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Crispy Parmesan Zucchini Chips Recipe with Easy Tangy Lemon Herb Dip

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These crispy Parmesan zucchini chips are a quick, easy, and healthier alternative to traditional chips, paired perfectly with a tangy lemon herb dip that balances richness with fresh brightness.

Ingredients

Scale
  • 2 medium zucchinis, sliced thin (about 1/8 inch)
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 3/4 cup panko breadcrumbs (gluten-free if needed)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • Olive oil spray
  • For the Tangy Lemon Herb Dip:
  • 1/2 cup plain Greek yogurt (or dairy-free coconut yogurt)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 small clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Slice the zucchini into thin rounds, about 1/8 inch (3 mm) thick.
  3. In one bowl, beat the 2 eggs until smooth. In another bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
  4. Dip each zucchini slice into the egg wash, letting excess drip, then coat thoroughly in the Parmesan breadcrumb mixture. Press lightly to help it stick.
  5. Arrange the coated slices in a single layer on the baking sheet, leaving space between each slice for air circulation.
  6. Spray lightly with olive oil spray to encourage browning and crispiness.
  7. Bake for 15 minutes, then flip the chips carefully with a spatula and bake for another 10-15 minutes or until golden and crisp. Watch closely during the last 5 minutes to avoid burning.
  8. While the chips bake, prepare the dip by mixing Greek yogurt, lemon juice, minced garlic, chopped herbs, salt, and pepper in a small bowl. Adjust lemon and herbs to taste.
  9. Remove chips from the oven and transfer to a cooling rack or paper towels for a minute to let excess moisture evaporate.
  10. Serve immediately alongside the lemon herb dip for best crunch and flavor.

Notes

Pat zucchini slices dry before coating to reduce sogginess. Do not overcrowd the baking sheet to ensure crispiness. Flip chips halfway through baking for even cooking. If chips become soggy, reheat in the oven for a few minutes to refresh the crunch. The lemon herb dip tastes better after resting a few hours in the fridge. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. Air frying at 400°F (205°C) for 8-10 minutes is a quicker alternative.

Nutrition

Keywords: zucchini chips, Parmesan zucchini chips, healthy snack, baked zucchini chips, lemon herb dip, gluten-free snack, easy appetizer

Find it online: https://lumalunch.com/crispy-parmesan-zucchini-chips-recipe-with-easy-tangy-lemon-herb-dip/