Zucchini Chips with Ranch Mayo Dip

If you're looking for a creative twist on a classic vegetable, try out these Zucchini Chips with Ranch Mayo Dip! Loaded with spices, these chips make a healthy snack, appetizer, or side dish!

Course Appetizer, Side Dish

Cuisine American

Keyword zucchini recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 168

Author Gayle

Ingredients

Zucchini Chips:

2 medium zucchinis
2 egg whites
½ cup Italian breadcrumbs
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

Ranch Mayo Dip:

¼ cup mayonnaise (I used regular, but any kind will do)
½ tablespoon dry Ranch dressing mix

Get Recipe Ingredients

Instructions

Make the zucchini chips:

Preheat oven to 425F. Line a large baking tray with a silpat baking mat, parchment paper, or non-stick cooking spray.
Cut each zucchini into thin discs. Set aside.
In small bowl, whisk together egg whites until frothy. Set aside.
In another bowl, combine the breadcrumbs, garlic powder, oregano, onion powder, salt, and pepper. Stir until mixed well.
Working one a a time, take a zucchini thin, dip into egg whites, making sure to cover entirely. Then dip into bread crumb mixture. Place zucchini on prepared baking pan. Repeat with each zucchini disc until all are coated.
Bake for about 28-30 minutes, or until zucchini chips turn golden brown and have a nice crust. Remove from oven and let cool for 5 minutes on baking tray. Then move to a wire rack to cool completely.

Make the dip:

While zucchini chips are baking, prepare Ranch Mayo Dip. In a small bowl, combine mayonnaise and Ranch dressing mix and stir well. Refrigerate until ready to eat.

Notes

I used one zucchini per serving, so if you are serving two people, use two zucchinis, etc.
Feel free to swap out different seasonings to fit your tastes.
Zucchini chips are best eaten right away, as they will start to turn soft after sitting out for a while.

Nutrition