Cheesy Baked Buffalo Zucchini Chips let veggies in on the fun of game day snacking!
Back by popular demand… (aka my friends kept harassing me to make more zucchini chips) I bring you a sassy, spicy twist on my zucchini parmesan bites.
Really, any excuse to break out the bottle of Red Hot sauce and I’m all over it!
Case in point:
- Buffalo Shrimp Lettuce Wrap Tacos
- Buffalo Chickpea Salad
- Buffalo Ranch Football Cheese Ball
- Cheesy Buffalo Chicken Spaghetti Squash Bowls
- Buffalo Chickpea Veggie Burgers
I could go on forever, really! Instead let’s get down to business because y’all need these tasty buffalo zucchini chips in your face, stat!
College football season is in full swing and my team is tragically experiencing an all-time low so I need to eat my feelings. They’re killing me, smalls!
Seriously Florida State, I love you so but get. it. together.
These crispity crunchity little buffalo bites are just what I need to escape my football season woes. Y’all are welcome to join me!
Cheesy Baked Buffalo Zucchini Chips
These tasty zucchini chips are awesome all on their own but also super duper delish dunked in your favorite dip. I opted for ranch (blue cheese dressing would be great too!) and *may* have even swirled some extra hot sauce into the dressing. I regret nothing! Buffalo Sauce #ALLTHETHINGS
Cheesy Baked Buffalo Zucchini Chips
Ingredients
- 10 oz zucchini squash
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ¼ tsp sea salt
- 1-2 eggs
- ¼-⅓ cup all-purpose flour
- Frank’s Red Hot sauce for drizzling
- ½ cup grated mozzarella cheese (optional)
Instructions
- Preheat oven to 450℉
- Slice zucchini into ¼ inch rounds.
- Set up a small bowl of whisked egg and place panko and flour, respectively, on small plates.
- Mix the garlic powder, sea salt, and cayenne pepper into the panko.
- Pat zucchini slices dry and, working in batches, dredge the discs in flour. Dip the floured zucchini discs in the egg mixture, then the panko. Repeat for all, coating evenly and pressing the panko mixture into the disc as needed.
- Place in a single, even layer on a baking sheet spritzed or rubbed with oil *OR* for extra crispy zucchini chips, spritz the chips with spray oil and place on a wire rack atop the baking sheet. Love this trick!
- Bake until browned and crisp, approx. 25-30 minutes on the center rack. For extra even crisping, feel free to flip them over halfway through the cooking process if you're baking them right on the baking sheet.
- Once they’re golden and crispy, remove from oven and top with a drizzle of red hot sauce and a sprinkling of cheese.
- Return to the oven and continue to bake (or switch it to broil if you'd like!) until cheese is hot and melty. You can skip the cheese entirely if preferred and can even just dip the zucchini chips in buffalo sauce if you want them to stay super crispy for longer.
- Sprinkle with chopped parsley for an optional garnish and dive in while they're HOT with your favorite dressing or dip! I like to add sriracha to ranch dressing as a dip – so good!
Notes
Nutrition
Looking for a few more appetizers to snack on? I’ve got you covered!
