Baked Zucchini Chips
Disclosure: This post is sponsored by Kettle Brand. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise!
Crispy baked zucchini chips?
Um, yes, please!
No one is about that soggy-chip life. Or that deep-fried life.
So we have the perfect balance here.
We have the crispiest zucchini chips that are actually completely baked!
The secret?
We’re using Kettle Brand® Himalayan Salt Potato Chips! Chips that are cooked 100% in avocado oil and perfectly seasoned with Himalayan salt.
So serve as a side or appetizer or even dinner.
We have it as all of the above.
Baked Zucchini Chips
Ingredients
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- ½ teaspoon garlic powder
- ¼ cup milk
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 ½ cups finely crushed Kettle Brand® Himalayan Salt Potato Chips
- ½ cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Season zucchini with garlic powder, salt and pepper, to taste.
- In a medium bowl, combine milk and egg; set aside.
- Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray.
- Place into oven and bake golden brown and crisp, about 22-26 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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This looks super yummy & easy to make… we don’t eat eggs though. Anything I can replace with … pleeeasee!!!
I have been following you since you started! I have never found – even one – recipe that was not FANTASTIC!! You have excellent taste and you are very thoughtful in the ways you combine ingredients… You are the best… (I am 80 years old – very serious about cooking and have been doing so for over 60 years.) It is unbelievable to me that anyone would criticize you – especially for something you NEVER said! Keep up the good work, Chunga – so many of us are so grateful to you! Again, you are THE BEST!!
I was super excited to try these, and we paired them with Philly cheesesteaks tonight for dinner. The texture really was amazing! So crunchy and good. When I was doing the breading/coating process, I was a little worried because the bowl I was using for the chips was starting to get kinda soggy just from the egg and stuff carrying over, so my final breading looked kinda thin. Threw them in the oven and crossed my fingers…they came out awesome! My roommates loved them too. We love trying to find different ways to work in some vegetables, so this will definitely be a repeat. Really great alternative to eating a bunch of fries with sandwiches, I think! Also, we breaded with the Salt & Pepper chips. So good. Thank you! 🙂
Luv your recipes ! I have a question about the zucchini. They can be finger size to a couple pounds. Do you have a cup or weight measurement?
Thank you.
Really really good! A labor of love for sure, but definitely worth it. I skipped the flour dredge and used home made bread crumbs in place of chips, they were perfect. Awesome recipe, thanks!
I followed the recipe exactly and there’s too much coating for my taste. Although I do agree they crisp up and taste as good as frying. Maybe I’ll try again and go much lighter on the flour egg and chips. Maybe cut the zucchini a little thicker. The taste is great. Good combination of flavors.
I couldn’t believe how delicious these were. I baked them in a toaster oven on top of non stick foil and only sprayed the tops very lightly with olive oil. I used panko instead of the chips and dried herbs in place of the garlic. They were so golden and crisp you would think they were deep fried. Can’t wait to try more of your recipes!
These might indeed be delicious but you made too many changes for this to qualify as a comment or review of the recipe
These were delicious. Next time I made these I will pulverize the chips in a food processor.
What a great idea, Barbara!
Easy, delicious and really really crispy!!
I used the non-stick foil so I didn’t even
spray the pan. (But I did spray the prepared
zucchini before putting into the oven!)
Best make-in-the-oven zucchini chips
I’ve tried so far!!!
Thanks for sharing with us!
I just got a chance to make these for lunch yesterday, OMG, mouthwatering ! Thank you so much for never disappointing.
Do you think it would work well with thick sliced dill pickles?
Absolutely. What a great idea!
MAde these with Panko instead of chips (chips would be an awesome breading though!) my kids even loved them. Nice and crispy. I used a avocado oil spray which says zero calories for 1/4 second spray. I probably sprayed for 4 seconds combined total on bottom and top. I didn’t use all the flour called for either. Although the recipe doesn’t claim to be healthy (just a baked version!) by using panko it must be slightly lower in fat. It was crispy and delicious. This is a must for super bowl my husband and kids say.
Does anyone’s know if these would hold up for a picnic? Or would they just get soggy?
This is really best when served immediately!
This dish looks delicious. I need to try it at home.
I love those chips too, when I allow myself to eat them, then watch out, empty bag, maybe better to combine with zucchini like this recipe does, to get get some nutritional benefits, I’d forgotten about zucchini chips, thank you!
HI! I love all of your recipes and photos! I was wondering if using panko bread crumbs instead of the chips would work? I can’t wait to try them 🙂
Yes, Panko should work just fine!
Love the coating you put over the zucchini! Great work (:
LOL! These look amazing, but let’s not kid ourselves about how much “better” they are for us than deep-fried zucchini sticks or rounds: they’re coated in crushed deep-fried & heavily-salted potato chips & then sprayed with oil! I strongly suspect that the originals — coated with Panko crumbs with limited salt, then very quickly deep fried in very hot oil so as to absorb as little as possible — are actually a nominally healthier choice. That said, I’ll still be trying these — but without the added coating of self-delusion. [Sorry, Chungah: I love your site & love your recipes & understand the need for in-house advertising, but this one stretched my credibility to the breaking point!].
A-men.
She says they are baked and they taste as good as fried, but I don’t see that she claims they are healthier than their deep-fried cousins.
I would make these instead of deep frying just to avoid the hassle of a pot of boiling oil. And Lisa is correct: no where in the recipe or it’s description does it say these are healthier or better for you than deep fried – only that they taste just as good.
Amen.
Susanne, she didnt say they were “much better for us than fried”, she said they are baked and taste just as good!!
What is the nutrition breakdown? Thanks!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
This recipe looks amazing! I’ve completely cut out flour from my diet. Would dipping the zucchini in coconut oil prior to dipping them in the potato chip mixture work as well? Or is there an alternative to using flour (or any refined product) to help the potato chips stick to the zucchinis? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Maybe organic, gluton-free flour
Coconut flour 🙂