These baked zucchini chips are perfect as an appetizer for a weekend BBQ or get-together with friends. Since they are baked instead of fried, they come out light and crispy and the flavor of the zucchini really comes through. For dipping, try this homemade light buttermilk ranch. No guilt here, folks!
Start by slicing your zucchini into 1/4 inch slices, and place them in a Ziploc bag. Add flour and shake to coat.
Place the zucchini slices in the egg, and turn to make sure both sides are covered.
Then coat the zucchini slices in the panko/breadcrumb mixture. The reason I like to use both regular and panko breadcrumbs is because the panko has a great crunch, and the finer grind of the regular breadcrumbs fills in the nooks and crannies created by the coarser panko.
Lay the breaded zucchini slices on a baking sheet greased with olive oil. I used an olive oil mister, and I not only coated the baking sheet, but I generously sprayed the tops of the breaded zucchini slices with the oil too. This helps the breadcrumbs get golden brown and crispy in the oven.
Serve with ranch dip, either homemade or your ready to go dip from the store. This recipe can easily be doubled for a crowd.Print
Crispy and golden brown baked zucchini chips that are perfect as an appetizer for your weekend get-together. No guilt here, folks!
- 2 zucchini, sliced
- 2 tablespoons flour
- 2 eggs
- 1 cup panko
- 1 cup Italian seasoned bread crumbs
- 1 teaspoon salt
- olive oil spray
Buttermilk Ranch Dip
- 1/3 cup olive oil based mayo (or light)
- 1/3 cup plain Greek yogurt
- 1/4 cup milk
- 1 tablespoon dry buttermilk
- 2 teaspoons dried parsley
- 1/8 tsp ground black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- Preheat oven to 400 degrees.
- Slice zucchini into 1/4 inch slices.
- Place zucchini in a Ziploc bag and add flour. Seal the bag and shake to coat.
- Dip each slice of zucchini in the egg, and then coat with the breadcrumb mixture.
- Set the breaded zucchini on a baking sheet generously coated with olive oil. Mist or drizzle the olive oil on the top of each zucchini slice as well.
- Bake for 16-18 minutes, until the zucchini is just tender and the breading is golden brown. Sprinkle with salt to taste.
For the Dip
- In a small bowl, stir together the mayo, greek yogurt and milk. Add the dry buttermilk and the rest of the seasonings, and mix well. Refrigerate until serving.
- This dip tastes best when made a few hours before serving so the flavors have time to get to know each other.
- Tip: When serving, set out a larger bowl with a sealed sandwich sized Ziplock bag full of ice in it. Set the dip bowl on top of the ice. This keeps it nice and cold while it is set out on the counter.