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!

overhead shot of baked zucchini chips on plate with lemon yogurt sauce

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

close up of baked zucchini chips on plate

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!

step by step how to make zucchini chips

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.

close up of baked zucchini chips on plate

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!close up of baked zucchini chips being dipped into yogurt sauce

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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close up of baked zucchini chips on plate

Baked Zucchini Chips with Lemon Yogurt Sauce

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

Description

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


Scale

Ingredients

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

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!


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.

close up of baked zucchini chips on plate and step by step how to make zucchini chips

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

      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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