Baked Zucchini Chips Recipe

A lady dipping a zucchini chip into a lemon dill yogurt dip.

5 from 1 vote

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!

Prep Time15

Cook Time20

Total Time35

Course: Appetizers, Dips, & Snacks

Cuisine: American

Keyword: low calorie chips, vegetable chips, zucchini chips

Servings: servings

Calories: 139kcal

Author: Lisa Hatfield

Equipment

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

US Customary - Metric

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.

Notes

serving

Zucchini chips are best made and served right away so the coating stays crisp.

Zucchinis or squash

Zucchinis have a mild flavor and can be stored at room temperature for several days before using them in recipes.

You can use any zucchini for this recipe, or summer squash that are green or yellow. Summer squash has edible, tender exterior skin. The key is to slice them thin and evenly to get the best results.

Food Dehydrators and Air Fryers

A home dehydrator or air fryer 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.

Dipping Sauces

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.

Nutrition