Crunchy baked zucchini chips are an incredibly healthy snack!
Two weeks ago, we shared our recipe for baked zucchini sticks here on the blog. We promised to share another quick and easy zucchini treat, and here it is: crispy Baked Zucchini Chips.
My husband, John, had been craving the tasty pub food he used to be able to enjoy before he switched to a gluten-free diet. Now fried mozzarella sticks and fried zucchini sticks are off-limits. So we decided to come up with two gluten-free, paleo friendly recipes. To our delight, they were even better than the pub food we remember and much healthier too. Everyone in the family enjoyed them. In fact, these zucchini chips were a particular favorite of the kids (no leftover vegetables that night!). I can definitely see these being a hit at our upcoming Super Bowl party.
These are so quick and effortless to make. Just slice up two medium-sized zucchini and toss the slices in a bowl with oil. In another bowl, combine grated Parmesan cheese, gluten-free Panko breadcrumbs, salt, and pepper. Dredge both sides of the zucchini slices in the mixture, and then arrange them on a baking sheet. Pop in the oven for fifteen minutes. Then broil for four to five minutes until they are golden brown and crispy.
Zucchini is one of my favorite vegetables. It’s very low in calories and is a wonderful source of potassium and Vitamin A, Vitamin C, and Manganese (an essential mineral). With gluten free Ranch dressing as a dipping sauce (we like Annie’s Cowgirl Ranch), these delicious baked zucchini chips are a no-guilt, incredibly healthy snack with just the right amount of Panko crunch and cheesy parmesan.
Want to save this recipe? Pin it!
Baked Zucchini Chips
Ingredients
- 2 medium zucchini sliced into 1/4 inch rounds
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan
- 1/4 cup gluten free Panko bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Butter for greasing pan
Instructions
- Preheat the oven to 425℉. Grease a baking sheet.
- In a medium bowl, toss the zucchini with oil. Combine Parmesan, bread crumbs, salt, and pepper in a mixing bowl. Dredge each round into the Parmesan mixture, on both sides until well coated. Place on the greased baking sheet.
- Bake 15 minutes. Then broil until golden, about 4-5 minutes Remove with spatula and serve.
- Poached Low-Carb Meatballs - November 5, 2019
- How We Make Overhead Cooking Videos - October 20, 2019
- Keto Pork Tenderloin Crispy Bites - September 27, 2019
- Châteaubriand Roast (Low-Carb And Whole 30) - August 27, 2019
- How To Cook Bacon In The Oven - July 24, 2019
Mary Burris says
I love zucchini chips! And these look absolutely delicious!
Barbara says
So yummy. Thanks.
Cheryl says
I am so bookmarking this site! This looks amazing and I’m really loving the fact that it doesn’t have a ton of ingredients. I’m definitely trying this and will be looking for more recipes 🙂
Barbara says
Welcome Cheryl. I’m so glad you stopped by. Most of my recipes are quick and easy. Thanks.
Terri says
oh wow, this looks truly amazing!! I am going to make these
Barbara says
Terrific. Enjoy.
Michelle Liew says
Love zucchini and will definitely give this one a try. Will pop by and let you know how it goes!
Barbara says
Yay. Hope you like them as much as we do.
Ray says
This sounds delic. I have been thinking about trying something of this nature anyway, as I am trying to eat a bit more healthy with the New Year. I think I am going to try this over the weekend.
Barbara says
Excellent, a bit more healthy with every scrumptious bite.
Catherine says
I have been doing this for years and LOVE them…minus the bread crumbs. I never thought to add those to them. Sounds sooooo good. What awesome addition. I can’t wait to go shopping so I can bring home some zucchini and try these! Thanks 🙂
Barbara says
Yes, I love the way the panko breadcrumbs add a little crunchiness. 🙂
Bethany says
These look really good!
Barbara says
They are. I think I’ll make a batch right now to snack on while we watch a movie. 🙂
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Barbara says
Thanks, Cindy!