Baked Zucchini Chips with Lemon Yogurt Sauce

Breaded and oven baked, these baked zucchini chips taste like they’re fried; and with a nice crisp, they are a great alternative to a bag of potato chips!

Simple and healthy BAKED zucchini chips with a leom yogurt sauce - a perfect snack or side! | Hungry by Nature

I’m headed back to Chicago today after a long weekend in Lake Geneva with Pat’s family. We spent four days together, rented a big house, went out for dinner at a traditional Wisconsin supperclub, ate with views of the water, cooled off with Summer Shandys and Spotted Cow, had ice cream every day, grilled burgers and brats, played cards, and had the most wonderful time!


The temperature reached 95 degrees on our first two days and the jet index was over 100… As I am sure you know, we are currently in a heat dome; and I’m doing everything I can to not turn on the oven. (See the above statements regarding eating at restaurants and grilling.) It is seriously just too hot!

But before we left the city, there was a little reprieve from the heat, which was helped by our AC; and it had cooled down enough to make these baked zucchini chips with lemon yogurt sauce.


Let’s start with the sauce because that’s really where all the magic is. I mean the secret’s in the sauce is a thing, right? And it couldn’t be any easier – Greek yogurt, lemon juice, garlic, salt and pepper… One note about the garlic: mine was from the farmers market and was HUGE, so I only used one clove. If yours is a pretty standard super market size and you like garlic, I’d definitely double up.

And the zucchini chips are just as simple – slicing, a little olive oil, some simple breading and you’re ready for the oven!

I can’t stop (won’t stop!) with these Baked Zucchini Chips with Lemon Yogurt Sauce! If you make these or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!

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5.0 from 1 reviews
Baked Zucchini Chips with Lemon Yogurt Sauce
 
Prep time
Cook time
Total time
 
Serves: 4 as a side
Ingredients
For the Chips:
  • 2 large zucchini, sliced ¼ inch thick
  • ⅓ cup panko
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 Tablespoons olive oil
For the Lemon Yogurt Sauce:
  • ⅓ cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 garlic clove, pressed or finely minced
  • Salt and Pepper
Instructions
  1. Preheat oven to 450 degrees F.
  2. Slice zucchini into ¼ inch thick rounds. Place rounds on a paper towel, cover with another towel and press to remove water.
  3. Place zucchini in a large bowl and toss with olive oil.
  4. In another bowl, combine panko, Parmesan cheese, and Italian seasoning. Dip the zucchini rounds into the panko mixture to cover all sides. Place on a prepared baking sheet (I used coconut oil cooking spray).
  5. Bake for 30 minutes, rotating the baking sheet halfway through.
  6. As the chips are baking, make the lemon yogurt sauce. Combine all ingredients in a small bowl and stir to combine.
  7. When the chips are golden brown and crispy, remove from the oven and enjoy!

Aaaand now I’m hungry for a snack.

Simple and healthy BAKED zucchini chips with a leom yogurt sauce - a perfect snack or side! | Hungry by Nature

Simple and healthy BAKED zucchini chips with a leom yogurt sauce - a perfect snack or side! | Hungry by Nature
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21 thoughts on “Baked Zucchini Chips with Lemon Yogurt Sauce

  1. Vivian | stayaliveandcooking

    I have yet to try a recipe for zucchini chips, but now that I know it’s this easy I’ll make sure to add it to the top of the list! Completely agree with you on the oven thing – even though the temperature has dropped quite a bit in Europe now. So I’m guessing it’s safe to use my oven again the upcoming days ;p

    Have a great week!

    Reply
    1. Ellie | Hungry by Nature Post author

      Thanks Vivian! I seriously just cannot deal with this crazy hot weather and the oven does NOT help. I hope you love enjoy the recipe and have a wonderful week – let me know how you like them!

      Reply
    1. Ellie | Hungry by Nature Post author

      Seriously – I cannot even keep chips in the house because of my lack of self control. Veggie chips it is!

      Reply
    1. Ellie | Hungry by Nature Post author

      Hi Melissa! I used McCormick Italian Seasoning which has Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil. I hope this helps!

      Reply
    1. Ellie | Hungry by Nature Post author

      YES! And I’m sure yours will be even better with home grown zucchini!!

      Reply
    1. Ellie | Hungry by Nature Post author

      They are SO good. Perfectly crisp and then when they are paired with the yogurt sauce… I’m craving them right now!

      Reply
  2. Emily

    Ooh, wow, I need to try zucchini chips, and a lemon yogurt sauce sounds likes the perfect tangy addition to the chips. It would be wonderful to eat these with dinner after a day on the lake!

    Reply
  3. mia

    such a great idea that i have always wanted to try! l may have to make zucchini chips sooner than later, they look amazing! and the yogurt sauce sounds perfect with it.

    Reply
    1. Ellie | Hungry by Nature Post author

      You should definitely make them Mia – thank you! And yes, the yogurt sauce is the perfect addition!!

      Reply
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