Description
Golden-brown, oven-baked zucchini crisps with a light panko and parmesan coating. A guilt-free, high-fiber snack with a satisfying crunch and garden-fresh flavor. Ready in 35 minutes.
Ingredients
2 medium zucchini, sliced into 1/8” rounds
1.5 tablespoons olive oil
1/3 cup panko breadcrumbs (gluten-free optional)
1/3 cup grated parmesan cheese
1/4 teaspoon salt
Greek yogurt ranch dip (optional)
Instructions
Preheat oven to 425°F (220°C)
Line a rimmed baking sheet with parchment paper and place a wire rack over it
Toss zucchini slices with olive oil until lightly gleaming
In a bowl, mix panko, parmesan, and salt, then press slices to coat both sides
Arrange zucchini single-layer on the wire rack and bake 10-12 minutes, flipping halfway
Cool slightly before serving
Notes
Use a mandolin for even slices to ensure uniform baking
Avoid over-oiling to prevent sogginess
Greek yogurt dip adds a creamy contrast—blend with herbs and garlic if desired
Store in airtight containers for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 chips
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 9mg