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Baked Zucchini Chips
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Baked Zucchini Chips

These crispy Baked Zucchini Chips are made with toasted panko, seasoned to perfection, and ready to dunk in your favorite dip!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 106 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 zucchini 8-inch
  • 1 cup panko breadcrumbs
  • 3-4 TBSP all-purpose flour
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp salt fine sea salt
  • 1 egg large
  • 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

    Cup of Yum
  1. Preheat oven to 450℉
  2. Slice zucchini into ¼ inch rounds. You'll end up with around 16-19 slices per 8-inch squash.
  3. Place zucchini slices flat on two layers of paper towels to absorb some of their moisture.
  4. 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!
  5. Transfer toasted panko to a small shallow bowl or plate.
  6. In another bowl add 3-4 TBSP flour and season with garlic powder, cayenne, and salt. Mix well.
  7. In another small bowl, add one large egg and a little dijon mustard for added flavor.
  8. Pat zucchini slices dry with a fresh paper towel.
  9. Dredge all the zucchini slices in flour, ensuring they're covered front and back.
  10. 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.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 106

% 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.