Oven-Baked Zucchini Chips with Quick Ranch Dip

Thin, crunchy-edged zucchini chips baked until golden and paired with a cool, tangy ranch-style dip that comes together in minutes.

Ingredients

• 2 medium zucchini (about 500–600g / 1.1–1.3 lb)
• 1/2 cup panko breadcrumbs
• 1/3 cup finely grated Parmesan
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp paprika (optional, for color)
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Cooking oil spray (optional but helpful)
• 1/2 cup mayonnaise
• 1/2 cup sour cream (or plain yogurt if you have it as a pantry staple substitute)
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 1 tsp dried dill (or dried parsley if that’s what you have)
• 1/2 tsp onion powder
• 1 tsp lemon juice or white vinegar
• Pinch of salt and black pepper, to taste
• 1–3 tbsp water, to loosen (as needed)

Method

• 1

  Step 1: Heat oven & prep trays

  Preheat oven to **225°C / 435°F (200°C fan)**. Line **2 large baking trays** with parchment paper. (This helps prevent sticking and encourages even browning.)

• 2

  Step 2: Slice & dry the zucchini

  Slice zucchini into **3–4 mm (1/8-inch)** rounds. Spread on a clean towel/paper towels, sprinkle lightly with a pinch of salt, then pat very dry after **5 minutes**.

• 3

  Step 3: Make the coating

  In a bowl, mix **panko, Parmesan, 1/2 tsp salt, paprika (if using), and pepper**.

• 4

  Step 4: Coat the zucchini

  Put zucchini in a large bowl, drizzle with **2 tbsp olive oil**, and toss to coat. Add breadcrumb mixture and toss until the slices are well covered (press a little so crumbs adhere).

• 5

  Step 5: Arrange & bake

  Lay zucchini in a **single layer** on trays (no overlaps). Lightly spray with oil if you have it (extra crunch).

• 6

  Step 6: Cool to crisp

  Let chips cool on the tray for **5–10 minutes**. They crisp up as they cool. Taste and add a tiny pinch of salt if needed.

• 7

  Step 7: Stir up the ranch dip

  In a small bowl, mix **mayo, sour cream, garlic, dill, onion powder, lemon/vinegar, salt, and pepper**. Add **1–3 tbsp water** a little at a time until it’s dip-able and creamy. Rest **5 minutes** for flavors to meld.

• 8

  Step 8: Serve

  Pile zucchini chips onto a plate and serve with the ranch dip on the side for dunking.

Tips

• **For crispier chips:** Slice evenly, dry thoroughly, and avoid crowding the trays. If your oven runs cool, add **3–5 minutes**.
• **No panko?** Use regular breadcrumbs (they’ll be a bit less airy-crisp but still good).
• **Make-ahead:** Ranch dip keeps **3–4 days** in the fridge. Zucchini chips are best fresh; if they soften, re-crisp **5 minutes at 200°C / 390°F**.
• **Serving idea:** Add a squeeze of lemon over the chips right before serving for a fresh “snack” vibe (works especially well with the ranch).

Nutrition (per serving, estimate)