Crispy Baked Zucchini Chips

Name: Crispy Baked Zucchini Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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))

by Marcie // October 4, 2021 (updated 3/22/24)

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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!

Oven baked zucchini chips on a plate with a linen alongside

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. 🙂

Table of Contents

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.

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

Recipe FAQs

Are baked zucchini chips healthy?

These baked zucchini chips are a healthy alternative to potato chips or fries. They’re golden brown and crispy, and satisfy your snack cravings!

Why are my zucchini chips soggy?

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.

How long do baked zucchini chips last?

For best results, serve this baked zucchini chips recipe immediately as they will lose their crispness and become soggy the longer they sit.

Can I make this recipe gluten-free or keto?

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.

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

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