If you’re looking for a guilt-free snack that’s crunchy, flavorful, and pairs perfectly with a creamy dip, these Crispy Baked Zucchini Chips with Greek Yogurt Ranch are your answer. Thinly sliced zucchini is coated in a savory Parmesan-panko crust and baked to golden perfection, served alongside a tangy, herby Greek yogurt ranch dip. I made these for a game-day gathering last month, and they vanished faster than the potato chips! They’re easy to prep, kid-friendly, and a great way to use up summer zucchini. Let’s dive into this addictive, healthier-than-fried recipe!

Why You’ll Love These Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Irresistibly Crunchy: Panko and Parmesan create a crisp coating that rivals fried chips.
Healthy and Light: Low in calories, baked not fried, and packed with veggie goodness.
Quick to Make: Ready in about 35 minutes, perfect for snacks or appetizers.
Crowd-Pleaser: Loved by kids and adults, ideal for parties or family snacking.
Flavor-Packed Dip: The creamy Greek yogurt ranch is tangy, herby, and super easy.
Customizable: Adjust seasonings or swap the dip for marinara, tzatziki, or your favorite sauce.
Seasonal Star: A delicious way to use up abundant summer zucchini.

Ingredients for Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Here’s what you’ll need for this snack-tastic duo:

For the Zucchini Chips:
Zucchini: 2 medium (about 1 lb), for thin, crisp chips.
Panko breadcrumbs: ¾ cup, for extra crunch. Gluten-free panko works for dietary needs.
Parmesan cheese: ½ cup, finely grated, for savory, crispy flavor.
All-purpose flour: ½ cup, to help the coating stick. Use gluten-free flour if needed.
Eggs: 2 large, beaten, for dredging.
Olive oil: 1 tbsp, to coat zucchini and promote browning.
Seasonings: ½ tsp garlic powder, ½ tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper.
Optional: Pinch of cayenne or smoked paprika for a flavor kick.
For the Greek Yogurt Ranch Dip:
Greek yogurt: 1 cup, full-fat or 2%, for creamy texture.
Lemon juice: 1 tbsp, for bright tang.
Dried herbs: 1 tsp each of dried dill, parsley, and chives.
Garlic powder: ½ tsp, for savory depth.
Onion powder: ½ tsp, for classic ranch flavor.
Salt and pepper: ¼ tsp each, to taste.
Optional: 1 tbsp milk to thin the dip, or fresh herbs for a bolder flavor.

Prep Tip: Use small to medium zucchini for less water content, which helps achieve crispiness. A mandoline slicer ensures even ⅛-inch slices, but a sharp knife works too. For gluten-free chips, use gluten-free panko and flour. For vegan chips, skip Parmesan, use nutritional yeast, and replace eggs with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg). For the dip, use plant-based yogurt.

How to Make Crispy Baked Zucchini Chips with Greek Yogurt Ranch – Step-by-Step

These zucchini chips are simple to prep and bake, with a dip that comes together in minutes. Here’s how to nail it:

Prep the Zucchini: Wash 2 medium zucchini and slice into ⅛-inch thick rounds using a mandoline or sharp knife. Place slices in a colander, sprinkle with ½ tsp salt, and let sit for 10 minutes to draw out moisture. Rinse well, pat dry with paper towels, and set aside.
Set Up Dredging Station: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top, lightly greased with cooking spray. In three shallow bowls, set up: (1) ½ cup flour, (2) 2 beaten eggs, (3) a mix of ¾ cup panko, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp Italian seasoning, ½ tsp salt, and ¼ tsp black pepper.
Coat the Zucchini: Toss zucchini slices in a bowl with 1 tbsp olive oil. Working in batches, dredge each slice in flour, shaking off excess, dip in egg, then coat in the panko-Parmesan mixture, pressing gently to adhere. Place coated slices on the wire rack in a single layer.
Bake the Chips: Bake for 18–22 minutes, flipping halfway through, until golden brown and crispy. If some chips aren’t crisp, remove done ones and bake the rest for 2–3 more minutes. Sprinkle with a pinch of salt immediately after baking.
Make the Greek Yogurt Ranch Dip: In a small bowl, whisk 1 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp each dried dill, parsley, and chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp pepper. If too thick, add 1 tbsp milk. Refrigerate until ready to serve for flavors to meld.
Serve and Enjoy: Arrange zucchini chips on a platter with the ranch dip in a bowl. Serve immediately for maximum crispiness, with extra dip on the side for dunking.

Texture Cue: Chips should be golden, crisp, and light, with a tender zucchini center. The dip should be creamy and thick, perfect for scooping. If chips soften, re-crisp in a 350°F oven for 5–7 minutes.

Helpful Tips for Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Maximize Crispiness: Salt and dry the zucchini slices to remove water, and don’t skip the wire rack—it allows air circulation for even baking. Avoid overlapping slices.
Make Ahead: Prep zucchini slices and store in the fridge (dry, unbreaded) for up to 2 days. Bread and bake just before serving. Make the dip up to 3 days ahead and refrigerate.
Storage Smarts: Store leftover chips in an airtight container at room temperature for up to 2 days; they may soften. Re-crisp in a 350°F oven for 5–10 minutes. Store dip in the fridge for up to 5 days. Freezing chips isn’t recommended, as they’ll turn mushy.
Serving Ideas: Serve as a snack with burgers, sandwiches, or grilled meats. Pair with other dips like marinara, tzatziki, or garlic aioli for variety. Great for game days or potlucks!
Flavor Twists: Add chili powder or cayenne to the panko for heat, or use ranch seasoning instead of Italian herbs. For the dip, try fresh herbs or a splash of hot sauce for a kick.

FAQs About Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Can I make these zucchini chips in an air fryer?
Yes! Prep as directed, then air fry at 370°F for 10–13 minutes, shaking the basket halfway, until golden and crisp. Work in batches to avoid overcrowding.

How do I keep zucchini chips from getting soggy?
Salt and dry the slices to remove excess water, use a wire rack for baking, and serve immediately. Avoid stacking or storing warm chips, as steam softens them.

Can I use yellow squash instead of zucchini?
Yes! Yellow squash works similarly; just slice thinly and follow the same steps. The flavor is slightly milder but still delicious.

Can I make this recipe vegan?
For the chips, replace eggs with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use nutritional yeast instead of Parmesan. For the dip, use plant-based Greek yogurt.

What other dips pair well with these zucchini chips?
Try marinara, tzatziki, garlic aioli, or spicy sriracha mayo. Homemade honey mustard or blue cheese dressing are also great options.

These Crispy Baked Zucchini Chips with Greek Yogurt Ranch are my favorite way to sneak veggies into a snack spread. They’re so crunchy and satisfying, I make them whenever zucchini’s in season (or when I’m craving chips!). My final tip? Slice as evenly as possible for uniform crispiness—it’s worth the effort. Try them for your next gathering and let me know in the comments how they turn out or what dips you pair them with. Happy snacking!