Baked Zucchini Chips + Video
This post may contain affiliate links. Please read my disclosure policy.
Baked Zucchini Chips are a delicious healthy snack or appetizer, and perfect for dipping! Make this recipe with your favorite spice blend.
Recipes like Baked Zucchini Chips
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 zucchini fries 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!
• 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)
•BBQ sauce (try my Kansas City BBQ sauce recipe!)
•Aioli (garlic aioli is fantastic!)
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.
With love from our simple kitchen to yours.
Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram
Watch our Zucchini Chips recipe video at the top of this post!
Other Easy Veggie Recipes
Baked Zucchini Chips + Video
- 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
- Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.
- Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.
- In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.
- 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.
- Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.
- Serve baked zucchini chips immediately with dipping sauce of your choice.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published January 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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
The perfect appetizer! I need to make a batch ASAP!
When I first looked at this I though dang I have to deep fry,
can you imagen my happy face when I realized they bake in the oven.
Love it THANK YOU!!!!!
Love this so much! Thank you!
These are so good! I like fried zucchini but baked is just as good.