Craving something crispy, salty, and satisfying? These Crispy Baked Zucchini Chips are the perfect guilt-free snack! They’re light, crunchy, and seasoned just right—plus, they come out of the oven golden and delicious without needing a deep fryer. Whether you’re looking for a healthy afternoon snack or a fun side dish, these baked zucchini chips will hit the spot.
Why You’ll Love These Crispy Baked Zucchini Chips
- Healthy and Light: Baked instead of fried, so you can enjoy them guilt-free.
- Perfect Crunch: Coated with Parmesan and breadcrumbs for an irresistible crunch.
- Simple Ingredients: Just a few pantry staples are all you need.
- Kid-Friendly: A great way to sneak in some veggies!
- Versatile Snack or Side: Perfect on their own or with your favorite dipping sauce.
Ingredients
- 2 medium zucchinis
- ½ cup (50g / 0.11 lb) breadcrumbs (panko works best)
- ¼ cup (25g / 0.05 lb) grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- Optional: Red pepper flakes for a bit of heat
Directions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. - Slice the Zucchini:
Slice the zucchinis into thin rounds, about ¼ inch thick. Pat them dry with a paper towel to remove excess moisture. - Prepare the Coating:
In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. - Coat the Zucchini:
Brush each zucchini slice with a bit of olive oil, then press both sides into the breadcrumb mixture to coat evenly. - Arrange on the Baking Sheet:
Place the coated zucchini rounds in a single layer on the prepared baking sheet. Make sure they don’t overlap, so they crisp up nicely. - Bake:
Bake for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy. - Serve:
Serve warm with your favorite dipping sauce—like ranch, marinara, or garlic aioli.
Notes
- Make It Gluten-Free: Use gluten-free breadcrumbs for a gluten-free option.
- Use a Mandoline: For even slices that cook evenly, try using a mandoline slicer.
- Storage Tips: These chips are best enjoyed fresh, but you can store leftovers in an airtight container and reheat them in the oven to regain crispiness.
- Add Extra Flavor: Toss the zucchini with Italian seasoning or paprika for a flavor boost.
Frequently Asked Questions
Can I make these chips in an air fryer?
Yes! Air fry at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through.
How do I keep zucchini chips from getting soggy?
Pat the zucchini slices dry before coating and ensure they’re spread out in a single layer on the baking sheet.
What dipping sauces go well with zucchini chips?
Try ranch, garlic aioli, marinara, or even a spicy chipotle dip.
Can I freeze zucchini chips?
Unfortunately, zucchini chips don’t freeze well—they tend to lose their crispiness. It’s best to enjoy them fresh or reheated.
What’s the difference between zucchini and yellow squash?
Zucchini and yellow squash are very similar in flavor and texture. You can easily swap one for the other in this recipe.
Tips and Notes
- My Tip: If you like extra crispy chips, broil them for the last 1-2 minutes of baking, but keep an eye on them to prevent burning.
- Pro Trick: Sprinkle a bit of Parmesan over the chips right after they come out of the oven for even more cheesy goodness.
- Serving Suggestion: Pair with a side of hummus or guacamole for a healthy and delicious snack.
Variations
Switch things up with these fun twists:
- Spicy Zucchini Chips: Add cayenne pepper or chili flakes to the breadcrumb mixture for a kick.
- Herbed Parmesan Chips: Mix in dried oregano, basil, or thyme for a Mediterranean flavor.
- Cheesy Garlic Chips: Use garlic Parmesan seasoning for an extra burst of flavor.
- Lemon Zucchini Chips: Add lemon zest to the breadcrumb mix for a bright, citrusy touch.
- Panko Crusted Chips: Swap regular breadcrumbs with panko for an ultra-crispy texture.
Crispy Baked Zucchini Chips
These Crispy Baked Zucchini Chips are a healthy, guilt-free snack that’s easy to prepare and packed with flavor. Thin slices of zucchini are coated with breadcrumbs and Parmesan, then baked to crispy perfection. They’re a great alternative to potato chips and perfect for dipping in your favorite sauces!Ingredients
- 2 medium zucchinis 0.5 lb total, thinly sliced
- ½ cup 0.12 lb breadcrumbs (panko for extra crunch)
- ¼ cup 0.06 lb grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs beaten
- Cooking spray
Instructions
Step 1: Prepare the Zucchini
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Slice the zucchinis into thin, even rounds, about ⅛-inch thick, to ensure even baking.
Step 2: Prepare the Breading Station
- In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
- In another bowl, beat the eggs.
Step 3: Bread the Zucchini Slices
- Dip each zucchini slice into the beaten eggs, allowing any excess to drip off.
- Coat the slice in the breadcrumb mixture, pressing gently to ensure the breading sticks.
Step 4: Bake the Zucchini Chips
- Place the breaded zucchini slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until the chips are golden brown and crispy.
Step 5: Serve and Enjoy
- Let the chips cool slightly before serving. Enjoy them on their own or with marinara sauce, ranch dressing, or your favorite dip.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.
- Make it Spicy: Add a pinch of cayenne pepper to the breadcrumb mixture for a kick of heat.
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Serving Tip: These chips pair well with garlic aioli or tzatziki sauce for dipping.
Tried this recipe?Let us know how it was!
