Name: Crispy Baked Zucchini Chips with Greek Yogurt Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium zucchinis, thinly sliced; ½ cup breadcrumbs; ¼ cup grated Parmesan cheese; ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and pepper to taste; 1 large egg; 2 tablespoons olive oil; ½ cup plain Greek yogurt; 1 tablespoon fresh lemon juice; 1 teaspoon dried dill; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; 2 tablespoons fresh chives, chopped

Looking for a light, crunchy snack that’s both satisfying and healthy? I love making these crispy baked zucchini chips paired with a tangy Greek yogurt ranch dip. They’re perfect for a quick bite, party appetizer, or a wholesome treat, offering a delicious twist on traditional chips. Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Why You’ll Love This Recipe

I find these zucchini chips to be a fantastic alternative to traditional fried snacks. They’re baked to golden perfection, delivering a satisfying crunch without the extra oil. The combination of Parmesan and breadcrumbs creates a savory coating, while the Greek yogurt ranch adds a creamy, tangy flavor that complements the chips beautifully. Plus, they’re easy to make and a great way to enjoy more vegetables.

Ingredients

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

For the Zucchini Chips:

2 medium zucchinis, thinly sliced
½ cup breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
1 large egg
2 tablespoons olive oil

For the Greek Yogurt Ranch:

½ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons fresh chives, chopped

Directions

Preheat Oven: I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper.
Prepare Zucchini Chips: In a small bowl, I whisk together the egg and olive oil. In another bowl, I mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Coat the Zucchini: I dip each zucchini slice into the egg mixture, then coat it with the breadcrumb mixture. I arrange the coated slices on the prepared baking sheet.
Bake the Zucchini: I bake the chips for 20-25 minutes, flipping them halfway through, until they’re golden brown and crispy.
Make the Greek Yogurt Ranch: While the zucchini chips are baking, I combine the Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, salt, pepper, and fresh chives in a small bowl, stirring until smooth.
Serve: I enjoy the zucchini chips warm, served with the Greek yogurt ranch on the side for dipping.

Servings and Timing

This recipe yields about 4 servings. It takes approximately 15 minutes to prepare and 20-25 minutes to cook, so I can have these delicious chips ready in under 45 minutes.

Variations

I like to experiment with different seasonings in the breadcrumb mixture, such as adding Italian herbs or a pinch of cayenne for some heat. For a gluten-free version, I use gluten-free breadcrumbs. Sometimes, I substitute the Parmesan with nutritional yeast for a dairy-free option.

Storage/Reheating

If I have leftovers, I store the zucchini chips in an airtight container at room temperature for up to 2 days. To reheat and restore some crispiness, I place them in a preheated oven at 350°F (175°C) for about 5-10 minutes. I store the Greek yogurt ranch separately in the refrigerator, where it stays fresh for up to a week.

FAQs

Can I use other types of cheese for the zucchini chips?

Yes, I sometimes use grated Asiago, Pecorino Romano, or even a mild cheddar. Different cheeses can slightly alter the taste and texture, but they all work well.

Can I make these zucchini chips ahead of time?

I can prepare the zucchini chips in advance and store them in an airtight container at room temperature for up to 2 days. For the best texture, I reheat them in the oven to restore some of their crispiness. The Greek yogurt ranch can also be made ahead and stored in the refrigerator for up to a week.

Can I use a different type of oil?

While I prefer olive oil for its flavor and health benefits, I’ve also used avocado oil or vegetable oil when needed. I just ensure the oil has a high smoke point suitable for baking.

What can I do if I don’t have breadcrumbs?

If I don’t have breadcrumbs, I make a quick substitute using crushed crackers, panko, or even crushed cornflakes. For a gluten-free option, I use gluten-free breadcrumbs or ground almonds.

Can I freeze the baked zucchini chips?

Yes, I can freeze the baked zucchini chips by placing them in a freezer-safe bag or container. When I’m ready to eat them, I bake them from frozen at 375°F (190°C) for about 10-15 minutes to reheat.

Conclusion

I find these crispy baked zucchini chips with Greek yogurt ranch to be a delightful, healthy snack that’s easy to prepare and packed with flavor. They’re a great way to enjoy more vegetables and satisfy my craving for something crunchy and savory. Whether I’m serving them at a gathering or enjoying them as a personal treat, they’re always a hit.