Saturday, January 9, 2021

Baked Zucchini Chips + Video

Baked Zucchini Chips are a delicious healthy snack or appetizer, and perfect for dipping! Make this recipe with your favorite spice blend.

dipping baked zucchini chips into creamy ranch dip
Zucchini is a jack-of-all trades in the food world. Not only is it good for you, but it can fill almost any role, from zucchini noodles to soup to desserts and appetizers.

My favorite way is probably as an appetizer, as baked zucchini chips are one of my best solutions for easy entertaining.

Plus, I absolutely love how customizable they are.

Baked Zucchini Chips

In fact, the base recipe is how I usually prepare veggie chips, whether I’m by myself or entertaining the neighbors.

However, if you’d like a little more kick of flavor, check out some of the common add-ons in the list below. Feel free to add as many (or as little) as you like!

SEASONING OPTIONS

Fresh herbs- If you love the flavor of fresh herbs, add 1/4 cup fresh chopped basil or oregano to the panko mixture.
Garlic- For the garlic fans out there, you can substitute 1-2 teaspoons of garlic salt instead of regular salt.
Flavored vinegar- If you like a tangy flavor, add a drizzle of white or balsamic vinegar to the baked chips.
Spice it up! If you love a little kick of spicy heat, add a dusting of paprika or a few red pepper flakes over the tops.

Plus, you can customize this easy appetizer with a variety of dipping sauces.

Dipping Sauces for Chips:

Any flavor of ranch dressing (classic, spicy, buttermilk ranch, etc)

Honey mustard sauce

BBQ sauce (try my Kansas City BBQ sauce recipe!)

Cocktail sauce

Aioli (garlic aioli is fantastic!)

Ketchup

Tzatziki sauce

Because these are baked chips, they are a much healthier option than their deep-fried brethren. You could even go a step further and use gluten-free panko crumbs.

Lately I’ve been whipping up a batch of for our evening TV time. It’s been great to wind down the day with a little entertainment and some guilt-free snacking.

Veggie Chips Recipe Video


This recipe really is very simple to make, but watch the video at the top of the post and you'll see just HOW easy!

  • This recipe is written to use 3-4 medium-sized zucchini. If you’re shopping by weight, this should be 1 to 2 pounds of zucchini.
  • If you’d like the panko breading to be dark and crispy, be generous when you spray the baking sheet with cooking spray. 
Also, before baking, spray the tops of the chips with another dose of cooking spray. This will give them a rich golden color like the one pictured.
  • These are called "chips”, but this is only due to the round shape. The panko breading will add a crispy texture, but the zucchini rounds will be soft once baked. 
If you’re looking for crispy vegetable chips, search for a recipe where the zucchini is dried in a food dehydrator or cooked in an air fryer.

RECOMMENDED KITCHEN TOOLS FOR THIS RECIPE:

Enjoy!

With love from our simple kitchen to yours. 


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baked zucchini rounds covered in panko breadcrumbs




Watch our Zucchini Chips recipe video at the top of this post!


Yield: 6
Author: Chrisy Elliott
Baked Zucchini Chips

Baked Zucchini Chips

Baked Zucchini Chips are a delicious healthy snack or appetizer, and perfect for dipping! Make this recipe with your favorite spice blend.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 4 medium zucchini, sliced into 1/4" to 1/2" pieces
  • 3 tablespoons olive oil
  • 1 cup panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • Dipping sauce of your choice

Instructions

  1. Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.
  2. Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.
  3. In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.
  4. Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.
  5. Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.
  6. Serve baked zucchini chips immediately with dipping sauce of your choice.

http://bit.ly/2zSvrn6

close up image of homemade veggie chips (titled image)

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2 comments:

  1. I've been using almost the same recipe for years. To lighten the sodium I only bread one side and no added sodium. Calories are almost 1/2 fue to coating on 1 side only. For people with CKD this makes it doable for their sodium limitations. I add italianing seasonings to the panko/parmesan topping. For less calories just spray lightly with coconut oil. Just enough to help topping adhere

    ReplyDelete
  2. The perfect appetizer! I need to make a batch ASAP!

    ReplyDelete

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