Looking for a light, crunchy snack that’s both satisfying and healthy? Try these Crispy Baked Zucchini Chips with Greek Yogurt Ranch! Perfect for a quick bite, party appetizer, or a wholesome treat, this recipe offers a delicious twist on traditional chips.
Ingredients:
For the Zucchini Chips:
2 medium zucchinis, thinly sliced
½ cup breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
1 large egg
2 tablespoons olive oil
For the Greek Yogurt Ranch:
½ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons fresh chives, chopped
Directions:
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Prepare Zucchini Chips:
In a small bowl, whisk together the egg and olive oil. In a separate bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Coat the Zucchini:
Dip each zucchini slice into the egg mixture, then coat with the breadcrumb mixture. Arrange the coated slices on the prepared baking sheet.
Bake the Zucchini:
Bake for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy.
Make the Greek Yogurt Ranch:
While the zucchini chips are baking, combine the Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, salt, pepper, and fresh chives in a small bowl. Stir until smooth.
Serve:
Enjoy the zucchini chips warm with the Greek yogurt ranch on the side for dipping.
Serving Tips:
Serve Warm: For the best texture and flavor, enjoy the zucchini chips warm, right out of the oven. They stay crispy for a short time after baking, so serving them immediately is ideal.
Pair with Dip: The Greek yogurt ranch makes an excellent accompaniment. Serve it in a small bowl alongside the zucchini chips for easy dipping.
Presentation: Arrange the zucchini chips on a platter or a serving tray. Garnish with a sprinkle of fresh chives or a light dusting of Parmesan cheese for an extra touch of flavor and visual appeal.
Add Variety: If you’re serving a crowd, consider offering a variety of dips, such as salsa or hummus, alongside the Greek yogurt ranch to cater to different tastes.
Storage Tips:
Room Temperature: Store leftover zucchini chips in an airtight container at room temperature for up to 2 days. Keep in mind that they may lose their crispiness over time.
Recrisping: To restore some of the crispiness, reheat the zucchini chips in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Refrigeration: If you need to store the chips for more than 2 days, refrigerate them in an airtight container. They can be kept in the fridge for up to 1 week. Note that refrigeration may affect their crunchiness.
Dip Storage: Store the Greek yogurt ranch separately in an airtight container in the refrigerator. It will stay fresh for up to 1 week.
Freezing: For long-term storage, you can freeze the baked zucchini chips. Place them in a freezer-safe bag or container. When ready to eat, bake from frozen at 375°F (190°C) for about 10-15 minutes to reheat.
Related Recipes:
- Easy and Cheesy Ranch Baked Potatoes
- Crockpot Ranch Chicken and Potatoes
- Cinnamon Roll Zucchini Bread
FAQs:
Can I use other types of cheese for the zucchini chips?
Yes, you can experiment with different cheeses. While Parmesan cheese adds a nice sharp flavor, you can use alternatives like grated Asiago, Pecorino Romano, or even a mild cheddar. Just keep in mind that different cheeses may slightly alter the taste and texture of the chips.
Can I make these zucchini chips ahead of time?
Yes, you can prepare the zucchini chips in advance. Bake and store them in an airtight container at room temperature for up to 2 days. For the best texture, reheat them in the oven to restore some of their crispiness. The Greek yogurt ranch can also be made ahead and stored in the refrigerator for up to a week.
Can I use a different type of oil?
While olive oil is recommended for its flavor and health benefits, you can substitute it with other oils like avocado oil or vegetable oil if needed. Just ensure the oil you choose has a high smoke point suitable for baking.
What can I do if I don’t have breadcrumbs?
If you don’t have breadcrumbs, you can make a quick substitute using crushed crackers, panko, or even crushed cornflakes. For a gluten-free option, use gluten-free breadcrumbs or ground almonds. The coating will still provide a crispy texture and delicious flavor.
Conclusion:
Try these Crispy Baked Zucchini Chips with Greek Yogurt Ranch today and indulge in a snack that’s both nutritious and delicious!
📖 Recipe:
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Crispy Baked Zucchini Chips with Greek Yogurt Ranch
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy Baked Zucchini Chips with Greek Yogurt Ranch – Discover a light, crunchy snack with these Crispy Baked Zucchini Chips paired with a tangy, homemade Greek Yogurt Ranch. Perfect for a healthy treat or party appetizer, these baked chips are coated in a flavorful breadcrumb and Parmesan mixture, and served with a creamy, protein-packed dip. This easy recipe is a delightful way to enjoy zucchini, offering a guilt-free alternative to fried snacks.
Ingredients
For the Zucchini Chips:
2 medium zucchinis, thinly sliced
½ cup breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
1 large egg
2 tablespoons olive oil
For the Greek Yogurt Ranch:
½ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons fresh chives, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Zucchini Chips: In a small bowl, whisk together the egg and olive oil. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Coat the Zucchini: Dip each zucchini slice into the egg mixture, then coat with the breadcrumb mixture. Place the coated slices on the prepared baking sheet.
- Bake the Zucchini: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Make the Greek Yogurt Ranch: While the zucchini chips are baking, mix Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, salt, pepper, and fresh chives in a bowl until smooth.
- Serve: Serve the zucchini chips warm with the Greek yogurt ranch on the side for dipping.
Notes
For Extra Crispiness: Reheat leftover chips in a preheated oven to regain some of their crunch.
Substitutions: Try using different cheeses or gluten-free breadcrumbs to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal per serving
