Bake sliced zucchini into crispy chips for a healthier summer snack of Baked Zucchini Chips that everyone will love!
Crispy Perfection
The panko and parmesan coating gets nice and crispy as does the zucchini slice, but with a slight chew in the middle. They hold up great for dipping in a thick sauce or hummus and were fabulous on top of a hearty lunch salad!
Vegetables for Picky Kids
My boys are getting pickier and pickier these days so I’m having to up my game when it comes to sneaking fruits and veggies into their meals. I’ve found that smoothies are a shoe-in for fruits. And baking veggies with a crispy coating on them tricks the boys into thinking they’re eating fries. So that’s what we do and it works. Now I can sleep at night knowing that they’re eating something other than cookies and ice cream!
A Zucchini Recipe You’ll Fall in Love With
Zucchini is coming into season so I’m dying for the boys to fall in love with it as much as I do. Sure, I’ve baked it into brownies and cakes, but that kind of defeats the purpose of striving for a well-balanced diet for all of us.
The boys are all about chips, so I thought why not bake up some thin slices of zucchini with a crispy coating so they’d think they were eating real chips, but really they’d be filling themselves with veggies! It worked and they love them!
Homemade Classic Hummus
This Homemade Classic Hummus recipe is so easy to make and tastes better than store-bought. Serve it as an appetizer or nutritious snack that keeps everyone coming back for more!
What Do I Need to Make Baked Zucchini Chips?
- Zucchini, sliced into 1/4 inch thick slices
- All-purpose flour
- Garlic salt
- Large eggs
- Panko bread crumbs
- Shredded parmesan cheese
- Black pepper
- Kosher salt
- Hummus or your favorite sauce for dipping
- 3 shallow bowls
- Baking sheet
- Parchment paper
How to Make Baked Zucchini Chips
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Whisk together flour and 1/2 teaspoon garlic salt in a shallow bowl. Lightly beat eggs together in another shallow bowl.
- And then in a third shallow bowl, stir together panko, parmesan, pepper and remaining 1/2 teaspoon garlic salt.
- One zucchini slice at a time, dip it in the flour mixture until completely coated then shake off any excess.
- Transfer to the beaten eggs and dip until completely coated and let any extra drip back into the bowl. Then dip into the panko/parmesan mixture until evenly coated.
- Place on the prepared baking sheets. Repeat with remaining zucchini slices. Spray zucchini chips with non-stick cooking spray.
- Bake on the top rack for 20-25 minutes, flipping them over after 10 minutes, or until the coating starts to turn brown and crisp.
- Remove from the oven and immediately sprinkle with a little kosher salt. Serve with a thick dressing or hummus.
How to Store Baked Zucchini Chips
Store leftover zucchini chips in an airtight container or baggie at room temperature for up to five days.
If you make these Baked Zucchini Chips and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Baked Zucchini Chips
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Appetizer
Description
Bake sliced zucchini into crispy chips for a healthier summer snack that everyone will love!
Ingredients
- 2 medium zucchini, thinly sliced into 1/4 inch thick slices
- 1/2 cup all-purpose flour
- 1 teaspoon garlic salt, divided
- 2 large eggs
- 1/2 cup panko bread crumbs
- 1/2 cup shredded parmesan cheese
- 1/4 teaspoon pepper
- kosher salt, for sprinkling
Instructions
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Whisk together flour and 1/2 teaspoon garlic salt in a shallow bowl. Lightly beat eggs together in another shallow bowl. And then in a third shallow bowl, stir together panko, parmesan, pepper and remaining 1/2 teaspoon garlic salt.
- One zucchini slice at a time, dip it in the flour mixture until completely coated then shake off any excess. Transfer to the beaten eggs and dip until completely coated and let any extra drip back into the bowl. Then dip into the panko/parmesan mixture until evenly coated. Place on the prepared baking sheets. Repeat with remaining zucchini slices. Spray zucchini chips with non-stick cooking spray.
- Bake on the top rack for 20-25 minutes, flipping them over after 10 minutes, or until the coating starts to turn brown and crisp. Remove from the oven and immediately sprinkle with a little kosher salt. Serve with a thick dressing or hummus.
I often make your delicious recipes and always enjoy seeing your name pop up in my email. THANK YOU! I recently made your “No Bake Energy Bites.” To date, I have never struck on recipe that so resonated with my husband. I packaged them three to a baggy and froze them. He went through all the bags in the freezer in less than a week. This is highly unusual for him. It was such a great snack as we recently bought a new home and he has been doing construction for the past several weeks. The No Bake Energy Balls have been a blessing. THANK YOU again for what you contribute to our lives. Love this recipe and have shared it and YOU with everyone that will listen.
Hi, Jean! Oh my gosh – I love that he loves them so much! And thank you for your sweet words. I cannot tell you how much I appreciate your support. Good luck with the new house!
I want a plateful of these so badly, love that they are baked!!
Thanks Matt! They were a huge hit with my boys and so much healthier for them since they’re baked!
How thick do you cut the zucchini coins?
Hi Kristie! Great question! I’d recommend slicing the zucchini into about 1/4 inch thick slices. Enjoy!