I love making these crispy baked zucchini chips when I’m craving something crunchy but still want to keep things light. They turn out perfectly golden and crisp in the oven and pair wonderfully with a cool, tangy Greek yogurt ranch dip. Crispy Baked Zucchini Chips with Greek Yogurt Ranch

Why You’ll Love This Recipe

I enjoy this recipe because it’s a healthier alternative to traditional chips and fried snacks, yet still gives me that satisfying crunch I’m after. The zucchini gets wonderfully crispy in the oven, and the breadcrumb-Parmesan coating adds a savory, cheesy kick. I also like that it’s baked, not fried, which keeps it lighter. The Greek yogurt ranch dip is creamy, zesty, and the perfect complement. Whether I’m snacking solo or entertaining, this is a go-to for me.

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

I preheat the oven to 425°F and line a baking sheet with parchment paper.
I whisk the egg and olive oil in a bowl. In another bowl, I mix the breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
I dip each zucchini slice into the egg mixture, then coat it with the breadcrumb mix, pressing gently to adhere.
I arrange the slices in a single layer on the baking sheet and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
While the chips bake, I mix all the ranch dip ingredients in a bowl until smooth and creamy.
I serve the chips warm with the ranch dip on the side.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

Variations

Sometimes I swap the Parmesan for Pecorino or Asiago for a different cheesy flavor.
If I want to make it gluten-free, I use almond flour or gluten-free breadcrumbs in place of regular breadcrumbs.
I like to mix in a pinch of cayenne or chili flakes when I want a bit of heat.
For a dairy-free version, I use dairy-free yogurt and skip the cheese or use a dairy-free alternative.
I occasionally add fresh herbs like basil or thyme to the breadcrumb mix for more aroma.

Storage/Reheating

I store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. They’re best eaten fresh but can be revived.
To reheat, I pop them back in the oven at 350°F for 5–10 minutes to bring back some of the crispiness.
I keep the Greek yogurt ranch dip refrigerated in an airtight container, where it stays fresh for up to 1 week.

FAQs

How thin should I slice the zucchini?

I slice the zucchini into ⅛-inch rounds for the best results. Thinner slices crisp up nicely without burning.

Can I air fry the zucchini chips instead of baking?

Yes, I can air fry them at 400°F for about 10–12 minutes, flipping halfway. It gives an even crispier result.

What kind of breadcrumbs work best?

I usually go with plain or panko breadcrumbs. Panko makes the chips extra crispy, which I really like.

Can I make the chips ahead of time?

I can, but they’re best eaten right after baking. If I prep them ahead, I store them in the fridge and reheat in the oven to re-crisp.

What else can I serve with the ranch dip?

The dip is great with raw veggies, baked sweet potato fries, or even as a sandwich spread. I often make extra just for snacking.

Conclusion

I always enjoy making these crispy baked zucchini chips when I want something fun, flavorful, and a bit healthier. The combination of the crunchy coating and the creamy Greek yogurt ranch dip hits all the right notes for me. It’s easy to make, easy to love, and perfect for any occasion—from parties to quiet evenings at home.