Greek Style Baked Zucchini Chips
Crispy, golden, and full of vibrant Mediterranean flavors, these Greek Style Baked Zucchini Chips are the ultimate guilt-free snack or appetizer! Thinly sliced zucchini rounds are tossed in olive oil and a medley of seasonings like oregano and garlic powder, then coated in a crunchy panko-Parmesan mixture enhanced with a hint of zesty lemon. Baked to perfection in just 25 minutes, these chips deliver a satisfying crunch without the need for deep frying. Pair them with a creamy, tangy feta-yogurt dip infused with fresh dill for an irresistible combination that’s both wholesome and indulgent. Perfect for entertaining or a light snack, this recipe is a delicious way to elevate simple zucchini into a Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Dried oregano
- 1 teaspoons Garlic powder
- 0.5 cups Panko breadcrumbs
- 0.25 cups Grated Parmesan cheese
- 0.25 cups Crumbled feta cheese
- 1 teaspoons Lemon zest
- 0.25 cups Plain Greek yogurt
- 1 tablespoons Fresh dill, chopped
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Slice the zucchinis into thin, even rounds, about 1/8-inch thick, using a sharp knife or mandoline for consistency.
In a large mixing bowl, toss the zucchini slices with olive oil, salt, black pepper, dried oregano, and garlic powder to evenly coat.
In a separate shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, and lemon zest.
Dip each zucchini slice into the breadcrumb mixture, pressing gently to ensure the coating sticks. Shake off any excess.
Arrange the coated zucchini slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
Bake in the preheated oven for 20-25 minutes, flipping the chips halfway through baking, until they are golden brown and crispy.
While the zucchini chips bake, mix the crumbled feta cheese, plain Greek yogurt, and fresh dill in a small bowl to create a tangy dipping sauce. Adjust seasoning with salt and pepper if needed.
Remove the zucchini chips from the oven and allow them to cool slightly before serving.
Serve warm with the feta-yogurt dip on the side. Enjoy your Greek-style baked zucchini chips!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
