Go Back
For crispy cornmeal zucchini chips, gather these items: - 2 medium zucchinis - 1 cup cornmeal - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 2 large eggs - 1 tablespoon milk - Olive oil spray (for baking) You can adjust measurements if needed. If you want a gluten-free option, try using almond flour instead of all-purpose flour. You can also switch the cornmeal for a gluten-free cornmeal. For a bit of heat, add cayenne pepper to the spice mix. This can add a spicy kick. When picking zucchinis, look for ones that are firm and smooth. They should feel heavy for their size. The skin should have a deep green color. Avoid zucchinis that have soft spots or wrinkles, as these may be old. If you find smaller zucchinis, they tend to be sweeter and more tender. Always wash them well before slicing. For the full recipe, check the complete instructions provided. Start by washing the zucchinis under cold water. This removes dirt and any pesticides. Slice the zucchinis into thin rounds, about ¼ inch thick. This thickness helps them cook evenly and become crispy. You can use a sharp knife or a mandoline for even slices. Set the zucchini slices aside on a clean kitchen towel to remove excess moisture. This step is key for crispiness. In a shallow bowl, mix the dry ingredients. Combine 1 cup of cornmeal, ½ cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well until the mix is uniform. The cornmeal gives the chips a great crunch. You can also adjust spices based on your taste. If you want a kick, add a pinch of cayenne pepper. In another bowl, whisk together 2 large eggs and 1 tablespoon of milk until well blended. Dip each zucchini slice into the egg mixture, letting the excess drip off. Then, coat it in the cornmeal mixture. Press gently to help the coating stick. Place the coated slices on a baking sheet lined with parchment paper. Make sure they don’t touch each other. This allows them to crisp up nicely. Preheat your oven to 425°F (220°C). Once ready, bake the zucchini chips for 20-25 minutes. Flip them halfway through to ensure even cooking. Look for a golden brown color when they are done. Remove them from the oven and let them cool slightly. These crispy cornmeal zucchini chips are now ready to enjoy! For the full recipe, check the earlier section. To make your zucchini chips super crispy, follow these tips. First, slice the zucchinis thinly, about ¼ inch thick. Thinner slices cook faster and get crunchier. Second, sprinkle a bit of salt on the slices after cutting. This draws out moisture. Let them sit for about 10 minutes, then pat them dry with a paper towel. Lastly, use olive oil spray lightly on the chips before baking. This helps them brown nicely. Avoid these common mistakes for the best chips. Don’t skip drying the zucchini slices. Excess moisture leads to soggy chips. Also, make sure not to overcrowd the baking sheet. Lay the chips in a single layer. If they touch, they won’t crisp up well. Lastly, remember to flip the chips halfway through baking. This ensures even cooking and crispness. To boost the flavor of your chips, try these ideas. Add your favorite spices to the cornmeal mixture. Options like cayenne pepper or onion powder can add a nice kick. You can also mix in grated cheese to the coating for a cheesy flavor. For a fresh touch, sprinkle herbs like oregano or thyme on top before baking. Experiment and find your favorite combinations! For the full recipe, check out the detailed instructions above. {{image_2}} For a kick, add heat to your chips. Mix in cayenne pepper or chili powder with the cornmeal. Start with half a teaspoon and adjust to your taste. You can also serve these spicy chips with a cool dip, like yogurt or sour cream. This balance makes each bite exciting. If you love cheese, this variation is for you. Mix grated parmesan or cheddar cheese into the cornmeal. Use about ½ cup of cheese for a rich flavor. It adds a crunchy, cheesy layer to the chips. Just remember, cheese can brown faster, so watch them closely while baking. Get creative with coatings! Try using panko breadcrumbs for extra crunch. You can also switch up the flour. Almond flour or coconut flour works well for a nutty taste. For a gluten-free option, use gluten-free breadcrumbs or flours. Each coating changes the taste and texture, making it fun to experiment. For the full recipe, check out the detailed instructions on making these crispy cornmeal zucchini chips. To keep your leftover crispy cornmeal zucchini chips fresh, let them cool down first. Place them in an airtight container. If you stack them, use parchment paper between layers. This helps prevent sogginess. Store them in the fridge for up to three days. They will lose some crispness but can still taste great. When you want to enjoy your chips again, preheat your oven to 350°F (175°C). Spread the chips on a baking sheet in a single layer. Bake for about 10 minutes or until they are hot and crispy again. Avoid using the microwave, as it can make them chewy. If you want to save your chips for later, freezing is a good option. Place the cooled chips in a single layer on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. Make sure to remove as much air as possible. They can stay fresh for up to three months. When ready to eat, follow the reheating instructions for best results. Yes, you can use other veggies! Try eggplant, sweet potatoes, or carrots. Each veggie adds a unique taste. Just slice them thin like zucchinis. Keep the cooking time similar, so they crisp up nicely. To make these chips gluten-free, swap the all-purpose flour. Use almond flour or a gluten-free blend. Check your cornmeal, too, to ensure it is gluten-free. This way, everyone can enjoy these tasty snacks! Dipping sauces can enhance your chips! I love ranch dressing for a classic touch. Spicy aioli is great for a kick. You can also try tzatziki or salsa for fresh flavors. Mix it up and find your favorite! To keep your chips crispy, store them in an airtight container. Avoid stacking them, as that can lead to sogginess. If you have leftovers, reheat them in the oven for a few minutes. This helps regain that crunch! This blog post covered how to make delicious zucchini chips. We discussed the best ingredients, measurements, and tips for choosing fresh zucchini. You learned step-by-step instructions for preparation, coating, and baking. I shared tips to make your chips extra crispy and avoid common mistakes. We explored fun variations and storage methods to keep them fresh. Remember, cooking is about having fun and being creative. Enjoy your tasty snacks!

Crispy Cornmeal Zucchini Chips

Satisfy your snack cravings with these Crispy Cornmeal Zucchini Chips! Discover how to turn simple zucchinis into a deliciously crunchy treat using easy ingredients like cornmeal, garlic powder, and paprika. Perfect for parties or a healthy snack, these chips are baked to perfection and just the right amount of crispy.
Print Recipe Save Recipe

Ingredients
  

2 medium zucchinis

1 cup cornmeal

½ cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs

1 tablespoon milk

Olive oil spray (for baking)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Wash the zucchinis and slice them into thin rounds, about ¼ inch thick.

      In a shallow bowl, mix together the cornmeal, flour, garlic powder, paprika, salt, and black pepper.

        In another bowl, whisk together the eggs and milk until well blended.

          Dip each zucchini slice into the egg mixture, allowing the excess to drip off, then coat it in the cornmeal mixture, pressing gently to adhere.

            Place the coated zucchini chips on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil for extra crispiness.

              Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through.

                Once done, remove from the oven and let them cool slightly before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                    - Presentation Tips: Serve the crispy zucchini chips in a cone made from parchment paper for a fun and attractive presentation. Accompany with a side of ranch dressing or spicy aioli for dipping.