Crispy Baked Zucchini Chips with Greek Yogurt Ranch – Healthy, Crunchy Snack
Light, crispy zucchini "chips" coated in a savory mix of Parmesan and panko breadcrumbs, baked to golden perfection and paired with a tangy Greek yogurt ranch dip. A wholesome and addictive snack or side that's simple, satisfying, and guilt-free!
Ingredients
- For the Zucchini Chips:
- 2 medium zucchini sliced into thin rounds (~⅛″ thick)
- 1½ tablespoons olive oil
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ teaspoon salt
- For the Greek Yogurt Ranch Dip optional:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove minced (or garlic powder to taste)
- 1 tablespoon fresh dill or chives chopped
- Salt and pepper to taste
Instructions
- Preheat & Prep:
- Preheat oven to 425°F (220°C). Set a wire rack over a baking sheet and spray it generously with cooking spray.
- Toss Zucchini:
- In a medium bowl, toss the zucchini slices with olive oil to coat evenly.
- Coat:
- In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and salt. Press each zucchini slice into the mixture so the coating sticks, then place on the prepared rack in a single layer.
- Bake:
- Bake for 15–20 minutes (or up to 25 minutes depending on thickness), until golden brown and crispy. Flip halfway through for even browning, if needed.
- Make the Ranch Dip:
- While the zucchini bakes, whisk together the Greek yogurt, lemon juice, garlic, dill or chives, and salt and pepper. Adjust seasoning to taste.
- Serve:
- Serve the warm zucchini chips with the Greek yogurt ranch dip on the side.
Notes
- Extra crispy tip: Salt zucchini slices and let them sit in a colander for 10 minutes to draw out moisture. Rinse and pat dry before breading.
- Low-carb version: Skip the panko and use all Parmesan for a keto-friendly option.
- Air fryer: Cook at 400°F for 10–12 minutes, flipping halfway through.
- Make ahead: You can prep the dip and breading mix in advance to save time. Best enjoyed fresh!