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Crispy Baked Zucchini Chips with Greek Yogurt Ranch

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Crispy baked zucchini chips served with a creamy Greek yogurt ranch dip. A healthier, satisfying alternative to traditional chips with a savory, fresh flavor.

Ingredients

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

Salt and pepper, to taste

1 large egg

Olive oil spray for baking

1/2 cup plain Greek yogurt

1 tbsp mayonnaise

1 tbsp fresh parsley, chopped

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried dill

Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the zucchinis into thin rounds, about 1/4-inch thick.
  3. In a shallow bowl, whisk the egg. In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
  4. Dip each zucchini slice into the egg, then coat it in the breadcrumb mixture. Arrange the coated zucchini chips in a single layer on the baking sheet.
  5. Lightly spray the zucchini chips with olive oil spray.
  6. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
  7. While the chips are baking, mix all the ingredients for the Greek yogurt ranch dip in a small bowl. Adjust seasoning to taste.
  8. Once the zucchini chips are done, remove them from the oven and serve immediately with the Greek yogurt ranch dip.

Notes

  • Vegan Version: Use a flax egg (1 tbsp flax meal + 2.5 tbsp water) and swap the Parmesan cheese for a dairy-free version.
  • Spicy Zucchini Chips: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for an extra kick.
  • Herb Variations: Experiment with different herbs like thyme, basil, or rosemary to change the flavor profile.
  • Store any leftover zucchini chips in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F for about 5-7 minutes.
  • The Greek yogurt ranch dip can be stored in the fridge for up to 3 days.

Nutrition

Find it online: http://recipesbyjanet.com/crispy-baked-zucchini-chips-with-greek-yogurt-ranch/