Home » Recipes » Appetizers » Crispy Baked Zucchini Chips
Jump to Recipe
by Marcie //October 4, 2021 (updated 3/22/24)
This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.
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. 🙂
Table of contents
- Why you’ll love this recipe:
- Recipe ingredients
- Ingredient notes
- How to make zucchini chips
- Recipe FAQs
- Serving suggestions
- Recipe notes
- More savory zucchini recipes you’ll love:
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 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
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.
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 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
Servings: 4 servings
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Additional Time: 0 minutes mins
Total Time: 35 minutes mins
Crispy Baked Zucchini Chips are a healthy snack or side dish that everyone loves! They're crisp, addictive and so easy to make!
Print Recipe Pin Recipe
6
Leave a Review »
Equipment
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)
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 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, sub the breadcrumbs with additional parmesan cheese.
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
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!
posted in: Appetizers, Fall, Recipes, Snacks, Summer, Vegetarian // 78 comments
Get new recipes in your inbox each week!
« Previous PostOne Pot Italian Sausage Farfalle Pasta
Next Post »Easy Homemade Applesauce Recipe
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
liz — Reply
They were soft and didn’t crisp even with another 7 mins added, but I liked the idea of these in theory-
Marcie — Reply
I would think it has to do with oven temperature. I would crank the heat the next time!
-
-
Teresa Larason — Reply
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?
-
Marcie — Reply
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.
-
-
Laurie — Reply
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!-
Marcie — Reply
I’m so glad that worked out for you — I’ve been wanting to try it! Thank you so much for the review Laurie. 🙂
-
-
Valerie — Reply
Mine didn’t turn out crispy, they were soft. I followed recipe exactly. Is there a secret to getting them crispy?-
Marcie — Reply
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!
-
-
Lorraine Uselton — Reply
I made these chips and they were awful. Mushy nasty . Followed recipe exactly.
-
Marcie — Reply
I’m very surprised because they’ve gotten great reviews. I’m sorry that they didn’t work for you.
-
-
Lissi — Reply
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.
-
Marcie — Reply
They are a fun snack aren’t they? I’m glad you love them Lissi!
-
-
Jodi — Reply
Could you make these in the air fryer instead of baking them?
-
Marcie — Reply
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!
-
-
Christa — Reply
Can these be made in air fryer?
-
Marcie — Reply
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!
-
-
Carol Silva — Reply
LOVED THEM, will make more often..-
Marcie — Reply
I’m so glad you enjoyed them!
-
-
Gail — Reply
This was such an Eastside dish to make and it was delicious! It’s definitely a keeper!-
Marcie — Reply
Thanks for your feedback and I’m glad you enjoyed it!
-
