Crispy Zucchini Chips with Dip (Printable)

Golden baked zucchini slices served with a cool, herbed yogurt dip for a tasty snack.

# What You 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 (use gluten-free if preferred)

→ Herby Yogurt Dip

08 - 1 cup plain Greek yogurt
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
11 - 1 tablespoon chopped fresh chives
12 - ½ teaspoon garlic powder
13 - ¼ teaspoon sea salt
14 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
02 - Wash and dry zucchinis, then slice into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife.
03 - In a large bowl, toss zucchini rounds with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
04 - Combine grated Parmesan cheese and breadcrumbs in a separate bowl.
05 - Dip each zucchini slice into the breadcrumb mixture, pressing lightly to ensure both sides are coated. Arrange slices in a single layer on prepared baking sheets.
06 - Bake for 20 minutes, then carefully flip slices and continue baking for another 15 to 20 minutes until golden brown and crisp, monitoring to prevent burning.
07 - While chips bake, combine Greek yogurt, lemon juice, dill, chives, garlic powder, sea salt, and black pepper in a small bowl. Mix well and refrigerate until ready to serve.
08 - Remove chips from oven and allow to cool slightly. Serve warm or at room temperature alongside the herby yogurt dip.

# Expert Suggestions:

01 -
  • They're genuinely crispy, not limp or greasy, and taste nothing like sad vegetable obligations.
  • The herby yogurt dip tastes restaurant-quality but takes about as long as it takes to chop some herbs.
  • You can make a huge batch, eat some warm, and snack on leftovers guilt-free for days.
02 -
  • Don't skip drying the zucchini slices after slicing—wet zucchini is your enemy and will steam instead of crisp no matter how hot the oven gets.
  • The flip at the 20-minute mark is non-negotiable; it's the difference between chips and sad chips, and the five minutes it takes is worth every one.
  • Parmesan over nutritional yeast if you can swing it—the real cheese browns and caramelizes slightly, which tastes like something happened, not just a healthy coating.
03 -
  • If you're making these for a crowd, slice all your zucchini at once but bake in two batches so air circulates and they all crisp evenly.
  • A light sprinkle of smoked paprika or everything bagel seasoning on top before baking takes them from snack to show-off moment.

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