Baked Zucchini Chips are a healthy and tasty alternative to deep fried chips. They’re oven-baked, crispy, and irresistible!
I could munch on them for days. Weeks. Months. Years. Mmmmmmm. I’ve made them three times in the past week. Yeah, you heard me! Don’t believe me? Try them for yourself! =)
How to make Baked Zucchini Chips
Zucchini Chips, or Courgette Crips as my friends across the pond refer to them, are really simple to make. You don’t need any fancy gadgets, though certain tools will make it more easy. I’ll get into those in a second.
First, you’ll want to make sure you slice your zucchini thinly and evenly. I suggest slices no thicker than 1/8 inch. I used a knife but for best precision you could use a mandoline slicer. Just be very careful when slicing.
Some food processors also have slicing options. Remove the s-blade from inside and attach your slicing disc instead. You’ll want to make sure your slicing disc can slice the zucchini thin enough.
For the batter, you simple mix up all of the ingredients until they’re well combine. If you don’t have a certain spice you can simple omit as this recipe is very forgiving. The only absolutely necessary ingredient is the Panko to make it nice and crunchy, although you can swap it for corn flakes or the like. You just want some type of breading.
Submerge the zucchini slices one at a time into the milk (I use unsweetened soy) then place them into the batter and make sure they are thoroughly coated. Gently shake off any excess batter. I designate one hand for dipping in milk and one hand for dipping in the batter so I don’t cross contaminate them. And seems to be less messy that way.
Place the chips onto a baking sheet lined with foil or a silicone mat. Bake at 425F for at least 30 minutes, flipping halfway through. You’ll need to check on them to make sure they’re not burning, especially if you were unable to slice them evenly. They’re done with the crispy and golden.
I was inspired to make these after eating a bag of the Krunchers Kosher Dill Chips. This was before I was vegan as those chips do contain whey (milk) powder. But who needs those when you have these zucchini chips now?! If you don’t have all of the dry ingredients, don’t worry about it. Pretty much any of these seasonings will taste good on the chips!
Other Flavor Variations
Spicy – add some chili powder to give them a kick!
Paprika – if you’ve never had paprika flavored chips, you’re missing out!
BBQ – add a little sugar, sweet paprika, and chipotle powder (leave out the nutritional yeast, dill and parsley)
Salt & Vinegar – dip in vinegar (apple cider vinegar or white vinegar) instead of milk, then use a batter of Panko, salt, and black pepper
More snack ideas:
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Baked Zucchini Chips
- ¼ Cup Panko Breadcrumbs
- ¼ Cup Nutritional Yeast
- ⅛ Tsp Salt
- ¼ Tsp Garlic Powder
- ¼ Tsp Onion Powder
- ¼ Tsp Dried Parsley
- ¼ Tsp Dill Weed
- ⅛ Tsp Black Pepper
- ¼ Cup Unsweetened Almond Milk
- 1 Zucchini Cut into thin slices (⅛ inch thick)
- Preheat the oven to 425°F.
- Mix first eight ingredients in a medium bowl.
- Place milk in a shallow bowl.
- Dip the zucchini slices into the milk, then into the bread crumb mixture, coating each side.
- Place coated slices on a baking sheet covered in foil or non-stick spray (foil makes clean up quick and easy).
- Bake for 30 minutes, flipping slices over halfway, until they're golden and crispy. Enjoy!
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