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 zucchini oatmeal muffins and chocolate zucchini bread, but I love it even more in savory dishes.
I can’t get enough air fryer zucchini fries and zucchini corn fritters this time of year, and I’m currently obsessed with these Baked Zucchini Chips!
They’re super delicious and extremely easy to make. Simply slice the zucchini very thinly (about 1/8″ thick), then toss in olive oil, followed by a mixture of parmesan cheese and breadcrumbs.
The chips are baked on a wire rack set over a rimmed baking sheet at a high temperature of 425 degrees to ensure that they crisp up beautifully.
In 15-20 minutes, you’ll have a golden brown zucchini chips that are guaranteed to disappear quickly.
They make a great side dish or appetizer served with your favorite dipping sauce — if they make it off of the sheet pan. 🙂
Why you’ll love this recipe
- Oven baked zucchini chips are golden brown and crispy with the savory flavor of 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!
- Zucchini. You’ll only need 2 medium zucchini for this recipe. If your zucchini are larger, you may need more of the breadcrumb mixture. The key to achieving crispy (not soggy!) chips is to cut the zucchini 1/8″ thick. You can also salt the zucchini rounds and let them stand for 10-15 minutes, then blot them dry to remove excess moisture.
- 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 zucchini and parmesan chips are very easy to make. Simply slice the zucchini 1/8″ thick using a sharp knife or a mandolin, and coat them in olive oil, parmesan cheese and breadcrumbs.
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. You can also salt the zucchini rounds and let them stand for 10-15 minutes, then blot them dry to remove excess moisture before dipping them in the coating.
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.
Recipe 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.
You can also salt the zucchini rounds and let them stand for 10-15 minutes, then blot them dry to remove excess moisture before dipping them in the coating.
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 dressing or homemade marinara sauce! They would also work with homemade pesto sauce or Greek 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. You can also salt the zucchini rounds and let them stand for 10-15 minutes, then blot them dry to remove excess moisture before dipping them in the coating.
- 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:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
[adthrive-in-post-video-player video-id=”Rp96K73C” upload-date=”2024-03-22T15:31:49.000Z” name=”Baked Zucchini Chips.mp4″ description=”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!” player-type=”default” override-embed=”default”]
Crispy Baked Zucchini Chips
Equipment
Ingredients
For the zucchini chips:
- 2 medium zucchini sliced into 1/8" rounds; see note 2
- 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)
Instructions
- 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. Be sure that the rounds are sliced nice and thin or they will not get crispy.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
Video
Notes
- Pro tip: Be sure to slice the zucchini thinly or they will not become crispy. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer. You can also salt the zucchini rounds and let them stand for 10-15 minutes, then blot them dry to remove excess moisture before dipping them in the coating.
- 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.
94 Comments on “Crispy Baked Zucchini Chips”
I recommend using parchment paper. They stick on the cooling rack even spraying with a cooking spray. Turn out way better
Thanks for your feedback Kim.
Great recipe!
Can I use an Air Fryer to cook these?
Thank you!
I’m sure you can Bob, I just haven’t tried it to give you exact instructions. I would suggest cooking them at 375 or 400 degrees until crispy. If they get dark too soon, try and reduce the temperature. I would think they’d take less than 10 minutes!
AWFUL
Tried twice. Bought a mandolin sliced thinly half were mushy half were burned.
I have been cooking over 30 years I have never seen a more frustrating and tedious recipe.
Do NOT recommend
I’m very sorry you feel this way, but something had to go wrong. I have gotten so many great reviews on this recipe via Pinterest and here. I do feel bad that you had a bad experience with the recipe.