Crispy Baked Zucchini Chips

Crispy Baked Zucchini Chips are a light, crunchy snack that’s both delicious and guilt-free. These thinly sliced zucchini rounds are coated with breadcrumbs and Parmesan, then baked to golden perfection. I find them to be the perfect substitute when I’m craving something salty and crispy but want to keep things healthy.

Why You’ll Love This Recipe

I love how simple and satisfying these zucchini chips are. They’re a great way to use up extra zucchini and make a fantastic low-carb alternative to potato chips. The recipe comes together quickly, requires only a few pantry staples, and delivers a satisfying crunch without any frying. Plus, they pair beautifully with dips or make a great side for sandwiches and burgers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Olive oil or cooking spray
• Grated Parmesan cheese
• Bread crumbs (Panko or regular work well)
• Salt
• Black pepper
• Garlic powder (optional)
• Paprika (optional)

Directions

1. I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.

2. Then I slice the zucchini into very thin rounds using a mandoline or sharp knife—about 1/8 inch thick.

3. I pat the slices dry with paper towels to remove excess moisture, which helps them crisp up in the oven.

4. In a small bowl, I mix breadcrumbs, Parmesan, and any optional seasonings like garlic powder or paprika.

5. I lightly brush or spray both sides of each zucchini slice with olive oil and then press them into the breadcrumb mixture to coat.

6. I arrange the coated slices in a single layer on the baking sheet.

7. I bake for 20 to 25 minutes, flipping halfway through, until the chips are golden brown and crisp.

8. I remove them from the oven and let them cool slightly before serving.

Servings and timing

This recipe makes about 4 servings, depending on the size of the zucchini used.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

Sometimes I swap out the Parmesan for nutritional yeast to keep the recipe dairy-free while still getting a cheesy flavor. I also like to experiment with different seasoning blends—like Italian herbs, chili powder, or Cajun spice—for a flavor twist. For a gluten-free version, I use almond flour or gluten-free breadcrumbs.

storage/reheating

I store leftover zucchini chips in an airtight container at room temperature for up to 2 days, although they’re best enjoyed fresh. To reheat and bring back some of the crispiness, I pop them in a 375°F oven for a few minutes or use an air fryer.

FAQs

How do I keep zucchini chips from getting soggy?

I make sure to slice the zucchini thin and pat them dry thoroughly before baking. Also, baking them on a wire rack helps with air circulation for extra crispiness.

Can I use an air fryer instead of baking?

Yes, I often use an air fryer for quicker results. I cook them at 375°F for 8–10 minutes, flipping halfway through.

Do I need to peel the zucchini first?

No, I don’t peel them. The skin adds texture and helps the chips hold their shape during baking.

Can I freeze zucchini chips?

I don’t recommend freezing them, as they tend to lose their crispiness and become mushy when thawed.

What dips go well with zucchini chips?

I like dipping them in marinara sauce, ranch, garlic aioli, or even a spicy sriracha mayo for a bold kick.

Conclusion

Crispy Baked Zucchini Chips are my go-to snack when I want something crunchy and flavorful without the guilt. They’re easy to make, totally customizable, and a great way to enjoy zucchini in a fun, snackable form. Whether I serve them with a dip or munch on them solo, they never last long around here.

Crispy Baked Zucchini Chips

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: 4 servings
• Category: Snack, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Crispy Baked Zucchini Chips are a healthy, oven-baked alternative to traditional potato chips. Made with fresh zucchini slices coated in breadcrumbs and Parmesan, these chips are golden, crunchy, and perfect for guilt-free snacking. Whether you’re looking for a low-carb snack or a crunchy side dish, these zucchini chips are quick, easy, and packed with flavor.

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Ingredients

• 2 medium zucchini
• Olive oil or cooking spray
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (Panko or regular)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp paprika (optional)

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Slice zucchini into 1/8-inch thick rounds using a mandoline or sharp knife.
3. Pat slices dry with paper towels to remove moisture.
4. In a small bowl, mix breadcrumbs, Parmesan, salt, pepper, and optional seasonings.
5. Lightly brush or spray both sides of each zucchini slice with olive oil.
6. Press each slice into the breadcrumb mixture to coat.
7. Arrange coated slices in a single layer on the baking sheet.
8. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
9. Let cool slightly and serve immediately.

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Notes

• For a dairy-free version, substitute Parmesan with nutritional yeast.
• For gluten-free chips, use gluten-free breadcrumbs or almond flour.
• Store in an airtight container at room temperature for up to 2 days.
• Reheat in the oven or air fryer to restore crispiness.
• Best enjoyed fresh for optimal crunch.