Cheesy Baked Buffalo Zucchini Chips

Cheesy Baked Buffalo Zucchini Chips

Let veggies in on the fun of game day snacking with these crispy baked buffalo zucchini chips!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 35 zucchini chips
Author Jenn Laughlin - Peas and Crayons


  • 10 oz zucchini squash
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1 extra large egg or two smaller eggs
  • 1/4-1/3 cup all-purpose flour
  • Frank's Red Hot sauce for drizzling add as much as you'd like!
  • 1/2 cup grated mozzarella cheese extra if desired


  1. Pre-heat oven to 450 degrees F.
  2. Slice zucchini into 1/4 inch rounds.
  3. Set up a small bowl of whisked egg and place panko and flour, respectively, on small plates.
  4. Mix the garlic powder, sea salt, and cayenne pepper into the panko.
  5. 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.
  6. Place in a single, even layer on a baking sheet spritzed or rubbed with oil.
  7. 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. This isn't a must but I like to do this when time permits!
  8. Once they're golden and crispy, remove from oven and top with a drizzle of red hot sauce and a sprinkling of cheese.
  9. Return to the oven and continue to bake (or switch it to broil if you'd like!) until cheese is hot and melty.
  10. 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 red hot sauce to ranch dressing - so good!