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Curbing Cravings: Chip Alternatives

Crispy Zucchini Chips

"The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt" -Dave Barry

While Zucchini may not be everyones favourite veggie, it can be very versatile in its uses. These Zucchini chips helped me get past a lot of my midnight cravings of salty chips. It satisfies the crunch and the salt all-in-one. Super easy to make and can even be done in an airfryer!


Crispy Zucchini Chips


Section 1: Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

  • 2 medium zucchini sliced into 1/8" rounds

  • 1.5 tablespoons olive oil

  • 1/3 cup panko breadcrumbs

  • 1/3 cup grated parmesan cheese

  • 1/4 teaspoon salt

  • Greek yogurt ranch for dipping (optional)


Section 2: Directions

  1. Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.

  2. In a medium bowl, toss the zucchini rounds with the olive oil.

  3. Place 1/3 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1/4 teaspoon salt in a small bowl and stir well to combine.

  4. Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.

  5. Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!

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