Baked Zucchini Chips
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Baked Zucchini Chips
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These crispy Baked Zucchini Chips are made with toasted panko, seasoned to perfection, and ready to dunk in your favorite dip!
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Ingredients
- 1 (8-inch) zucchini squash
- 1 cup panko breadcrumbs
- 3-4 TBSP all-purpose flour
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- 1 large egg
- ¼-½ tsp Dijon mustard (optional but delish!)
DELICIOUS DIP OPTIONS (choose your favorite!)
- marinara sauce
- ranch dressing or sriracha ranch
- bleu cheese dressing
- buffalo sauce
- Tzatziki sauce
- Veggie Dip
Instructions
- Preheat oven to 450℉
- Slice zucchini into ¼ inch rounds. You'll end up with around 16-19 slices per 8-inch squash.
- Place zucchini slices flat on two layers of paper towels to absorb some of their moisture.
- To a small skillet, add 1 cup of panko breadcrumbs and toast, stirring occasionally, on medium-high heat until lightly golden. Stay with them because they can brown quickly. Toasting the panko first adds extra crispiness to the zucchini chips - love it!
- Transfer toasted panko to a small shallow bowl or plate.
- In another bowl add 3-4 TBSP flour and season with garlic powder, cayenne, and salt. Mix well.
- In another small bowl, add one large egg and a little dijon mustard for added flavor.
- Pat zucchini slices dry with a fresh paper towel.
- Dredge all the zucchini slices in flour, ensuring they're covered front and back.
- Designate one hand for the (wet) egg mixture and another for the (dry) panko. One at a time, dip the floured zucchini discs in the egg mixture until fully coated, then the panko. Repeat for all, coating evenly and pressing the panko mixture into the disc as needed.
- Spritz the chips with spray oil (or brush with oil using a pastry brush) on both sides and place them in a single layer on a wire cooling/baking rack atop the baking sheet.
- Place baking sheet on the center rack and bake until zucchini chips are golden and crispy, approx. 25-30 minutes. Allow them to cool on the wire rack for a minute or two then serve with your favorite dip!
Notes
- Recipe yields 4 servings with 4-5 zucchini chips per serving. Can serve 2 as appetizer or 4 for a light snack.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dip and enjoy!
Nutrition Information
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Calories
106kcal
(5%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
41mg
(14%)
Sodium
279mg
(12%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
262IU
(5%)
Vitamin C
9mg
(10%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 279mg | 12% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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