Ranch Zucchini Chips
Easy baked Ranch Zucchini Chips with thin zucchini slices coated in panko breadcrumbs, dry ranch seasoning, and parmesan — crispy, flavorful, and ready in 25 minutes.
Equipment
- large baking sheet
- wire rack
- Two shallow bowls
- Knife or mandoline slicer
- Paper towels
Ingredients
Ingredients
- 2 medium zucchinis, sliced into thin rounds about ⅛ to ¼ inch thick
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 packet dry ranch seasoning mix about 1 oz
- 0.25 cup parmesan cheese, grated
- cooking spray for the rack and chips
- ranch dressing for dipping
Instructions
- Preheat the oven to 425°F. Set a wire rack over a large baking sheet and spray lightly with cooking spray.
- Slice the zucchinis into thin rounds about ⅛ to ¼ inch thick.
- Lay the slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes. Pat completely dry.
- In a shallow bowl, whisk together the panko breadcrumbs, dry ranch seasoning, and grated parmesan.
- In a separate bowl, beat the egg.
- Dip each zucchini slice in the beaten egg, letting the excess drip off, then press firmly into the panko mixture on both sides.
- Arrange the coated slices in a single layer on the wire rack with space between each one.
- Spray lightly with cooking spray.
- Bake for 20 to 22 minutes, flipping halfway through, until golden and crispy at the edges.
- Serve immediately with ranch dressing or your favorite dipping sauce.
Notes
Salt and thoroughly dry zucchini before coating to prevent sogginess. Use a wire rack for maximum air circulation. Spray chips with cooking spray before baking for better browning. Serve immediately for the crispiest result.