Baked Zucchini Chips

Zucchini!  What can I say?  It seems that everyone grows so much zucchini that in the summer there aren’t enough recipes to use it all!  Actually, now zucchini is available all year in the grocery stores, but in my youth it was a summer specialty.  Fortunately, I love to garden and I often grow zucchini, so I have lots and lots of recipes to use this generous vegetable.  One of my favorite recipe is this recipe for baked zucchini chips.  Again, this is a recipe I bake in the evening when it has cooled down a bit.

I guess it sounds silly, but I just don’t eat (or serve) potato chips often.  I consider them to be empty calories.  And it’s not the potatoes that I object to.  I don’t often eat fried foods and I consider potato chips to be mindless eating.  But I miss the crunch!  I make my own gluten-free panko breadcrumbs from gluten-free bread that has gotten just a bit stale and keep it in a zip bag in the freezer.  It is so quick and easy–you have to try it.  Directions are here:

One of the tricks associated with successfully serving these as crispy chips is making sure each slice is the same thickness so they all bake at the same time.  I use may mandolin slicer for consistent, even thin slices.  You will be surprised how many chips just one medium zucchini will give you if you do this!  For my family, these crispy chips are a snack to be enjoyed during movie night.  The kids know when they see me making these chips that I’m planning a fun family evening.

Baked Zucchini Chips
  • 1 medium zucchini, cut in thin slices (I use a mandolin for these thin slices)
  • 1 tablespoon olive oil
  • ½ cup gluten-free panko
  • 1 egg
  • 2 tablespoons water
  • ½ cup Baking Free™ Gluten Free all purpose flour (62 g)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  1. Pre-heat oven to 400 degrees F. Lightly grease a baking sheet with oil and line with parchment paper. Set aside
  2. Place gluten-free panko in a large shallow bowl. In another bowl, whisk 1 egg and water. In a third bowl, combine four, paprika, garlic powder, salt and pepper.
  3. Dip each zucchini slice in the flour mixture, then the egg mixture and finally the panko mixture. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated. Spray chips with cooking spray or lightly drizzle with olive oil.
  4. Bake for 20 minutes, flipping over slices half way or until golden brown and crispy. Allow chips to cool on tray for 5 minutes then move to baking rack to crisp.