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 with your favorite dip!

Oven baked zucchini chips on a plate with a linen alongside

**This recipe was originally published in August 2013. The photos have been updated, step by step instructions have been added, and the text has been modified to include more recipe information.

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, 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. 🙂

Baked zucchini chips on a serving plate

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 alternative and may be enjoyed as a 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!

Oven baked zucchini chips ingredients

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.
  • 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 this recipe

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!

How to make oven baked zucchini chips collage
  • 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.
Crispy baked zucchini chips on a plate with parsley sprinkled on top

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, veggie sandwich or bbq pulled chicken. Or serve with air fryer salmon or air fryer chicken wings!

Recipe notes

  • Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
  • Use gluten free breadcrumbs if gluten intolerant.
Plate of zucchini chips with one coated with ranch dressing

More savory zucchini recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Baked zucchini chips on a serving plate

Crispy Baked Zucchini Chips

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 0 minutes
Total Time: 35 minutes
Crispy Baked Zucchini Chips are a healthy snack or side dish that everyone loves! They're crisp, addictive and so easy to make!
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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 aim for 1/8″ thick rounds for the zucchini as the thinner it is the easier it is to get them crispy.
  • Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
  • Use gluten free breadcrumbs if gluten intolerant.

Nutrition

Calories: 163kcal, Carbohydrates: 24g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 460mg, Fiber: 3g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizers
Cuisine: American
Author: Marcie
Keyword: baked zucchini chips, oven baked zucchini chips, zucchini chips
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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