Description

It all started with a summer zucchini overload and zero desire for more bread. A quick slice, a pantry raid, and a prayer to the snack gods later—crispy, golden zucchini chips were born. These addictive little rounds are now a family favorite. Light, cheesy, and oven-baked to perfection, they’re the chip that makes veggies the hero. Grab your zucchini and let’s make some crunch magic!

Ingredients

Scale

2 medium zucchini, sliced into ⅛-inch rounds
1½ tbsp olive oil
⅓ cup panko breadcrumbs (or GF alternative)
⅓ cup grated Parmesan cheese
¼ tsp salt (plus optional garlic powder or paprika)

Optional Dip: ½ cup Greek yogurt + 1 tbsp ranch seasoning

Instructions

Preheat & Prep: Oven to 425°F (220°C). Line a baking sheet with parchment.
Slice & Toss: Coat zucchini slices evenly with olive oil.
Coat with Crunch: Press slices into a mix of panko, Parmesan, and salt. Lay in a single layer.
Bake: Bake 12 mins, flip, then bake another 10–13 mins until golden and crisp.
Serve Immediately: Best fresh! Dip into yogurt ranch or enjoy solo.

Notes

Too thick = soggy. Mandoline = perfect slices!
Pat slices dry before oiling for extra crisp.
For flavor flair, add chili powder, lemon zest, or everything bagel seasoning to the crumb mix.
Store leftovers in a sealed container; reheat at 400°F for 5 mins to revive.

Prep Time: 10 mins
Cook Time: 22–25 mins

Nutrition

Calories: 110 kcal per serving
Fat: 6g
Carbohydrates: 10g
Protein: 4g