on the baking sheet(s), spray the top with a little bit of cooking spray. Bake for about 20-25 minutes, or until browned. If your oven has an air fry setting, that works best, but a normal oven works great.
- While baking, prepare the Greek yogurt dip. Mix all of the ingredients well and refrigerate until serving. Enjoy!
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