Print

Best Crispy Baked Parmesan Zucchini Chips Recipe

crispy baked parmesan zucchini chips - featured image
Print Recipe

These crispy baked Parmesan zucchini chips are a healthier, oven-baked alternative to fried zucchini. With a double-coating technique and a creamy homemade ranch dip, they’re a crowd-pleasing snack ready in under 30 minutes.

Ingredients

Scale
  • 2 medium zucchini (about 8–9 inches long, firm and dark green without soft spots)
  • 1/2 cup grated Parmesan cheese (from a block, not pre-shredded)
  • 1/2 cup panko breadcrumbs
  • 1 large egg (room temperature)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (plus extra for sprinkling after baking)
  • Cooking spray (for the baking sheet)
  • 1/2 cup sour cream (full-fat)
  • 1/4 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon garlic powder (for dip)
  • 1/2 teaspoon onion powder (for dip)
  • 1/4 teaspoon salt (for dip)
  • 1 tablespoon buttermilk (or regular milk with a squeeze of lemon juice)

Instructions

  1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper and place a wire cooling rack on top if you have one. Spray the rack lightly with cooking spray.
  2. Wash and dry the zucchini thoroughly. Trim off the ends, then slice them into rounds about 1/4 inch thick. Pat the slices dry with paper towels.
  3. In one shallow bowl, beat the egg with 1 tablespoon of water until smooth. In another shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix together with a fork.
  4. Working one slice at a time, dip each zucchini round into the egg wash, letting any excess drip off. Then press it into the breadcrumb mixture, coating both sides evenly. Place each coated slice on the prepared baking sheet or rack in a single layer, leaving a little space between each chip.
  5. Bake for 12-15 minutes, flipping each chip halfway through using tongs or a spatula. The chips are done when they’re golden brown and firm to the touch.
  6. While the chips bake, make the ranch dip: In a small bowl, combine the sour cream, mayonnaise, fresh dill, fresh chives, garlic powder, onion powder, salt, and buttermilk. Stir until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  7. Remove the chips from the oven and let them cool on the rack for 2-3 minutes. Sprinkle with a tiny pinch of salt while still warm. Serve immediately with the ranch dip on the side.

Notes

For extra crunch, double-coat the zucchini by dipping in egg, then breadcrumbs, then egg again, then breadcrumbs again. Serve immediately for best texture. Leftover chips can be reheated in a 350°F oven for 3-4 minutes, not the microwave.

Nutrition

Keywords: zucchini chips, baked zucchini, Parmesan zucchini, healthy snack, crispy zucchini, ranch dip, vegetarian snack, low carb snack

Find it online: https://freshforkful.com/best-crispy-baked-parmesan-zucchini-chips-recipe/