- Food: Baked Zucchini Chips
- Writer: Nicolas Wilson
- Content-Type: Food Blog
The ultimate summer snack is baked zucchini chips! They’re crisp on the outside, juicy on the inside, and bursting with Parmesan flavor right out of the oven.
Potato chips, step aside! These baked zucchini chips are just what you need if you’re looking for a salty, crispy summer snack. I stood at the counter the first time I tried this recipe, munching chip after chip.
“Are they crispy enough?” I pondered after the first one. I was in desperate need of another. “Do they have enough salt?” I couldn’t stop myself from eating one more.
“Do they require additional cheese?” The answer was on my bare baking sheet. These little boys were wonderful in their own right.
I’ve been making this dish over and over since then. In the past, I’ve steered clear of baked zucchini recipes in favor of grilling or eating it raw.
Baked zucchini, in my opinion, becomes excessively watery and mushy as it cooks. A Parmesan and panko coating, on the other hand, takes care of everything.
As the zucchini bakes, it stays nice and crisp, so the chips are crispy on the exterior, tender in the center, and full of rich Parmesan flavor when they come out of the oven.
These zucchini chips will disappear in no time, whether you serve them as a side dish or an afternoon snack.
Zucchini Chips: A Step-by-Step Guide
These crispy baked zucchini chips are quick and easy to make, just like all the finest munchies. This dish can be divided into three components, in my opinion:
- Preparation is simple. To begin, thinly slice the zucchini and combine the crispy topping ingredients. To make it rich, nutty, and savory, I combine panko bread crumbs, almond flour, Parmesan cheese, salt, and pepper. Here, too, vegan Parmesan is excellent.
- Dredging. This is the exciting (and messy) phase! Before tossing each zucchini slice in the panko mixture, dip it in an egg wash. Transfer it to a baking sheet lined with parchment paper until it’s equally covered on all sides. Carry on with the rest of the zucchini slices! (If you’re vegan, you may replace the egg with a mixture of powdered flaxseed and nut milk.)
- Baking! Drizzle olive oil over the zucchini chips before placing them in the oven. Bake until golden brown and crisp, about 20 minutes. Flip the chips after 10 minutes to ensure consistent browning on both sides.
That’s it! From start to end, the process takes less than 30 minutes.
Tips for Baking Zucchini
- You should have a wet and a dry hand. If you’ve ever prepared my Eggplant Parmesan or Crispy Cauliflower Po’ Boy Sandwich, you know how dirty dredging vegetables can be. To keep the mayhem under control, I propose having a wet and dry hand. Dip the zucchini slices in the egg wash with a damp palm before transferring them to the panko mixture. Then, using a dry hand, coat them in the crispy coating and lay them on the baking sheet that has been prepared. It’s also a good idea to have some kitchen towels or paper towels on hand to wipe your fingers clean.
- Before baking, brush the zucchini chips with oil. If you want your zucchini chips to be golden brown and crisp (hint: you do), lightly brush them with oil before baking them. Without it, the color and crunch won’t be the same!
- Cook them in a single layer, leaving some space between them. On the baking sheet, don’t overcrowd the zucchini! If you do, they will steam in the oven instead of browning and crisping. You may need to use more than one sheet pan for this recipe, depending on the size of your sheet pan. Switch the top and bottom pans halfway through the cooking time if you’re using several baking sheets.
- Halfway through, flip the chips. If it isn’t obvious now, we want these men to be as crisp and golden as possible. At the ten-minute mark, remove them from the oven and flip each chip to ensure even browning on both sides.
Suggestions for Serving Baked Zucchini Chips
The best time to eat these baked zucchini chips is soon after they’ve been taken out of the oven. They will soften as they cool, so eat them while they are still hot, juicy, and crisp. I usually eat them plain, just off the baking sheet, but they’re also great with dipping sauces. Serve with romesco sauce, pesto (vegan or regular), tzatziki, cashew cream, or marinara.
Serve this baked zucchini recipe as an appetizer or as a side dish with any summer main course.
It pairs perfectly with my favorite vegetarian burgers, black bean burgers, quinoa burgers, and BBQ Jackfruit sandwiches. It’d also make a great starting for these pasta dishes:
- Linguine with Tomatoes and Lemon
- Spaghetti Aglio e Olio
- Easy Pesto Pasta
- Creamy Pasta Pomodoro
- Fettuccine Alfredo
- Best Vegetarian Lasagna
- Easy Baked Ziti
Baked Zucchini Chips
|Time to Prepare: 10 minutes
Cooking Time: 17 minutes
Time allotted: 30 minutes
Baked zucchini chips are a great summer snack or side dish. They’re delicious on their own, but they’re even better with a dipping sauce. For ideas, see the recipe below or the page above!
- 1 egg
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 medium zucchini, sliced into ¼-inch rounds
- Extra-virgin olive oil, for drizzling
- Romesco, Tzatziki, or Marinara, optional for serving
- Preheat the oven to 425°F and place parchment paper on a baking pan.
- Whisk the egg in a small bowl. Combine the panko, almond flour, Parmesan, salt, and several grinds of pepper in a medium mixing bowl.
- In a separate bowl, dip the zucchini slices in the egg, then in the panko mixture. Place on a baking sheet, spray with olive oil and bake for 17 to 20 minutes, or until golden brown, flipping halfway through.
- Serve right away while they’re still hot (they’ll lose their crispiness if you wait). If preferred, serve with a dipping sauce.
- Substitute 1/4 cup nut milk and 1 tablespoon milled flaxseed for the egg in this recipe to make it vegan.