Every summer, my garden overflows with zucchini, and I’m always on the lookout for new and exciting ways to use them. One particularly memorable summer, after a family trip to the farmers’ market, I discovered a recipe that has since become a household favorite: Crispy Baked Zucchini Chips. Inspired by the fresh produce and the vibrant atmosphere of the market, I decided to experiment in the kitchen with these delightful green gems.
Zucchini chips are a fantastic way to transform a simple vegetable into a snack that’s both healthy and irresistibly delicious. I remember the first time I made these chips, my kids were initially skeptical about trying zucchini in a new form. However, the moment they took their first bite of the golden, crunchy chips, they were hooked! The combination of panko breadcrumbs and grated parmesan cheese gives the zucchini slices a perfect crunch, making them an ideal alternative to traditional potato chips.
What’s great about this recipe is its versatility. You can easily tweak it to suit your taste. Sometimes, I add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture for an extra flavor kick. And for those who love a bit of heat, a sprinkle of red pepper flakes does the trick. Dipping these chips in Greek yogurt ranch elevates the snacking experience, adding a creamy, tangy contrast to the crispy texture.
Whether you’re hosting a summer barbecue, looking for a healthy snack, or simply want to try something new with your garden’s bounty, these Crispy Baked Zucchini Chips are sure to impress. Trust me, once you make them, they’ll become a staple in your kitchen just as they have in mine.
How to Make Crispy Baked Zucchini Chips
Ingredients:
- 2 medium zucchini (sliced into 1/8″ rounds)
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Greek yogurt ranch (for dipping, optional)
Directions:
Preheat your oven to 425°F. Line a large rimmed baking sheet with an oven-safe wire rack, then coat it generously with cooking spray.
In a medium bowl, combine the zucchini slices with olive oil, making sure they are thoroughly coated.
In a separate small bowl, mix the panko breadcrumbs, grated parmesan cheese, and salt.
Dip each zucchini slice into the breadcrumb mixture, ensuring an even coating. Arrange the coated slices on the prepared wire rack.
Bake for 15-20 minutes or until the zucchini chips are golden and crispy.
Serve with Greek yogurt ranch for dipping, if desired. Enjoy your crispy zucchini chips!
FAQs:
How can I make my zucchini chips extra crispy?
To make your zucchini chips extra crispy, ensure that the zucchini slices are evenly coated with the panko breadcrumb mixture. Additionally, using a wire rack allows for better air circulation around the chips, which helps in achieving a crispier texture. Baking at a high temperature, such as 425°F, also aids in crisping the chips effectively.
Can I use regular breadcrumbs instead of panko?
Yes, you can use regular breadcrumbs instead of panko. However, panko breadcrumbs are lighter and flakier, which generally results in a crispier texture for the zucchini chips. If you decide to use regular breadcrumbs, the chips may not be as crunchy but will still be delicious.
What dipping sauce pairs well with zucchini chips?
Greek yogurt ranch is an excellent dipping sauce for zucchini chips, offering a tangy and creamy contrast to the crispy chips. Alternatively, you can pair them with marinara sauce, garlic aioli, or even a spicy sriracha mayo for a different flavor experience.
How do I store leftover zucchini chips?
Store leftover zucchini chips in an airtight container at room temperature for up to 2 days. To reheat them and restore some of their crispiness, place them in a preheated oven at 350°F for about 5-7 minutes. Avoid microwaving as it can make the chips soggy.
Can I prepare the zucchini chips in advance?
Yes, you can prepare the zucchini slices and coat them with the breadcrumb mixture in advance. Arrange the coated slices on a baking sheet and refrigerate them for up to a few hours before baking. When you’re ready to bake, preheat the oven and follow the remaining steps as usual. This can be particularly helpful when planning for a party or gathering.
Crispy Baked Zucchini Chips
Ingredients
- 2 medium zucchini sliced into 1/8" rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Greek yogurt ranch for dipping, optional
Instructions
- Preheat your oven to 425°F. Place an oven-safe wire rack on a large rimmed baking sheet and generously coat it with cooking spray.
- In a medium bowl, toss the zucchini slices with olive oil until they are well coated.
- In a separate small bowl, mix together the panko breadcrumbs, grated parmesan cheese, and salt.
- Take each zucchini slice and dip it into the breadcrumb mixture, ensuring it’s well coated. Place the coated slices on the prepared wire rack.
- Bake in the oven for about 15-20 minutes, or until the zucchini chips are golden brown and crispy.
- Serve these crispy delights with Greek yogurt ranch for dipping if you like, and enjoy!
