Baked Zucchini Ranch Parmesan Chips

Perfectly crisp-tender zucchini chips baked from start to finish – guilt-free, healthy and just so stinking good!

Baked Zucchini Ranch Parmesan Chips - Perfectly crisp-tender zucchini chips baked from start to finish - guilt-free, healthy and just so stinking good!

I wasn’t the biggest veggie eater as a kid. I was actually all about the meat. I’m Korean so Korean BBQ was pretty much a staple in our home.

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But hey, if all vegetables had freshly grated Parmesan and Ranch Seasoning, I would have been the best teenage veggie eater in the whole world.

Because this – these crisp zucchini coins – have been my breakfast, lunch and dinner for the last 3 days. And probably for the next 3 days. And the next. And the next.

You get it.

Baked Zucchini Ranch Parmesan Chips - Perfectly crisp-tender zucchini chips baked from start to finish - guilt-free, healthy and just so stinking good!

I mean, maybe I’ll sneak in a donut here or there but that’s called dessert.

And that’s besides the point.

Baked Zucchini Ranch Parmesan Chips - Perfectly crisp-tender zucchini chips baked from start to finish - guilt-free, healthy and just so stinking good!

These chips on the other hand are completely addicting. They’re perfectly crisp on the outside yet they just melt in your mouth with every bite.

And the extra Parmesan garnish just puts it over the top.

Plus, you know that these are completely baked so you can enjoy these 100% guilt-free.

Remember – it’s veggie-loading – you just can’t lose here.

Baked Zucchini Ranch Parmesan Chips

Perfectly crisp-tender zucchini chips baked from start to finish – guilt-free, healthy and just so stinking good!

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 cup freshly grated Parmesan cheese
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 1/4 teaspoon cayenne pepper, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine flour, Parmesan, Ranch Seasoning and cayenne pepper; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dip zucchini rounds into eggs, then dredge in flour mixture, pressing to coat.
  4. Place zucchini in a single layer onto the prepared baking sheet.
  5. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  6. Serve immediately, garnished with parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 155.7 Calories from Fat 44.1
% Daily Value*
Total Fat 4.9g 8%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 96.0mg 32%
Sodium 686.3mg 29%
Total Carbohydrate 19.1g 6%
Dietary Fiber 1.5g 6%
Sugars 2.8g
Protein 8.5g 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.