Make a batch of low-calorie Baked Zucchini Chips and scoop them into a lemon-dill yogurt dip. What a great way to use up summer squash when it is popping up faster than you can pick it!
Easy zucchini chips are a healthy snack idea. The crunchy coating makes these crispy zucchini chips so satisfying, especially when you get to dipping...
My sweet neighbor Kristina grows her own veggies in our local community garden, and she shared her bounty of yellow fresh zucchini with me.
So I decided to make some healthy and delicious parmesan zucchini chips with all the gorgeous summer squash she gifted me!
Zucchini Chip Recipe
With a few simple ingredients, you can bake these crispy chips as a healthier option for a snack, side dish, or even a main dish.
PRO TIP: The best way to cut fresh zucchini is a on mandoline, you will get evenly baked tasty chips!
- 5 small yellow zucchini small to medium, sliced into ⅛ inch rounds
- 3 tablespoons olive oil
- ½ teaspoon salt
- fresh ground black pepper to taste
- 1 cup panko crumbs
- 1 cup grated Parmesan cheese
- 3 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- coconut oil spray
Bake the Zucchini Chips
- Line 2 large baking sheet pans or cookie sheets with parchment paper and set aside.
- Use large, small, or medium zucchinis sliced into thin uniform slices in order to bake well. Mandoline: Set your mandoline slicer thickness settings, to the thinnest setting to slice into ⅛ inch thin rounds. Hand Sliced: Hand slice with a chef knife, make thin ⅛" slices using a sharp knife on a cutting board. Food Processor: Use food processor machine with a flat blade attachment to cut thin slices of zucchini.
- In a large bowl, combine olive oil, salt, and pepper; mix until well combined. Add in sliced zucchini and stir until well coated.
- Preheat oven to 450 degrees f. Next, in a zip top plastic bag, combine parmesan cheese, panko crumbs, Italian seasoning, and garlic powder. Zip close and shake to mix the parmesan mixture coating. Next, add the slices in batches, close the bag again, and shake.
- Place the coated slices in a single layer on the parchment prepared baking sheet pan. Sprinkle extra parmesan and panko on top. Spray the chips with coconut oil spray before baking to help them crisp up.
- Bake for 10 minutes, then rotate the pan and bake for 8 to 10 minutes more. This equally distributes the heat in your hot oven until the chips are evenly golden brown. You can flip them over mid-way through baking, but it isn't necessary.
- Serve on a platter with your favorite dipping sauce like a Lemon-Dill Yogurt Dip, Remoulade, Green Goddess, Blue Cheese, or Buttermilk Ranch Dressing.
Lemon-Dill Yogurt Dip
- 1 cup Greek yogurt or light sour cream
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh dill chopped
- 1 tablespoon lemon zest
- ½ teaspoon sea salt
- In a small bowl, use a spatula and mix the Greek yogurt, fresh lemon juice, chopped fresh dill, lemon zest, and sea salt.
- Store in an airtight container for up to a week.
Easy Zucchini Chip Tips
Zucchinis have a mild flavor, and can be stored at room temperature for several days before using them in recipes. Any size zucchini will work for this recipe including from large zucchini to baby zucchini. The key is to slice them thin and evenly to get the best results.
Food Dehydrators and Air Fryers can also be used to make this recipe. Simply follow the directions with the coating, then use the setting and cooking time your particular machine recommends to remove the excess moisture from the chips to get them crunchy. Air fryers will need to go in stages with a second batch depending on the size of your model.
Dips For Zucchini Chips
Try your favorite dips like a lemon-dill yogurt sauce, a creamy remoulade, buttermilk ranch dressing, a green goddess dip, blue cheese dip, or comeback sauce.
Zucchini FAQ
All zucchini are squash, but not all squash are zucchini. "Squash" is in the gourd plant family. Then there are two further types, Winter squash, and Summer squash.
Examples of winter squash are Acorn and Spaghetti squash. Those have tough skin that is inedible. Summer squash varieties include classic green zucchini, yellow zucchini, romanesco zucchini, and pattypan squash. These are one of the most versatile vegetables and can be made into casseroles, pickles, baked chips, baked into sweet zucchini bread, and more.
Zucchini is usually green and varies from light to dark green. It also can be a bright golden yellow, and that variety is called Yellow Zucchini.
A culinary utensil tool used in the kitchen to slice and cut firm fruits and vegetables. Create various shapes like diced cuts, waffle cuts, juliennes, crinkle cuts, or round slices.
Mandolines use different settings and various cutting blades and settings that are adjusted to slice and cut into different widths and thicknesses which is important with foods that are deep-fried or baked like traditional potato chips.
A mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips.
With a mandoline, the advantages are that slices are all the same thin size so they cook at the same time. The whole process goes way faster using a mandolin slicer than a chef knife and cutting board. It creates a beautiful presentation and is easier if your whole zucchini are of different sizes.
More Healthy Snacks
What a great way to use up the summer squash that grows so fast in our gardens, make one of my other zucchini recipes. The pickling brine in these Zucchini Pickles (NO canning/ready in 30 minutes!) give these a zippy flavor and crisp texture.
Crudités with Green Goddess Dip is an easy appetizer. Serve veggie cups and a purple cabbage "bowl" for a unique relish tray at your party.
Roasted Pumpkin Seeds are an easy recipe and low carb keto snack idea.
Make a jar of these old-fashioned deli-style Pickled Eggs using jalapenos, garlic, and pickling spice. A healthy protein-packed snack ready in 7 days right in your kitchen.
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Baked Zucchini Chips Recipe
Ingredients
Zucchini Chips
- 5 small yellow zucchini small to medium, sliced into ⅛ inch rounds, use a mandoline or hand slice
- 3 tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- black pepper to taste
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese
- 3 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- coconut oil cooking spray olive oil spray
Lemon-Dill Yogurt Dip
- 1 cup Greek yogurt or light sour cream
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh dill chopped finely
- 1 tablespoon lemon zest
- ½ teaspoon kosher salt
- fresh herbs for garnish
Instructions
Make the Lemon-Dill Yogurt Dip
- In a small bowl, use a spatula and mix the Greek yogurt, fresh lemon juice, chopped fresh dill, lemon zest and sea salt.
- Store in an airtight container for up to a week.
Bake the Zucchini Chips
- Line 2 large baking sheet pans or cookie sheets with parchment paper and set aside.
- Use large, small, or medium zucchinis cut into thin uniform slices in order to bake well. Mandoline: Set your mandoline slicer thickness settings, to the thinnest setting to slice into ⅛ inch thin rounds.Hand Slice: Hand slice with a chef knife, make thin ⅛" slices using a sharp knife on a cutting board. Food Processor: Use food processor machine with a flat blade attachment to cut thin slices of zucchini.
- In a large bowl, combine olive oil, salt, and pepper; mix until well combined. Add in sliced zucchini and stir until well coated.
- Preheat oven to 450. Next, in a zip top plastic bag, combine parmesan cheese, panko crumbs, Italian seasoning, and garlic powder. Zip close and shake to mix the parmesan mixture coating. Next, add the sliced zucchini in batches, close the bag again, and shake.
- Place the coated zucchini slices in a single layer on the parchment prepared baking sheet pan. Sprinkle extra parmesan and panko on top. Spray the chips with coconut oil spray before baking to help them crisp up.
- Bake for 10 minutes, then rotate the pan and bake for 8 to 10 minutes more. This equally distributes the heat in your hot oven until the chips are evenly golden brown. You can flip them over mid-way through baking, but it isn't necessary.
- Serve on a platter with your favorite dipping sauce like a Lemon-Dill Yogurt Dip, Remoulade, Green Goddess, Blue Cheese, or Buttermilk Ranch Dressing.
A great way to use up your zucchini in summer, we make these every year. Delicious.