Crispy Zucchini Chips with Dip

My kitchen smelled like a farmer's market the afternoon my neighbor handed me a bag of overgrown zucchinis she couldn't use fast enough. I'd been craving something crispy and snackable, not the usual veggie tray fate, so I sliced them paper-thin and baked them until they turned golden and almost shattered between my fingers. That first bite—salty, crunchy, still faintly green—made me realize I'd stumbled onto something I'd actually want to eat by choice, not obligation.

I brought these to a potluck where someone had actually made fried zucchini (the real, heavy kind), and mine disappeared first. People kept asking if they were homemade, which felt silly to say yes to until I realized they genuinely expected store-bought. Watching someone choose the baked version over the fried one was weirdly validating in a way I didn't expect from a snack.

Ingredients

• Zucchini (2 medium): Pick ones that are firm and not too large—older zucchinis hide watery centers that'll steam instead of crisping.
• Olive oil (2 tablespoons): Just enough to coat evenly without making them greasy; this is what turns them golden, not crispy.
• Sea salt and black pepper: Don't skip the freshly ground pepper—it adds a subtle bite that makes people ask what you did.
• Garlic powder (½ teaspoon): It dissolves into the coating and saves you from mincing fresh garlic when you're already managing a mandoline.
• Parmesan cheese and breadcrumbs (¼ cup and ½ cup): The breadcrumbs do the heavy lifting for crunch, while Parmesan adds a salty depth that keeps you reaching for another.
• Greek yogurt (1 cup): Thicker than regular yogurt, so the dip stays coherent instead of pooling.
• Fresh dill (2 tablespoons): If you can't find fresh, dried works, but use half the amount—dried herbs concentrate their flavor.
• Lemon juice, chives, and garlic powder for the dip: These three together create a brightness that cuts through the richness and makes the dip taste alive instead of flat.

Instructions

Heat your oven and prep your sheets:

Set the oven to 425°F and line two baking sheets with parchment paper—this stops the chips from sticking and lets them crisp on the bottom instead of steaming.

Slice the zucchini like you mean it:

A mandoline is faster and more uniform, but a sharp knife works if you keep the slices thin and consistent. About 1/8 inch is the sweet spot; thicker and they won't crisp, thinner and they'll brown too fast.

Coat with oil and seasoning:

Toss the slices in a bowl with olive oil, salt, pepper, and garlic powder until every piece glistens. This is where flavor happens, so don't rush it.

Make your coating mixture:

Combine the Parmesan and breadcrumbs in a separate bowl—mixing them first means the cheese distributes evenly instead of clumping.

Bread each slice:

Dip both sides into the breadcrumb mixture and press gently so it actually sticks. Arrange them in a single layer without crowding; overlapping means they'll steam in each other's moisture.

Bake with attention:

Bake for 20 minutes, flip them all (this is tedious but necessary), and bake another 15-20 minutes until they're golden and crisp. Every oven runs hot or cool, so watch them after the 30-minute mark—burnt chips taste like regret.

Prepare the dip while they cook:

Stir together the yogurt, lemon juice, dill, chives, garlic powder, salt, and pepper. Taste it and adjust the lemon if it feels flat.

Cool and serve:

Let the chips rest a few minutes—they'll continue crisping as they cool. Serve them warm or at room temperature; the dip should be cold.

Save

My seven-year-old ate these without negotiation or complaint, which in my house meant I'd discovered something genuinely good. It's rare that the snack someone actually reaches for is also the one you feel okay serving them repeatedly.

The Mandoline Question

You can absolutely use a knife—consistent thickness matters more than the tool. But if you find yourself making these more than twice, a mandoline saves your knuckles and your sanity. I use mine constantly now, and the slightly terrifying learning curve was worth it.

Dip Variations That Work

The herby dip is perfect as-is, but it's also a canvas. I've made it with basil instead of dill on days when dill wasn't around, added a tiny pinch of cumin for something earthier, and once swapped the chives for a light scallion. The core—yogurt, lemon, salt—holds everything together, so the rest is just flavor mood.

• Substitute parsley, basil, or chives depending on what's growing or what you have.
• A small pinch of smoked paprika adds warmth without making it taste like a different dish.
• If the dip tastes flat, it's almost always because it needs more lemon juice or salt—trust your palate.

Storage and Leftovers

The chips keep in an airtight container for three days and stay crispy if you don't crowd them. The dip lasts about four days in the fridge and actually tastes better after sitting overnight when the flavors get to know each other. Reheat the chips in a 350°F oven for five minutes if they've lost their crunch.

Save

These chips prove that simple food—when you pay attention to the details and don't cut corners—tastes better than shortcuts ever will. Now I keep zucchini on hand on purpose.

Recipe FAQs

→ How do I get the crispiest results?

Use a mandoline to slice the zucchini very thin and bake at 425°F until deeply golden. Arrange them in a single layer without overlapping for even air circulation.

→ Can I use an air fryer?

Yes, arrange the coated slices in a single layer in the air fryer basket. Cook at 375°F for about 10-12 minutes, shaking halfway through.

→ Is this dish gluten-free?

It can be. Simply ensure you use certified gluten-free breadcrumbs for the coating mixture to suit your dietary needs.

→ How long does the yogurt dip last?

The herbed yogurt dip will stay fresh in an airtight container in the refrigerator for up to 3 to 5 days.

→ Can I make this vegan?

Yes, substitute the Parmesan cheese with nutritional yeast and use a dairy-free yogurt alternative for the dip.