Baked Zucchini Chips
These crispy Baked Zucchini Chips are made with toasted panko, seasoned to perfection, and ready to dunk in your favorite dip!
Servings 4 servings
Calories 106kcal
Ingredients
- 1 (8-inch) zucchini squash
- 1 cup panko breadcrumbs
- 3-4 TBSP all-purpose flour
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- 1 large egg
- ¼-½ tsp dijon mustard (optional but delish!)
DELICIOUS DIP OPTIONS (choose your favorite!)
- marinara sauce
- ranch dressing or sriracha ranch
- bleu cheese dressing
- buffalo sauce
- tzatziki sauce
- veggie dip
Instructions
- Preheat oven to 450℉
- Slice zucchini into ¼ inch rounds. You'll end up with around 16-19 slices per 8-inch squash.
- Place zucchini slices flat on two layers of paper towels to absorb some of their moisture.
- To a small skillet, add 1 cup of panko breadcrumbs and toast, stirring occasionally, on medium-high heat until lightly golden. Stay with them because they can brown quickly. Toasting the panko first adds extra crispiness to the zucchini chips - love it!
- Transfer toasted panko to a small shallow bowl or plate.
- In another bowl add 3-4 TBSP flour and season with garlic powder, cayenne, and salt. Mix well.
- In another small bowl, add one large egg and a little dijon mustard for added flavor.
- Pat zucchini slices dry with a fresh paper towel.
- Dredge all the zucchini slices in flour, ensuring they're covered front and back.
- Designate one hand for the (wet) egg mixture and another for the (dry) panko. One at a time, dip the floured zucchini discs in the egg mixture until fully coated, then the panko. Repeat for all, coating evenly and pressing the panko mixture into the disc as needed.
- Spritz the chips with spray oil (or brush with oil using a pastry brush) on both sides and place them in a single layer on a wire cooling/baking rack atop the baking sheet.
- Place baking sheet on the center rack and bake until zucchini chips are golden and crispy, approx. 25-30 minutes. Allow them to cool on the wire rack for a minute or two then serve with your favorite dip!
Notes
Recipe yields 4 servings with 4-5 zucchini chips per serving. Can serve 2 as appetizer or 4 for a light snack.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dip and enjoy!
Nutrition
Calories: 106kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 279mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
