Description
Crispy baked zucchini chips with a savory breadcrumb-Parmesan coating, paired with a tangy Greek yogurt ranch dip. A healthier alternative to traditional chips, perfect for snacking or entertaining.
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
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Whisk the egg and olive oil in a bowl. In another bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
- 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, mix all the ranch dip ingredients in a bowl until smooth and creamy.
- Serve the chips warm with the ranch dip on the side.
Notes
- For extra crispiness, use panko breadcrumbs.
- To make it gluten-free, substitute gluten-free breadcrumbs or almond flour.
- For a dairy-free version, use dairy-free yogurt and cheese alternatives.
- Add a pinch of cayenne or chili flakes for a spicy kick.
- Store chips in an airtight container and reheat in the oven to revive crispiness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
