These crispy Baked Zucchini Chips are made with toasted panko, seasoned to perfection, and ready to dunk in your favorite dip!
Crispy Baked Zucchini Chips
In case you ever find yourself with a lone zucchini and need a tasty idea for what to make with it, this rockin’ recipe fits the bill!
I’ve made these crispity crunchity little zucchini chips countless times over the past decade and have picked up some amazing tricks along the way! A quick little toast of the panko in a skillet before breading the chips will give them extra crunch and a golden hue that makes them look like they’ve been fried versus baked. Baking on a wire rack allows both sides to crisp up perfectly without needing to flip them.
The recipe card has instructions for one 8-inch squash but feel free to double or triple the recipe based on how many servings you want.
This one yields 4 servings of 4-5 zucchini chips per serving as a light snack or will serve 2 as a pre-dinner appetizer or side dish.
Yes there are some missing zucchini chips in the second photo.
Yes I ate them seconds after I removed them from the oven.
I regret nothing.
Let’s make some zucchini chips!
DELICIOUS DIP OPTIONS (choose your favorite!)
prevent your screen from going dark
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Preheat oven to 450℉
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Slice zucchini into ¼ inch rounds. You’ll end up with around 16-19 slices per 8-inch squash.
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Place zucchini slices flat on two layers of paper towels to absorb some of their moisture.
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To a small skillet, add 1 cup of panko breadcrumbs and toast, stirring occasionally, on medium-high heat until lightly golden. Stay with them because they can brown quickly. Toasting the panko first adds extra crispiness to the zucchini chips – love it!
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Transfer toasted panko to a small shallow bowl or plate.
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In another bowl add 3-4 TBSP flour and season with garlic powder, cayenne, and salt. Mix well.
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In another small bowl, add one large egg and a little dijon mustard for added flavor.
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Pat zucchini slices dry with a fresh paper towel.
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Dredge all the zucchini slices in flour, ensuring they’re covered front and back.
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Designate one hand for the (wet) egg mixture and another for the (dry) panko. One at a time, dip the floured zucchini discs in the egg mixture until fully coated, then the panko. Repeat for all, coating evenly and pressing the panko mixture into the disc as needed.
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Spritz the chips with spray oil (or brush with oil using a pastry brush) on both sides and place them in a single layer on a wire cooling/baking rack atop the baking sheet.
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Place baking sheet on the center rack and bake until zucchini chips are golden and crispy, approx. 25-30 minutes. Allow them to cool on the wire rack for a minute or two then serve with your favorite dip!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dip and enjoy!
Calories: 106kcal, Carbohydrates: 17g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 41mg, Sodium: 279mg, Potassium: 189mg, Fiber: 1g, Sugar: 2g, Vitamin A: 262IU, Vitamin C: 9mg, Calcium: 43mg, Iron: 1mg
Delish Dipping sauces
These tasty zucchini chips are super duper delish dunked in your favorite dip or sauce. Here are some awesome options:
Marinara and ranch are probably the two most popular dips for these crispy little zucchini chips. Sometimes I’ll spike my ranch with a little hot sauce, sriracha, or chipotle sauce for a little extra spice and flavor.
If you get a chance to try these crispy baked zucchini chips, let me know. Leave me a comment or review using the form below. I’m always so excited to hear from you!
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