Description
These Crispy Baked Zucchini Chips with Greek Yogurt Ranch are a healthy, oven-baked alternative to fried snacks. Perfectly seasoned and golden brown, these crunchy zucchini chips pair beautifully with a tangy, homemade Greek yogurt ranch dip. Great for parties, healthy snacking, or kid-friendly appetizers!
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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with oil.
- Slice zucchini thinly using a mandoline for even thickness.
- Prepare breading station: Beat egg in one bowl. In another bowl, combine panko, Parmesan, garlic powder, onion powder, salt, and pepper.
- Dip each zucchini slice into the egg, then coat in the breadcrumb mixture, pressing gently to adhere.
- Arrange on prepared baking sheet. Lightly spray the tops with oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- Meanwhile, make the dip: In a bowl, whisk together Greek yogurt, buttermilk, lemon juice, chives, dill, and parsley. Chill until ready to serve.
Notes
- For a dairy-free option, replace Parmesan with nutritional yeast and use dairy-free yogurt and milk.
- Spice it up with a pinch of cayenne in the breadcrumbs or hot sauce in the dip.
- To keep it gluten-free, use gluten-free panko or crushed cornflakes.
- Best enjoyed fresh. Reheat leftovers in the oven or air fryer to restore crispiness.
