Zucchini Chips for Families Who Love Fries

I’ve always been a potato girl, but when I discovered my love for zucchini chips, it completely changed my life. Crunchy, salty, but slightly meaty—the addition of Dijon mustard in this recipe adds a zesty kick, that is almost, almost better than french fries.

Zucchini Chips

I’ve always been a potato girl, but discovering my love for zucchini chips completely changed my perspective. This recipe yields chips that are crunchy, salty, slightly meaty, and almost better than fries. Plus, the addition of Dijon mustard gives them a zesty kick.

These little chips are super versatile and can be served as a snack, appetizer, or side dish. The seasoning is also simple but can be customized by adding Italian, pizza, or ranch seasoning. I’ve also used a crinkle cutter to chop the zucchini in this example for added texture, but these are just as great when sliced with a regular knife.

You can serve alone or with a dip. If you’re looking for a relatively quick option, ranch, marinara, pesto, or savory yogurt are all great. If you have a bit more time, pull together a warm two-ingredient dip by baking marinara with feta, mozzarella, or goat cheese. Adults will also love this drizzled with a thin layer of hot honey.

Best-Ever Zucchini Chips

Servings

3-4

servingsTotal Time

minutes

These zesty, meaty zucchini chips are a perfect side dish or appetizer and they're almost better than fries.

Ingredients

1 medium to large zucchini
1 egg
1/2 tsp Dijon mustard
1/2 cup panko breadcrumbs
1/2 cup Parmesan cheese
1/4 cup all-purpose flour
1/4 tsp salt
Ground black pepper, to taste
Olive Oil, for drizzling

Directions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Slice the zucchini into rounds about ¼ inch thick.
In one bowl, whisk together the egg and Dijon mustard. In another bowl, combine the panko, Parmesan, flour, salt, and pepper.
Working one slice at a time, dip each zucchini round into the egg mixture, then coat with the panko mixture. Place the coated slices on the parchment-lined baking sheet.
When all slices are coated, spray or drizzle the coated slices with olive oil and bake for 20-25 minutes, flipping halfway until chips are crispy and evenly browned.