Friday, January 3, 2020

Baked Zucchini Chips (With Video)

Baked Zucchini Chips are a delicious healthy snack or appetizer. They're perfect for dipping! Make this recipe using 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.

My name is Chrisy and I’m one of the voices over here at The Slow Roasted Italian. This is actually the third recipe I’ve shared here. I'll be bringing you fun and easy eats once a month, but in the meantime, you can find me fawning over good eats Homemade Hooplah.

Zucchini Chips


In fact, the base recipe is how I usually prepare zucchini 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!

Flavor options for baked zucchini chips:

If you love fresh herbs, try adding 1/4 cup fresh chopped basil or oregano to the panko mixture.
For the garlic fans out there, you can substitute the salt for 1-2 teaspoons of garlic salt.
If you like a tangy flavor, try drizzling the baked chips with some white vinegar or balsamic  vinegar.
If you love a little spice, you can dust the top of the chips with paprika or a few red pepper flakes.

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

Dipping sauces for veggie chips:

All flavors of ranch (classic, spicy, buttermilk, etc)
Honey mustard sauce
BBQ sauce (try my Kansas City BBQ sauce recipe!)
Cocktail sauce
Aioli
Ketchup
Tzatziki

I also like that the chips are baked, making them a healthier option than their deep-fried brethren.

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

Recipe Tips for Baked Zucchini:

  • 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 Baked Zucchini Chips recipe video!




Yield: 6

Baked Zucchini Chips

Baked Zucchini Chips are a delicious healthy snack or appetizer. They're perfect for dipping! Make this recipe using your favorite spice blend.

prep time: 15 mins   cook time: 20 mins   total time: 35 mins

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


homemade zucchini chips (titled image)


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1 comment:

  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

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