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. 🙂
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!
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.
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.
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
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
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.
- While this recipe turns out great for most, some people experience soggy zucchini. To avoid this, salt the zucchini rounds and place in a colander for 10 minutes to draw out the moisture. From there, rinse and blot dry and proceed with Step 2 in the instructions.
- 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 made this with out parmigiana cheeseÂ
They seemed thin and crisped up at the 11 minute mark
The crumbs were seasoned with lemon pepper and I used Sonoma Gourmet lemon and herb ricotta sauce, which I baked salmon with. Crazy good!
I’m glad you enjoyed them Bill! Thanks for your feedback and I appreciate the review. 🙂
This recipe is exceptional!! I can’t stop eating them, all without any guilt, lol
Thank you for sharing, this will be a go to at my house.Â
I’m so glad you like them Mary and thank you for your review! 🙂
Chips were not crispy, and I cooked them for 5 extra minutes. Also, recipe is inconsistent. One part says 35 minutes, and will taste of garlic, but no garlic in recipe. The other part says 20 minutes, and shows something green on top, also not in the recipe. Very disappointed, had to change menu for guests at the last minute.
The part that says 35 minutes is including prep time. I’m very sorry that the chips did not get crispy for you, but I have specified throughout the post that the zucchini must be very thin (1/8″ thick) or they will not get crispy. I suspect that they weren’t thin enough.
Will be using this receipe as a sub for potato chips which are doing me no goog at all. Â I believe these will satisfy my craving for a savory, tasty, crispy snack!
I love potato chips so I hear you! haha. I hope these do the trick!
I LOVE. Fries, Â but trying to find healthier recipes. These zucchini crisps look yummy, but can they be cooked in air fryer? If so, what degree and timing would you suggest?
I have been meaning to try them in the air fryer but haven’t gotten around to it yet. I suggest cooking them in a single layer at 400 degrees so that they get nice and crispy. Hope this helps!
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!
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.
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 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!
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.
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!
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!
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!
LOVED THEM, will make more often..Â
I’m so glad you enjoyed them!
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!