Crispy Baked Zucchini Chips
Healthy snacking doesn’t get better than these Baked Zucchini Chips! They’re addictively golden brown and crispy, very easy to make, and perfect as-is or served with your favorite dip!
Zucchini is one of most versatile vegetables. I enjoy using it in baked goods like my healthy zucchini muffins and chocolate zucchini bread, but I love it even more in savory dishes.
I can’t get enough zucchini boats and zucchini corn fritters this time of year, and I’m currently obsessed with these Baked Zucchini Chips.
These chips are a great side dish or appetizer…if they make it off of the sheet pan. 🙂
Table of contents
Why you’ll love this recipe:
- Oven baked zucchini chips are golden brown and crispy with the savory flavors of garlic and parmesan.
- This is a healthier, lower carb snack or side dish.
- They’re very easy to make and are done in about 35 minutes.
- Recipe can easily be made gluten-free by using gluten-free bread crumbs.
Recipe ingredients
There are only 4 simple ingredients in this baked zucchini chips recipe!
Ingredient notes
- Zucchini. You’ll only need 2 medium zucchini for this recipe. If your zucchini are larger, you may need more of the breadcrumb mixture.
- Oil. The zucchini rounds are coated in olive oil, which helps the breadcrumbs and parmesan cheese to adhere to them.
- Breadcrumbs. I used panko breadcrumbs, but you can use your favorite type. Use gluten-free breadcrumbs if you’re gluten intolerant.
- Parmesan cheese. The parmesan adds a ton of flavor, but it can be substituted with additional breadcrumbs to make this recipe dairy-free.
How to make zucchini chips
These baked zucchini chips are very easy to make. If you have kids, dipping the zucchini rounds in the breadcrumbs would be a fun kitchen project for them!
Pro tip: Be sure to slice the zucchini thinly and evenly so that they cook evenly. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer.
See the recipe card below for full instructions.
- In a medium bowl, toss the zucchini rounds with the olive oil.
- Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.
- Dip the zucchini rounds into the breadcrumb mixture until well coated.
- Place the zucchini on a wire rack set over a baking sheet and bake for 20 minutes or until golden brown and crispy.
FAQs
These baked zucchini chips are a healthy alternative to potato chips or fries. They’re golden brown and crispy, and satisfy your snack cravings!
Zucchini is naturally over 90% water, and the water is released as they cook. To prevent soggy zucchini chips, slice the rounds thinly, around 1/8″ thick, with a knife or mandolin.
From there, bake the zucchini chips on a wire rack set over a baking sheet to keep them from sitting in any water that is released during the baking time.
For best results, serve this baked zucchini chips recipe immediately as they will lose their crispness and become soggy the longer they sit.
Use gluten-free breadcrumbs to make this recipe gluten-free. Replace the breadcrumbs with additional parmesan cheese to make this recipe keto-friendly.
Serving suggestions
Zucchini chips are so versatile and may be served up a number of ways, if you don’t hover over the sheet pan and eat them straight from the oven.
- Serve them as a snack or appetizer with or without your favorite dipping sauce. They’re wonderful dunked in my Greek yogurt ranch or marinara! They would also work with pesto or tzatziki.
- They make a great side dish for grilled hamburgers or air fryer chicken wings!
Recipe notes
- Pro tip: Be sure to slice the zucchini thinly and evenly so that they cook evenly. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer.
- Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
- Use gluten free breadcrumbs if gluten intolerant. For keto diets, omit the breadcrumbs and replace with additional parmesan cheese.
More savory zucchini recipes you’ll love:
- Roasted zucchini and mushrooms
- Thai peanut zucchini noodles
- Zucchini lasagna
- Zucchini soup by Two Peas and Their Pod
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Crispy Baked Zucchini Chips
Ingredients
For the zucchini chips:
- 2 medium zucchini sliced into 1/8" rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Greek yogurt ranch for dipping (optional)
Equipment
Instructions
Prepare the zucchini chips:
- Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.
- In a medium bowl, toss the zucchini rounds with the olive oil.2 medium zucchini, 1.5 tablespoons olive oil
- Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.1/3 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1/4 teaspoon salt
- Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.
- Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!Greek yogurt ranch
Notes
- Pro tip: Be sure to slice the zucchini thinly and evenly so that they cook evenly. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer.
- Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
- Use gluten free breadcrumbs if gluten intolerant. For keto diets, sub the breadcrumbs with additional parmesan cheese.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
78 Comments on “Crispy Baked Zucchini Chips”
These look just delicious! Healthy, flavorful and easy. What a great appetizer or after-school snack. Thank you for sharing!
Thank you, Monet! They’re very easy and so fun to eat.
I’m so right there with you – I loveeee zucchini! I need to make zucchini chips though! That crispy topping looks pretty awesome : ) Happy Friday!!
Thanks, Ashley, and I know you would love these! Have a great weekend!!
Seen em’ around, haven’t gotten to making these babies. A perfect little idea.
These sound great! I have trouble getting my BF to eat his veggies, but I think breaded and dipped in a healthy ranch will get him on board 🙂
My son is very picky about veggies, but he’ll eat anything with a crispy breadcrumb exterior! It’s one way to get non-veggie lovers to eat more. Have a great day, Kelly!
The cool ranch really helped tame the spicy breadcrumbs. Gotta have ranch with these right?!
This is such a fun way to eat veggies, and to get the kids to eat them, too!
I love the sound of your way, and I will try that next time! I just love these things. You have yourself a great weekend too, Jackie!
Aw, how good do these look? So crispy and tasty, I need to make them soon! What a wonderful idea for a healthy snack 😉
Nothing like crispy, golden spicy breadcrumbs to make veggies more appetizing, right? I have a picky veggie eater in my house, so these definitely help!
Marcie these look AMAZING. I have zucchini in the fridge and we are going to make these tonight! Yum!
Thanks so much for sharing your great dishes at our “Best Of The Weekend Party”! Pinning all to our party board and this to another big board too!
Have a great weekend!
xo
Thank you, Claire! Have a great day!
Hi, these look so good. I made them but by frying them. I will try and bake them next time. I saw it at best of the weekend.
Julie from julieslifestyle.blogspot.com
I’ll bet these are so good fried as well! Thanks for stopping by Julie…I’d love to hear what you think about the zucchini baked vs. fried!
I love Parmesan for that reason too — salty & nutty flavor, plus it helps get those breadcrumbs crispy, too! Glad you have some zucchini left!
These look incredible Marice. I adore all things zucchini and love that this is crispy baked with some ranch sauce. Delicious!
I can’t get enough zucchini, so this is a fun way to change it up. Thanks, Anne!
Zucchini is one of my favorite vegetables. I love it grilled, sauteed, fried and I’m sure I’d love it crispy baked! Loving your recipe and your yogurt ranch. Pinned!
You and me both…zucchini any way you slice it! Thanks for the pin, Julie!
Hi Marcie, I am now following all your Pinterest boards and on twitter! I hope that you will follow me back too! I look forward to trying more of your recipes and you might like mine! :0)
Julie from julieslifestyle.blogspot.com
Hi Julie! I would love to follow you back! I will check out your Pinterest boards ASAP!
Zucchini is a favorite of mine too! Love that you’ve made a healthy zucchini chip. The bowl with the dip is so beautiful!
I love coming up with new ways to eat veggies! Thx – the bowl is from Anthropologie.
Lookin’ good, Marcie! Great way to enjoy the last few weeks of summer zucchini. 🙂
Amy @ Chobani
It sure was, Amy! Thanks!
I tried zucchini chips not too long ago, but mine didn’t turn out this pretty! 😉 I will have to try the, out again using this ranch recipe for sure!!
I usually have trouble getting them to brown, but I think the Parmesan cheese and shot of cooking spray over the top worked better than butter! I was so lazy that day I didn’t even want to melt butter for the topping. Lol
I am LOVING this recipe, Marcie!! I want to try it for my boys! I love your blog, it’s my first time visiting and I’m following you now on FB, Pinterest, Google+ and Twitter. So excited to keep up with you and your blog! Stop by my blog if you get the chance! Pinning this recipe now!
~Jen @ Yummy Healthy Easy
Welcome, Jen — so glad you found me! I love healthy food, so I will definitely be stopping by your blog today. Can’t wait!
Made the zucchini chips for dinner and they were good . Did not care for the yogurt dressing- was very bland.
I’m sorry you didn’t care for the dressing. While the dressing is like a Ranch, it certainly isn’t like a bottled dressing. You could certainly spice it up a bit more, but it’s definitely personal preference. Thanks for your input!
Try tzatsiki….delish
YES!
YUM! We love zucchini rounds baked with parmesan, but I can only imagine that the Panko crumbs make these 10 times better! Thanks for sharing this recipe. I’m always looking for new and exciting ways to get veggies into my kids… 🙂
You and I both are looking for ways to entice our kids into eating more veggies! Thanks for stopping by, Samantha!
These chips look so delish! Great recipe! Thanks!
Thank you! I certainly hope you enjoy them as much as I did. 🙂
This is one of my favorite fun ways to eat zucchini, plus my kids love it like this, too! Thanks, Carol! 🙂
They look so delicious – especially with that dip.
Thank you, Pam! 🙂
This would be a great way to use up the zucchini that is going crazy right now!
It sure would! I can’t get enough zucchini. 🙂
these sound like the most perfect healthy snack EVER! I can’t wait to make them for my hubby!
It really is, and my kids loved it too!
Heck yeah! I would gobble those right up!
They go down really fast! 🙂
I am all about the zucchini chips! It’s a great snack to eat!
They’re so addicting! 🙂
Excited to try these! Curious – what greens did you sprinkle on top of the chips?
Hope you enjoy them, and they’re topped with chopped parsley. 🙂
I liked baking zucchini because I was told not to fry my zucchini. Better to bake! Your recipe came up & I used it! Had to use black truffle oil & Italian bread crumbs with my mix of Italian seasoning. Didn’t have your ingredients. Good anyway!Â
I’m glad they worked out with what you had on hand!
These were delicious. I baked them in my toaster oven with convection and they were crisp on the outside but soft inside where you could taste the zucchini. Will definitely do again
Thanks
Thank you for sharing your feedback Charlotte!
How many zucchini chips are a portion for nutritional values
That would be about 1/2 a zucchini, so the amount of chips will vary depending on the size of it.
This was such an Eastside dish to make and it was delicious! It’s definitely a keeper!
Thanks for your feedback and I’m glad you enjoyed it!
LOVED THEM, will make more often..Â
I’m so glad you enjoyed them!
Can these be made in air fryer?
I think so! I would try them at 400 degrees for about 8-10 minutes flipping halfway through. If they start to darken too soon reduce the temp to 375. Let me know how it goes!
Could you make these in the air fryer instead of baking them?Â
I have been meaning to try this but just haven’t gotten around to it. I’m sure that it would work — I would guess cooking them at 375 degrees for about 15-20 minutes is a safe bet. Just be sure to keep a close eye on them!
Thank you for this recipe I made the zucchini chips. I love them they gave me something to eat while I was watching TV and not eating naughty foods.
They are a fun snack aren’t they? I’m glad you love them Lissi!
I made these chips and they were awful. Mushy nasty . Followed recipe exactly.
I’m very surprised because they’ve gotten great reviews. I’m sorry that they didn’t work for you.
Mine didn’t turn out crispy, they were soft. I followed recipe exactly. Is there a secret to getting them crispy?
Maybe your oven temperature isn’t hot enough…all ovens do vary. I would suggest increasing the oven temp or putting them under the broiler to get them golden brown and crispy…just keep a close eye on them!
So good!  I cooked mine in my Breville Smart Toaster Oven and Air Fryer on double convection. The slices that were thinner were crispier than the thicker ones but that’s my fault because I’m the one who cut them. I am purchasing a slicer so I can have better even slices. THANK YOU!Â
I’m so glad that worked out for you — I’ve been wanting to try it! Thank you so much for the review Laurie. 🙂
Mine looked just like the photo and  tasted great. But, they were not crispy. What did I do wrong. I used my airfryer and put them on a baki g rack. Set them at 425* for twenty minutes after preheating. Any suggestions?Â
I’m sorry the air fryer didn’t work for you…I have yet to try it that way. Maybe it should have been in longer or at a higher temperature, or spritz with a bit of oil to promote browning.
They were soft and didn’t crisp even with another 7 mins added, but I liked the idea of these in theory
I would think it has to do with oven temperature. I would crank the heat the next time!