These oven-baked zucchini chips are perfect as appetizers, side-dish or healthy snacks (especially on movie nights).
Today we are going to make an easy baked zucchini chips recipe.
This will be your new favorite snack and some of you foodies will even forget about good ol’ nachos on movie nights.
I am saying some because I know a few would rather give up food altogether than nachos at movies 🙂 . I know, we all have our quirks.
But even so, everybody should try my oven baked zucchini chips first and then decide which one is their favorite snack. I am sure they will convert quite a few people.
The reason why I think so is that they are delicious, easy to make (just 4 simple ingredients) and super healthy.
More yummy snacks:
I made these yummy zucchini chips without breadcrumbs so they are low carb and best of all, they are vegan.
That’s right vegans, this one’s for you. I know it’s been a while since I’ve cooked for you so this is my way of making up for that 🙂 .
Instead of breadcrumbs, I used shredded coconut which added its own unique flavor.
I have to admit here, I was a bit reluctant to use it on baked zucchini chips because I have never tried it before.
The funny thing is that this happens to all new ideas, doesn’t it?
It gets dismissed at first and after finally trying it you ask yourself why in the world it took me so long to give this a shot?
Luckily, I had a ‘what the heck’ moment and just went with the flow.
And I was very thankful for that afterward, especially when I watched the last episode of GoT and enjoyed my yummy vegan zucchini chips.
By now you are probably craving and I will soon show you how to make them, but before that, you need to see my tips and tricks. They will help you get the best of this recipe, so don’t skip them, ok?
Don’t worry, I won’t keep you long.
How to make oven baked zucchini chips – Best Tips & Tricks
1. How to make them crispy.
Using a sharp knife, slice the zucchini thinly. This will help them get that crispy texture, otherwise, they won’t dry up when baking and will become soggy.
Also, you need to let the chips cool after baking because they will get even crispier during the process.
So don’t serve them right away, ok? (even though it will be hard to resist 🙂 )
2. Keep an eye on the zucchini chips while baking.
It’s worth noting that they can get burned easily. The last thing you’d want to do is ruin the movie snacks, especially if you didn’t get any nachos 🙂
So bake them for 15 minutes on one side and another 8-10 on the other, taking a look at them once in a while to make sure that everything is ok.
If you want the zucchini chips as crispy as possible, then increase the baking time with a couple more minutes but again, be careful not to overcook them.
3. Change some ingredients with your favorites.
I went for the yellow zucchini just because it’s my favorite color and it’s also in tone with my website’s primary color 🙂 . But you can change it with the classic green one and it won’t make much of a difference in terms of taste.
Making zucchini chips with shredded coconut was just me trying to add a personal touch to this recipe.
I know you may not have this available at all times, so it’s not a big deal if you make them with breadcrumbs or parmesan.
Breadcrumbs won’t add much flavor but they will make the chips crispier. Parmesan, on the other hand, will be a great flavor booster.
But you need to keep in mind that if you go for any of these two ingredients, you’ll need to replace the coconut milk with beaten egg and spray them lightly with cooking oil.
4. What dip should you serve with vegan baked zucchini chips
I served them with a delicious Marinara sauce but you can swap this with your favorite.
And here are some good ideas:
- Garlic Mayo
- Tomato Sauce
- Barbecue Sauce
Finally, there is one more trick I need to tell you before making this baked zucchini chips recipe.
5. Don’t add too much coconut.
Make sure the coconut layer is thin otherwise it will take away the zucchini’s taste and flavor and it will feel as if you’re eating a big bulge of shredded coconut.
Now that you know all these tricks I am sure you will make the best oven baked zucchini chips ever.
But please don’t keep them to yourself. Call your friends over, play a movie and delight them with your new yummy snack.
Oh, and please let me know if you find them better than nachos, ok?
And if you like this baked zucchini chips recipe and want to see more videos like it, please Subscribe to my Youtube Channel.
Baked Zucchini Chips With Shredded Coconut Recipe
- 1 large zucchini - sliced thin (a mandolin works well)
- 1/4 cup (60ml) coconut milk - more if needed
- ½ cup (35g) shredded unsweetened coconut flakes
- Sea salt and pepper - to taste
- Preheat the oven to 365F / 185C
- Place the shredded coconut and milk in separate bowls. Take a slice of zucchini, dip it in milk and then in coconut (roll it a bit so the flakes would stick).
- Place each coated slice on a baking sheet. Sprinkle with salt and pepper.
- Bake for about 15 minutes, then flip them on the other side and cook for an additional 8-10 minutes. Keep an eye on them because they can get burned quite easily.
- After baking, let them cool in the tray then serve with your favorite dipping sauce.
*This post may contain affiliate links