Name: Crispy Baked Zucchini Chips – A Super Easy Dessert Twist You’ll Love
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 2 medium zucchini, sliced thin; 1 tablespoon olive oil; 1/4 cup grated Parmesan cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and black pepper, to taste; Cooking spray; 1/2 cup plain Greek yogurt; 1 teaspoon dried dill; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 tablespoon fresh lemon juice; Salt and pepper to taste

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I never thought I’d be one of those people who voluntarily baked zucchini chips, but here we are. They’re golden, crisp, and wildly addictive—like, you-might-eat-the-whole-pan addictive. If you’ve ever stared at a sad zucchini and wondered what in the world to do with it, this is your sign. This recipe gives that green veggie a glow-up. We slice ’em thin, bake them until they’ve got that satisfying snap, and then dunk them in a Greek yogurt ranch that tastes way more indulgent than it actually is. Don’t let the word ‘healthy’ scare you. These chips aren’t here to lecture you—they’re here to get the job done in the crunchiest, most delicious way possible. Whether you’re trying to sneak more veggies onto the table or just need a late-night crunchy fix, this recipe covers both bases. Plus, you don’t even need fancy equipment—just your oven, some pantry staples, and a good appetite. Now go grab a zucchini (or four) and let’s get started!

1) Key Takeaways
2) Easy Crispy Baked Zucchini Chips Recipe
3) Ingredients for Crispy Baked Zucchini Chips
4) How to Make Crispy Baked Zucchini Chips
5) Tips for Making Crispy Baked Zucchini Chips
6) Making Crispy Baked Zucchini Chips Ahead of Time
7) Storing Leftover Crispy Baked Zucchini Chips
8) Try these Snacks next!
9) Crispy Baked Zucchini Chips
10) Nutrition

1) Key Takeaways

These zucchini chips are baked, not fried, and seriously crisp
Greek yogurt ranch adds a creamy twist without the guilt
A super easy dessert-style snack with a savory twist
Kid-friendly, budget-friendly, and totally crave-worthy

2) Easy Crispy Baked Zucchini Chips Recipe

I’m not trying to be dramatic, but these zucchini chips might be the best thing to happen to snack time. Thinly sliced rounds of zucchini, lightly coated in Parmesan and baked until crisp? That’s the move. And when you pair it with a cool, herby Greek yogurt ranch dip—it’s next-level delicious. You’ll be wondering where this snack has been all your life.

This super easy dessert-like treat is light, crunchy, and surprisingly satisfying. It’s one of those recipes that hits that sweet spot of flavor and texture without leaving you feeling weighed down. If you’ve got a couple of zucchini and a half-hour to spare, you’ve got a snack worth bragging about.

It’s also one of those rare recipes that adults and kids both love. Trust me, even my pickiest eater gave these a thumbs-up. We’ve made them a weekly habit, and honestly, I don’t see that changing anytime soon.

3) Ingredients for Crispy Baked Zucchini Chips

Zucchini: Use two medium zucchini, sliced as thin as you can manage. The thinner the better. Think paper-thin, if your knife skills can manage it—or use a mandoline if you’ve got one.

Olive Oil: Just a tablespoon is enough. It helps the Parmesan stick and gives the chips their golden edges.

Parmesan Cheese: A quarter cup is all it takes to bring salty, cheesy magic to these rounds. Finely grated works best here for even coverage.

Garlic Powder: Adds a warm savory depth that makes the zucchini taste like more than a vegetable.

Onion Powder: Boosts flavor without overpowering the other ingredients. You’ll only need a small pinch.

Salt and Pepper: A little goes a long way. I like to season after baking too, for extra kick.

Cooking Spray: Helps the chips crisp up while keeping things light.

Greek Yogurt: Half a cup of plain, full-fat Greek yogurt gives the dip body and creaminess.

Dried Dill: For that classic ranch flavor. A teaspoon does the job.

Lemon Juice: Brightens the dip. Fresh is best—just a splash will do.

4) How to Make Crispy Baked Zucchini Chips

Step 1. Preheat the oven to 250°F and line two baking sheets with parchment paper. This helps the chips bake evenly and not stick.

Step 2. Slice your zucchini thin. Use a mandoline for best results, but a sharp knife and a steady hand work too.

Step 3. In a bowl, toss the slices in olive oil. Mix together the Parmesan, garlic powder, onion powder, salt, and pepper, and coat each slice.

Step 4. Lay the slices out flat on the baking sheets. Don’t overlap them. Spray lightly with cooking spray.

Step 5. Bake for 90 to 120 minutes, flipping halfway through. They’re ready when golden and crisp.

Step 6. While the chips bake, mix the yogurt, dill, lemon juice, garlic powder, onion powder, salt, and pepper to make the dip. Chill in the fridge.

Step 7. Serve warm chips with cold ranch dip. Try not to eat them all standing over the counter (I fail at that part every time).

5) Tips for Making Crispy Baked Zucchini Chips

If your chips aren’t crisping, your slices might be too thick. Thinner slices get crunchier. That’s where a mandoline really earns its keep.

Watch the oven like a hawk in the last 30 minutes. They can go from golden to overdone quickly. Pull them out when the edges curl and the color’s right.

The dip is super easy dessert-style magic on its own too. If you’ve got leftover veggies or pita chips, keep it handy in the fridge—it works on everything.

6) Making Crispy Baked Zucchini Chips Ahead of Time

I get it—sometimes you want a snack ready before the craving hits. These chips are easy to prep ahead. Slice the zucchini, season, and keep them on a tray in the fridge until you’re ready to bake.

Or bake them completely and let them cool. They stay crisp if stored right. Pop them into a sealed container with a paper towel to catch moisture. Just don’t let them hang out for more than two days—they’re best fresh.

The Greek yogurt ranch dip lasts 3 to 4 days chilled. It’s great with veggies, crackers, or spread on sandwiches. Super easy dessert dip? Maybe not by definition, but it comes close.

7) Storing Leftover Crispy Baked Zucchini Chips

If you’ve got leftovers (rare in my house), store the chips in an airtight container lined with a paper towel. Keep it in a cool, dry place for up to two days.

Re-crisp them in the oven at 300°F for a few minutes. Don’t microwave—they lose their crunch. That’s a snack fail we don’t want.

The dip can go in the fridge. Use it on wraps, as a veggie dip, or with crackers. It’s a little kitchen hack that makes a big difference throughout the week.

8) Try these Snacks next!

9) Crispy Baked Zucchini Chips