Baked Zucchini Chips Recipe| Recipe of baked zucchini chips| How to make zucchini chips with step by step instructions 

Thin, crispy, delicious and super addictive ! This baked zucchini chips recipe is a great way to use up all that zucchini and make your favourite finger food.

In this baked zucchini chips recipe, slices of zucchini are coated with bread crumbs and some simple spices.

I love relishing these as a better alternative to fries or chips with my meals. Very delicious!

A just 100 calorie snack to munch on. Move over high calorie potato chips.

There is so much you can do with zucchini like Low carb Cucumber Boats to Apple chocolate chip Zucchini Cake.

Baked Zucchini Chips Recipe, my favourite side dish

These zucchini chips are one of my favorite side dishes to make when zucchini are in season.

Our other favourite side dishes are  Brinjal fry/Taryal Vangan, Sindhi Aloo Tuk | Potato tuk, Arbi tuk and Bhindi kurkuri.

So when the next time you find yourself with an abundance of zucchini to use up, make baked zucchini chips!

Serving Suggestions

Here are some of my favorite dips that go well with zucchini chips:

Beetroot Potato Pomegranate Raita | Beetroot Raita

Vegetable raita

Best Zatziki dip

Easy corn salsa

Recipe Card 🔽

Print Recipe

Baked zucchini chips recipe

Thin, crispy, delicious and super addictive ! These baked zucchini chips are a great way to use up all that zucchini and make your  favourite finger food.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Side Dish

Cuisine: International

Keyword: baked zucchini chips recipe, easy vegetarian side dish, zucchini chips

Servings: 2

Author: Lata Lala

Ingredients

• 1 large zucchini cut into thin slices
• 1 cup bread crumbs
• 1/4 teaspoon black pepper
• Salt to taste
• 1 tsp Red chilli flakes
• 1 tbsp Garlic powder
• 1/4 cup Cornflour-water mix (thin consistency) to dip chips for coating

Instructions

• Preheat the oven to 200°C for 10 minutes.
• Cut zucchini in to thin slices. Sprinkle salt over the slices, then rinse and dry them.
• This crucial step helps get rid of some of the water content of the zucchini, which helps prevent sogginess.
• Meanwhile, in a bowl mix breadcrumbs, salt, pepper, garlic powder ad chilli flakes.
• Dip zucchini slices into cornflour water mix (thin consistency) and coat with bread crumbs on both sides.
• Arrange zucchini on a baking tray with lined sheet of aluminium foil.
• Bake for 15 minutes.
• In between turn the chips over after 7 minutes and continue baking until golden.
• In the meanwhile keep an eye not to burn them. Serve immediately.
• If you wish to store for later use then allow to cool to room temperature before storing in an airtight container.

Notes

I prefer to use larger zucchini squash because the chips shrink as they bake. However, you can use any size of zucchini available.

While slicing the zucchini you can use a mandolin slicer, because all the zucchini slices are exactly uniform so they come out baked perfect.

Use parchment paper, silpat mat or aluminum foil to line your baking tray.

You can season your baked Zucchini chips any way you like. I sometimes love them with a touch of chaat masala, paprika and cumin.

Step by step instructions and pictorial presentation to make baked zucchini chips recipe

Preheat the oven to 200°C for 10 minutes.

Cut zucchini in to thin slices. Sprinkle salt over the slices, then rinse and dry them.

This crucial step helps get rid of some of the water content of the zucchini, which helps prevent sogginess.

Meanwhile, in a bowl mix breadcrumbs, salt, pepper, garlic powder and chilli flakes.

Dip zucchini slices into cornflour- water mix (thin consistency) and coat with bread crumbs on both sides.

Arrange zucchini on a baking tray with lined sheet of aluminium foil.

Bake for 15 minutes.

In between turn the chips over after 7 minutes and continue baking until golden.

In the meanwhile keep an eye not to burn them. Serve immediately.

If you wish to store for later use then allow to cool to room temperature before storing in an airtight container.

Tips and tricks for making best baked zucchini chips

I prefer to use larger zucchini squash because the chips shrink as they bake. However, you can use any size of zucchini available.

While slicing the zucchini you can use a mandolin slicer, because all the zucchini slices are exactly uniform so they come out baked perfect.

The secret to making zucchini chips crispy? Salt them to draw water out, then bake them in an oven.

Use parchment paper, silpat mat or aluminum foil to line your baking tray.

You can season your baked Zucchini chips any way you like. I sometimes love them with a touch of chaat masala, paprika and cumin.