Crispy Zucchini Chips with Dip (Printable)
Golden baked zucchini slices served with a fresh, cool yogurt dip for a satisfying snack.
# What You'll Need:
→ Zucchini Chips
01 - 2 medium zucchinis
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ¼ cup grated Parmesan cheese
07 - ½ cup breadcrumbs
→ Yogurt Dip
08 - 1 cup plain Greek yogurt
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons chopped fresh dill
11 - 1 tablespoon chopped fresh chives
12 - ½ teaspoon garlic powder
13 - ¼ teaspoon sea salt
14 - Freshly ground black pepper to taste
# Step-by-step:
01 - Preheat the oven to 425°F and line two baking sheets with parchment paper.
02 - Wash and dry the zucchinis thoroughly. Slice them into thin rounds, approximately 1/8 inch thick, using a mandoline slicer or a sharp knife.
03 - In a large bowl, combine the zucchini slices with olive oil, salt, pepper, and garlic powder. Toss until the slices are evenly coated.
04 - In a separate shallow bowl, mix together the grated Parmesan cheese and breadcrumbs.
05 - Press each zucchini slice into the breadcrumb mixture, ensuring both sides are well coated. Arrange the slices in a single layer on the prepared baking sheets.
06 - Bake for 20 minutes, then flip the chips and continue baking for another 15 to 20 minutes until golden brown and crispy. Monitor closely to prevent burning.
07 - While the chips are baking, combine Greek yogurt, lemon juice, dill, chives, garlic powder, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
08 - Remove the zucchini chips from the oven and allow them to cool for a few minutes to crisp up further. Serve warm or at room temperature alongside the yogurt dip.
# Expert Advice:
01 -
- They're impossibly crispy on the outside while staying tender inside, and nobody suspects they're actually healthy.
- The herby yogurt dip is bright and tangy enough to make you forget you're eating a vegetable entirely.
- The whole thing comes together in under an hour, which means you can make them on a whim whenever guests drop by.
02 -
- Moisture is your biggest obstacle: if your zucchini isn't completely dried after washing, the chips will steam instead of crisp, no matter what you do.
- The flip is essential—baking only one side means the bottom stays soft and chewy instead of becoming that satisfying golden crisp.
- Timing varies by oven, so trust your eyes more than the clock; ovens run hot and cool differently, and burnt chips go from perfect to ruined in about three minutes.
03 -
- A mandoline slicer saves time and creates perfectly even slices, but if you don't have one, take your time with a sharp knife and aim for consistency—thin and even is what matters.
- Don't crowd the baking sheet; give each chip breathing room so hot air can circulate around it and create that crispy exterior everyone loves.