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!

I originally posted this recipe way back in 2016, but decided to give these baked zucchini chips a refresh with some new pictures and push it back to the top of your feed because they are seriously so good.

There are many things that I love about these chips:

• Made with VEGGIES. 
• Coated in the yummiest gluten free breading.
• A creamy lemon yogurt sauce for dipping!

So let’s get to it and make these…

BAKED ZUCCHINI CHIPS WITH LEMON YOGURT SAUCE

These chips come together in no time at all and have quickly become my dish to serve alongside dinner or an afternoon snack!

Let’s chat about the ingredients that make these baked zucchini chips my new favorite thing:

Zucchini – Duh! The perfect veggie to make into a chip.

Gluten free panko – Panko has always been one of my favorite breadings and I finally found a gluten free brand I love – Aleia’s!

Parmesan cheese – I just love using parm in my breading too! Make sure you use very finely shredded cheese to that it sticks to your zucchini chips.

Italian seasoning – For flavor, baby!

There are a few tips that will make or break this zucchini chips recipe, so listen up!

1. Slice your chips as evenly as possible. This will keep them from browning at different times. A mandolin is ideal, although I don’t have one, but a sharp knife will work!
2. Keep you Parmesan cheese very finely grated, otherwise it won’t stick to your zucchini.
3. Spray your baking sheet/cookie rack with some sort of oil. Avocado, coconut, and olive oil all work great.
4. If you have a convection setting on your oven, use it! The chips tend to get crispier on both sides on the convection setting.

How to make zucchini chips:

1. Preheat oven to 450 degrees F. Spray a cookie rack with avocado oil spray and place on a baking sheet.
2. Slice zucchini into 1/8 inch thick rounds (a mandolin works great for this!). Place rounds on a paper towel, sprinkle with salt, and let the zucchini sit and release its moisture for a few minutes. Cover zucchini with another towel and press to remove water.
3. Place zucchini in a large bowl and toss with olive oil.
4. In a small bowl, combine panko, Parmesan cheese, and Italian seasoning. Dip the zucchini rounds into the panko mixture to cover all sides. Place rounds on the oil sprayed cookie rack.
5. Bake for 20 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!

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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Baked Zucchini Chips with Lemon Yogurt Sauce

★★★★★ 5 from 1 review

• Author: Ellie
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 4 as a side 1x
• Category: Sides
• Method: Oven

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Description

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!

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Ingredients

Scale 1x2x3x

For the Chips:

• 2 large zucchini, sliced 1/8 inch thick
• 1/3 cup gluten free panko
• 1/3 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 Tablespoons olive oil

For the Lemon Yogurt Sauce:

• 1/3 cup plain Greek yogurt
• 1 teaspoon lemon juice
• 1 garlic clove, pressed or finely minced
• Salt and Pepper

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Instructions

1. Preheat oven to 450 degrees F. Spray a cookie rack with avocado oil spray and place on a baking sheet.
2. Slice zucchini into 1/8 inch thick rounds (a mandolin works great for this!). Place rounds on a paper towel, sprinkle with salt, and let the zucchini sit and release its moisture for a few minutes. Cover zucchini with another towel and press to remove water.
3. Place zucchini in a large bowl and toss with olive oil.
4. In a small bowl, combine panko, Parmesan cheese, and Italian seasoning. Dip the zucchini rounds into the panko mixture to cover all sides. Place rounds on the oil sprayed cookie rack.
5. Bake for 20 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!

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Notes

If you have a convection oven, use it! I find that the zucchini chips crisp up better on convection. Just make sure to turn the oven down to 425 degrees.

Feel free to swap out the Greek yogurt for your favorite dairy or dairy free yogurt.

Keywords: snack, zucchini, baked zucchini

Aaaand now I’m hungry for a snack.