Name: Crispy Baked Zucchini Chips with Greek Yogurt Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Zucchini Chips:; 2 medium zucchini, thinly sliced; 1 egg, beaten; 1 cup whole wheat panko breadcrumbs; ¼ cup grated Parmesan cheese; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper, to taste; Avocado or olive oil spray; For the Greek Yogurt Ranch Dip:; ½ cup plain Greek yogurt; 2 tbsp buttermilk; 1 tbsp lemon juice; 1 tbsp chopped chives; 1 tbsp chopped dill; 1 tbsp chopped parsley

These Crispy Baked Zucchini Chips with Greek Yogurt Ranch are a delicious and healthier alternative to traditional fried snacks. With a golden, crunchy coating and a cool, creamy dip, I find these chips completely addictive—and guilt-free!

Why You’ll Love This Recipe

I love how this recipe transforms humble zucchini into a crispy, satisfying snack or appetizer. It’s oven-baked, not fried, making it lighter but just as satisfying. The Greek yogurt ranch dip brings a tangy, herby flavor that complements the crunch perfectly. It’s also kid-friendly, great for parties, or just a fun way to get more veggies in my diet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini
egg
whole wheat panko breadcrumbs
parmesan cheese
garlic powder
onion powder
salt and pepper
avocado or olive oil spray
plain Greek yogurt
buttermilk
lemon juice
chives
dill
parsley

directions

I start by slicing the zucchini thinly and evenly, using a mandoline for consistency.
Then I set up a breading station: beat the egg in one bowl, and mix the panko, parmesan, garlic powder, onion powder, salt, and pepper in another.
I dip each zucchini slice into the egg, then into the breadcrumb mixture, pressing to coat well.
The coated slices go onto a baking sheet lined with parchment paper and sprayed with oil. I also give the tops a light spray.
I bake them at 400°F for about 20-25 minutes, flipping halfway, until golden brown and crisp.
For the ranch, I whisk together Greek yogurt, buttermilk, lemon juice, and herbs. It’s best chilled for a bit before serving.

Servings and timing

This recipe makes about 4 servings. The prep takes around 15 minutes, and baking takes 20-25 minutes. The dip comes together in about 5 minutes, so everything’s ready in under 40 minutes total.

Variations

Sometimes I swap out the parmesan for nutritional yeast to keep it dairy-free. For a spicier version, I add a pinch of cayenne to the breadcrumbs. And when I want a gluten-free option, I use gluten-free panko. The dip can be adjusted too—I like adding a bit of minced garlic or a splash of hot sauce for extra punch.

storage/reheating

These chips are best fresh, but I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer for a few minutes to get the crispiness back. I don’t recommend microwaving, as they can get soggy.

FAQs

How do I get the zucchini chips really crispy?

I make sure to slice the zucchini thinly and evenly, use a hot oven, and avoid overcrowding the baking sheet.

Can I make these ahead of time?

I prefer them fresh, but I sometimes prep the slices and breading mix ahead. Then, I just bread and bake when I’m ready.

Is there a dairy-free alternative for the dip?

Yes, I use a dairy-free yogurt and plant-based milk instead of Greek yogurt and buttermilk.

Can I air fry the zucchini chips?

Absolutely. I set my air fryer to 400°F and cook for about 8-10 minutes, flipping once.

What can I use instead of panko breadcrumbs?

I like using crushed cornflakes, regular breadcrumbs, or even almond meal as a substitute.

Conclusion

These Crispy Baked Zucchini Chips with Greek Yogurt Ranch are a go-to in my kitchen when I want something light, crunchy, and packed with flavor. They’re simple to make, customizable, and always a hit. I love serving them up fresh with that creamy ranch dip—it’s the perfect pairing!