Pin It I started making these on a lazy Sunday when I had way too many zucchinis from a neighbors garden and zero motivation to spiralize another noodle. The oven was already on for something else, so I figured why not just slice them thick, coat them like I would chicken, and see what happens. They came out so shockingly crispy that I ate half the tray standing at the counter, dipping them straight into whatever sauce I had in the fridge. Now theyre my go-to whenever I need something that feels indulgent but wont wreck my appetite before dinner.
The first time I served these at a potluck, someone asked if they were fried because they didnt believe the oven could pull off that kind of crunch. I watched three people go back for seconds before the main course even hit the table. One friend started calling them fancy zucchini chips, and the name kind of stuck in my kitchen ever since.
Ingredients
- Zucchinis: Pick firm medium-sized ones so the rounds hold their shape and dont turn soggy, and slice them evenly so they bake at the same rate.
- All-purpose flour: This first coat helps the egg stick, so dont skip it even though it seems like an extra step.
- Eggs: Beat them well so every round gets an even coating that glues the breadcrumbs on tight.
- Panko breadcrumbs: The secret to that shatteringly crisp texture, way better than regular breadcrumbs which can go limp.
- Parmesan cheese: Adds a salty, nutty punch and helps the crust brown beautifully in the oven.
- Garlic powder: A little goes into both the coating and the mayo, tying the whole dish together with a mellow garlicky hum.
- Smoked paprika: Gives the crust a subtle smoky warmth that makes people wonder what your secret ingredient is.
- Olive oil spray: A light mist on top before baking is all you need to get that golden, crispy finish.
- Mayonnaise: The creamy base for the dip, rich and smooth enough to balance the heat.
- Sriracha: Start with one tablespoon and taste as you go, because some bottles run hotter than others.
- Lemon juice: Brightens the mayo and cuts through the richness so it doesnt feel too heavy.
Instructions
- Prep your station:
- Preheat the oven to 425 degrees, line your baking sheet with parchment, and give it a light spray so nothing sticks. Set up your three bowls in a row so you can move quickly once your hands get messy.
- Coat the zucchini:
- Dip each round in flour, shake off the excess, dunk it in beaten egg, then press it into the panko mixture until its completely covered. The key is to press gently so the crumbs actually stick instead of falling off halfway through baking.
- Arrange and spray:
- Lay the coated rounds on the sheet in a single layer, making sure they dont touch or theyll steam instead of crisp. Spray the tops lightly with olive oil so they brown evenly.
- Bake and flip:
- Slide the sheet into the oven and bake for about twenty to twenty-five minutes, flipping them halfway so both sides get golden and crunchy. Youll know theyre done when the edges look deeply browned and the kitchen smells like toasted Parmesan.
- Make the dip:
- While the zucchini bakes, whisk together mayo, Sriracha, lemon juice, and garlic powder in a small bowl. Taste it and add more hot sauce if you want extra kick, then pop it in the fridge until youre ready to serve.
Pin It I remember pulling these out of the oven during a game night and watching everyone reach for them still too hot to handle, blowing on their fingers between bites. Someone said they tasted like the best part of mozzarella sticks without the guilt, and I realized Id accidentally made something that could disappear faster than I could bake another batch.
How to Slice Them Just Right
I used to cut my zucchini rounds way too thin, thinking theyd crisp up better, but they just shriveled and burned. A quarter inch is the sweet spot where you get a tender middle and a crunchy shell without any sogginess. If your slices are uneven, the thin ones will overcook while the thick ones stay underdone, so take an extra minute to keep them consistent.
Customizing the Heat
The first time I made the spicy mayo I dumped in two tablespoons of Sriracha without tasting and it was borderline painful for half my guests. Now I start with one tablespoon, stir it in, and taste before adding more. You can also swap in your favorite hot sauce, or go mild with a dash of cayenne and a squeeze of lime if Sriracha isnt your thing.
Make-Ahead and Storage Tips
You can bread the zucchini rounds a few hours ahead and keep them on the baking sheet in the fridge, covered loosely with plastic wrap, then bake them right before serving. Leftovers lose their crunch pretty fast, but you can reheat them in a hot oven for about five minutes to bring back some of that crispy texture. The spicy mayo keeps in the fridge for up to three days, and it actually tastes better after the flavors have had time to hang out together.
- Dont freeze breaded zucchini rounds, they turn mushy when thawed and baked.
- If youre making these for a crowd, bake two sheets at once and rotate them halfway through for even browning.
- Serve them immediately while theyre hot, because thats when the contrast between the crunchy crust and tender zucchini is at its best.
Pin It These zucchini rounds have become my answer to almost every casual gathering, potluck, or random weeknight craving. Theyre proof that you dont need a fryer or fancy ingredients to make something people actually get excited about.
Recipe FAQ
- → What type of zucchini works best for this dish?
Medium zucchinis sliced into 1/4-inch rounds provide the ideal size and texture for even baking and crispiness.
- → How can I achieve maximum crispiness?
Using panko breadcrumbs mixed with Parmesan and spices, plus lightly spraying with olive oil before baking, creates a crunchy crust.
- → Can I adjust the spice level in the mayo dip?
Yes, simply modify the amount of Sriracha or substitute with your preferred hot sauce to suit your taste.
- → Is this suitable for a gluten-free diet?
Replacing all-purpose flour and panko breadcrumbs with gluten-free alternatives keeps the dish gluten-free and delicious.
- → What is the best baking temperature and time?
Baking at 425°F (220°C) for 20-25 minutes, flipping halfway, ensures golden, crispy zucchini rounds.
- → Can I prepare this ahead of time?
You can coat the zucchini rounds and refrigerate before baking, but bake just before serving for best texture.