4.67 stars (6 ratings)
43 Comments »
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Disclosure: This post is sponsored byKettle Brand.As always, I only partner withbrands 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
Yield: 8 servings
Prep: 20 minutes minutes
Cook: 25 minutes minutes
Total: 45 minutes minutes
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!
4.7 stars (6 ratings)
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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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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posted on January 15, 2018under appetizer, healthy, new year, vegetarian
43 CommentsLeave a Comment »
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43 comments -
Sim — July 18, 2023 @ 10:33 PM Reply
This looks super yummy & easy to make… we don’t eat eggs though. Anything I can replace with … pleeeasee!!!
-
Adele — July 9, 2022 @ 8:19 AM Reply
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!!
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Sarah — July 20, 2021 @ 6:31 PM Reply
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! 🙂
-
Jacki McChessney — June 22, 2021 @ 10:00 AM Reply
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.
-
Carol Wynowsky — March 3, 2021 @ 1:26 PM Reply
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!
-
Joan Spalding — July 17, 2020 @ 7:53 AM Reply
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.
-
Beth — May 17, 2020 @ 6:03 AM Reply
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!
-
Susan — July 13, 2022 @ 7:35 AM Reply
These might indeed be delicious but you made too many changes for this to qualify as a comment or review of the recipe
-
Barbara Wilson — July 31, 2019 @ 6:04 AM Reply
These were delicious. Next time I made these I will pulverize the chips in a food processor.
-
Jana @ Damn Delicious — July 31, 2019 @ 9:01 AM Reply
What a great idea, Barbara!
-
R. Dubin — March 3, 2019 @ 9:14 PM Reply
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!!!
-
Jana @ Damn Delicious — March 4, 2019 @ 11:09 AM Reply
Thanks for sharing with us!
-
Ivory — April 10, 2018 @ 9:34 AM Reply
I just got a chance to make these for lunch yesterday, OMG, mouthwatering ! Thank you so much for never disappointing.
See AlsoCarrot Zucchini Fritters -
Cathy Schmidt — February 22, 2018 @ 10:40 AM Reply
Do you think it would work well with thick sliced dill pickles?
-
Chungah — February 23, 2018 @ 10:26 AM Reply
Absolutely. What a great idea!
-
Gretchen — January 22, 2018 @ 8:00 AM Reply
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.
-
erick — January 19, 2018 @ 9:58 AM Reply
Does anyone’s know if these would hold up for a picnic? Or would they just get soggy?
-
Chungah — January 19, 2018 @ 12:31 PM Reply
This is really best when served immediately!
-
MeCooks — January 18, 2018 @ 12:17 AM Reply
This dish looks delicious. I need to try it at home.
-
sabrina — January 17, 2018 @ 3:04 PM Reply
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!
-
Michele — January 17, 2018 @ 5:19 AM Reply
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 🙂
-
Chungah — January 17, 2018 @ 9:19 AM Reply
Yes, Panko should work just fine!
-
Blogtastic Food — January 16, 2018 @ 3:20 PM Reply
Love the coating you put over the zucchini! Great work (:
-
Susanne — January 16, 2018 @ 1:59 PM Reply
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!].
-
dave — January 17, 2018 @ 10:03 AM Reply
A-men.
-
Lisa — January 18, 2018 @ 5:15 AM Reply
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.
-
Lorrie — January 18, 2018 @ 12:32 PM Reply
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.
-
gregory anderson — March 28, 2020 @ 6:10 PM
Amen.
-
Joi — January 18, 2018 @ 10:17 AM Reply
Susanne, she didnt say they were “much better for us than fried”, she said they are baked and taste just as good!!
-
Carol Rourk — January 16, 2018 @ 10:42 AM Reply
What is the nutrition breakdown? Thanks!
-
Chungah — January 16, 2018 @ 11:34 AM Reply
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!
-
Christina — January 16, 2018 @ 10:29 AM Reply
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!
-
Chungah — January 16, 2018 @ 10:30 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Granee — January 16, 2018 @ 3:47 PM Reply
Maybe organic, gluton-free flour
-
Granee — January 16, 2018 @ 3:48 PM Reply
Coconut flour 🙂
-
melanie — January 16, 2018 @ 10:22 AM Reply
I’m in the same boat and need this to be gluten free….. easy fix! Definitely going to try these. Thanks for sharing!
-
Chungah — January 16, 2018 @ 10:24 AM Reply
Let me know how the gluten-free version turns out! 🙂
-
dave — January 16, 2018 @ 10:07 AM Reply
Spraying them with oil makes them just as unhealthy as deep frying. I’ll take deep fried any day. Besides that deep fried, done in 2 mins versus 20 to 25 baked.
-
Chungah — January 16, 2018 @ 10:26 AM Reply
Dave, a light spray of oil is certainly not the same as submerging in hot oil.
-
Denee.Yazzie@gmail.com — January 16, 2018 @ 9:40 AM Reply
Excited to try! But with gluten free flour. My husband is gluten free and this would be perfect to fill that gap. We loved fried zucchini, but had to cut that out because he has a horrible reaction(i.e. diarrhea, vomiting) to wheat and other gluten containing food.
-
Barb Bowen — January 16, 2018 @ 9:27 AM Reply
Re non stick spray..I assume you spray baking sheet not the zucchini? Please advise…they sound great!!
-
Chungah — January 16, 2018 @ 9:41 AM Reply
You spray both the baking sheet and zucchini. Spraying the zucchini helps them brown and crisp up!
-
charlie — January 16, 2018 @ 1:00 AM Reply
This recipe looks just outstanding, i’m always looking for new recipes to try out during the weekend and i have a strong feeling this will be one of those.
Sim — July 18, 2023 @ 10:33 PM Reply
This looks super yummy & easy to make… we don’t eat eggs though. Anything I can replace with … pleeeasee!!!
Adele — July 9, 2022 @ 8:19 AM Reply
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!!
Sarah — July 20, 2021 @ 6:31 PM Reply
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! 🙂
Jacki McChessney — June 22, 2021 @ 10:00 AM Reply
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.
Carol Wynowsky — March 3, 2021 @ 1:26 PM Reply
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!
Joan Spalding — July 17, 2020 @ 7:53 AM Reply
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.
Beth — May 17, 2020 @ 6:03 AM Reply
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!
-
Susan — July 13, 2022 @ 7:35 AM Reply
These might indeed be delicious but you made too many changes for this to qualify as a comment or review of the recipe
Barbara Wilson — July 31, 2019 @ 6:04 AM Reply
These were delicious. Next time I made these I will pulverize the chips in a food processor.
-
Jana @ Damn Delicious — July 31, 2019 @ 9:01 AM Reply
What a great idea, Barbara!
R. Dubin — March 3, 2019 @ 9:14 PM Reply
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!!!
-
Jana @ Damn Delicious — March 4, 2019 @ 11:09 AM Reply
Thanks for sharing with us!
Ivory — April 10, 2018 @ 9:34 AM Reply
I just got a chance to make these for lunch yesterday, OMG, mouthwatering ! Thank you so much for never disappointing.
Cathy Schmidt — February 22, 2018 @ 10:40 AM Reply
Do you think it would work well with thick sliced dill pickles?
-
Chungah — February 23, 2018 @ 10:26 AM Reply
Absolutely. What a great idea!
Gretchen — January 22, 2018 @ 8:00 AM Reply
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.
erick — January 19, 2018 @ 9:58 AM Reply
Does anyone’s know if these would hold up for a picnic? Or would they just get soggy?
-
Chungah — January 19, 2018 @ 12:31 PM Reply
This is really best when served immediately!
MeCooks — January 18, 2018 @ 12:17 AM Reply
This dish looks delicious. I need to try it at home.
sabrina — January 17, 2018 @ 3:04 PM Reply
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!
Michele — January 17, 2018 @ 5:19 AM Reply
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 🙂
-
Chungah — January 17, 2018 @ 9:19 AM Reply
Yes, Panko should work just fine!
Blogtastic Food — January 16, 2018 @ 3:20 PM Reply
Love the coating you put over the zucchini! Great work (:
Susanne — January 16, 2018 @ 1:59 PM Reply
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!].
-
dave — January 17, 2018 @ 10:03 AM Reply
A-men.
-
Lisa — January 18, 2018 @ 5:15 AM Reply
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.
-
Lorrie — January 18, 2018 @ 12:32 PM Reply
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.
-
gregory anderson — March 28, 2020 @ 6:10 PM
Amen.
-
-
-
-
Joi — January 18, 2018 @ 10:17 AM Reply
Susanne, she didnt say they were “much better for us than fried”, she said they are baked and taste just as good!!
Carol Rourk — January 16, 2018 @ 10:42 AM Reply
What is the nutrition breakdown? Thanks!
-
Chungah — January 16, 2018 @ 11:34 AM Reply
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!
Christina — January 16, 2018 @ 10:29 AM Reply
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!
-
Chungah — January 16, 2018 @ 10:30 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Granee — January 16, 2018 @ 3:47 PM Reply
Maybe organic, gluton-free flour
-
Granee — January 16, 2018 @ 3:48 PM Reply
Coconut flour 🙂
-
melanie — January 16, 2018 @ 10:22 AM Reply
I’m in the same boat and need this to be gluten free….. easy fix! Definitely going to try these. Thanks for sharing!
-
Chungah — January 16, 2018 @ 10:24 AM Reply
Let me know how the gluten-free version turns out! 🙂
dave — January 16, 2018 @ 10:07 AM Reply
Spraying them with oil makes them just as unhealthy as deep frying. I’ll take deep fried any day. Besides that deep fried, done in 2 mins versus 20 to 25 baked.
-
Chungah — January 16, 2018 @ 10:26 AM Reply
Dave, a light spray of oil is certainly not the same as submerging in hot oil.
Denee.Yazzie@gmail.com — January 16, 2018 @ 9:40 AM Reply
Excited to try! But with gluten free flour. My husband is gluten free and this would be perfect to fill that gap. We loved fried zucchini, but had to cut that out because he has a horrible reaction(i.e. diarrhea, vomiting) to wheat and other gluten containing food.
Barb Bowen — January 16, 2018 @ 9:27 AM Reply
Re non stick spray..I assume you spray baking sheet not the zucchini? Please advise…they sound great!!
-
Chungah — January 16, 2018 @ 9:41 AM Reply
You spray both the baking sheet and zucchini. Spraying the zucchini helps them brown and crisp up!
charlie — January 16, 2018 @ 1:00 AM Reply
This recipe looks just outstanding, i’m always looking for new recipes to try out during the weekend and i have a strong feeling this will be one of those.
