Healthy snacking doesn’t get any better than these Baked Zucchini Chips. Golden brown, satisfyingly crisp and simple to prepare, they make a perfect snack, appetizer, or side—especially when served with your favorite dip.
Zucchini is an exceptionally versatile vegetable. It works equally well in sweet baked goods and savory preparations. While I enjoy zucchini in muffins and quick breads, I especially love it in crisp, savory snacks like these Baked Zucchini Chips.
The method is straightforward: slice the zucchini very thin (about 1/8″ thick), coat the rounds lightly in olive oil, then dredge them in a mixture of panko breadcrumbs and grated Parmesan. Baking them on a wire rack over a rimmed baking sheet at a high temperature allows the moisture to drain away so the chips become perfectly crisp.
In about 15–20 minutes the chips turn golden brown and crunchy. They vanish quickly, so plan to make extra if you’re serving a crowd.
Why you’ll love this recipe
- Golden, crispy zucchini chips with a savory Parmesan crunch.
- A lighter, lower-carb alternative to potato chips or fries.
- Quick and easy: about 35 minutes from start to finish.
- Easy to adapt—use gluten-free breadcrumbs for a gluten-free version or extra Parmesan to make it low-carb.
Recipe ingredients
Just four simple ingredients are all you need for these baked zucchini chips.
- Zucchini — 2 medium zucchini, sliced into 1/8″ rounds. Thin, even slices are the key to crispness. Optionally, sprinkle the slices with a little salt and let them rest 10–15 minutes, then blot dry to remove excess moisture.
- Olive oil — a light coating so the crumb mixture adheres and the chips brown nicely.
- Breadcrumbs — panko gives extra crunch, but any breadcrumbs will work. Use gluten-free breadcrumbs if needed.
- Parmesan cheese — grated Parmesan adds savory depth. For a dairy-free option, increase breadcrumbs or use a suitable dairy-free substitute.
How to make zucchini chips
These baked zucchini chips come together quickly. Use a sharp knife or a mandolin to slice the zucchini about 1/8″ thick, coat with oil, then press into the breadcrumb-Parmesan mixture. Baking on a wire rack helps keep the chips crisp by allowing moisture to escape.
Pro tip: Slice the zucchini thinly and uniformly so they bake evenly. If you have time, salt the rounds and let them sit 10–15 minutes, then blot away any released moisture.
- Preheat the oven to 425°F (218°C). Place an ovenproof wire rack over a rimmed baking sheet and spray or lightly oil the rack.
- Toss the zucchini rounds with olive oil in a medium bowl so each piece is lightly coated.
- Combine the Parmesan, breadcrumbs and salt in a small bowl.
- Press each zucchini round into the breadcrumb mixture until well coated, then arrange on the prepared wire rack without overlapping.
- Bake 15–20 minutes until golden brown and crisp. Serve immediately for best texture.
Recipe FAQs
Yes. These chips are a lighter alternative to fried potato chips or fries, offering a satisfying crunch with fewer calories and more nutrients from the zucchini.
Zucchini contains a lot of water. To avoid sogginess, slice thinly (about 1/8″), bake on a wire rack so moisture can drain, and consider salting and blotting the rounds beforehand to remove excess water.
They’re best served immediately. As they cool, they will lose crispness and become softer.
For gluten-free: use gluten-free breadcrumbs. For a keto-friendly version: omit breadcrumbs and use extra Parmesan or a low-carb cracker crumb alternative.
Serving suggestions
Zucchini chips are versatile and pair well with many dips and dishes. Try them as a snack or appetizer with ranch-style Greek yogurt dip, marinara, pesto, or tzatziki. They also make a great side for grilled burgers or chicken wings.
Recipe notes
- Key tip: Slice thinly and evenly—about 1/8″—for the crispiest results. Salting and blotting the rounds helps remove moisture.
- Serve immediately for the best crunch.
- Substitute gluten-free breadcrumbs to make the recipe gluten-free. For keto, replace breadcrumbs with additional grated Parmesan.
More savory zucchini recipes you’ll love:
- Roasted zucchini and mushrooms
- Zucchini lasagna
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your creation.
Crispy Baked Zucchini Chips
Servings: 4
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Equipment
- Wire cooling rack that fits inside a rimmed baking sheet
- Rimmed baking sheet
Ingredients
For the zucchini chips:
- 2 medium zucchini, sliced into 1/8″ rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs (use gluten-free if needed)
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Greek yogurt ranch for dipping (optional)
Instructions
- Preheat the oven to 425°F (218°C). Place an ovenproof wire rack over a large rimmed baking sheet and lightly oil or spray the rack.
- In a medium bowl, toss the zucchini rounds with the olive oil until lightly coated.
- In a small bowl, mix the Parmesan, breadcrumbs and salt.
- Dip each zucchini round into the breadcrumb mixture, pressing gently so the coating adheres. Arrange the rounds in a single layer on the prepared rack.
- Bake 15–20 minutes, or until the chips are golden brown and crisp. Serve immediately with your favorite dip.
Notes
- Pro tip: Thin, even slices (about 1/8″) are essential for crispness. Optionally salt and rest the rounds for 10–15 minutes, then blot dry to remove moisture.
- Best enjoyed immediately; they will soften over time.
- Use gluten-free breadcrumbs for a gluten-free version. For a lower-carb or keto variation, omit breadcrumbs and use extra grated Parmesan.
Nutrition
Calories: 163 kcal • Carbohydrates: 24 g • Protein: 9 g • Fat: 4 g • Sodium: 460 mg • Fiber: 3 g
Nutrition is estimated and intended as a guideline only.