Bake sliced zucchini into crispy chips for a healthier summer snack that everyone will love!
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! 😉
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!
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 salad I made for lunch one day!
A quick dip in flour, then beaten eggs and finally the panko/parmesan mixture before being baked to crispy perfection…
With zucchini just about to hit its peak season, these baked zucchini chips are a great way to enjoy them! Everyone will love them and be begging for more! Enjoy!
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 2 medium zucchini, thinly sliced
- ½ cup Gold Medal all-purpose flour
- 1 teaspoon garlic salt, divided
- 2 large eggs
- ½ cup panko bread crumbs
- ½ cup shredded parmesan cheese
- ¼ teaspoon pepper
- kosher salt, for sprinkling
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Whisk together flour and ½ 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 ½ 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 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!