Crispy Baked Zucchini Chips Recipe | Light, Crunchy Snack
I just made these Crispy Baked Zucchini Chips, and wow—what a snack! After slicing, coating, and baking, I couldn’t believe how golden and crunchy they turned out. They satisfy the craving for something salty and crisp, but without the guilt of frying.
Every chip was flavorful, thanks to the parmesan and panko breadcrumbs. If you’re a fan of veggie snacks, you can also enjoy this spaghetti with crispy zucchini recipe for another creative way to use zucchini.
Ingredients Section
Here are the ingredients I used, with measurements, explanations, and pro tips to help you get the best result:
- 2 medium zucchini, sliced into 1/8-inch rounds — very thin slices help them bake crisp instead of being mushy. If your zucchini are large, you might need more breadcrumbs/parmesan to coat.
- 1.5 tablespoons olive oil — enough to lightly coat so crumbs stick; too much oil makes them greasy.
- 1/3 cup panko breadcrumbs — panko gives that light, airy crunch. Regular breadcrumbs work but won’t have the same texture.
- 1/3 cup grated Parmesan cheese — freshly grated is better; pre-grated tends to have anti-caking agents and doesn’t melt or flavor quite as well.
- 1/4 teaspoon salt — basic seasoning; you can adjust depending on your taste and whether your Parmesan is salty.
- Greek yogurt ranch dressing, for dipping (optional) — adds a tangy, creamy contrast that complements the crispness.
Note: serves 4.
Variations
If you want to change things up or adapt to certain dietary needs, here are ideas:
- Dairy-free / vegan: Replace the Parmesan with extra panko breadcrumbs, or use a plant-based “Parmesan” alternative.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers instead of panko.
- Spiced / flavor-enhancing add-ins: Try adding garlic powder, onion powder, smoked paprika, or chili flakes into the breadcrumb/parmesan mix for extra kick. You could also mix in some herbs like dried oregano or thyme.
- Keto-friendly: Skip the breadcrumbs entirely, and use just Parmesan or a blend of crushed nuts/seeds for coating. For more light meal ideas, browse our lunch recipes that pair beautifully with veggie sides.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment you need
- Rimmed baking sheet — catches any drips and allows space for the wire rack.
- Wire rack (oven-proof) — lets air circulate under the zucchini, keeping bottoms from getting soggy.
- Sharp knife or mandolin slicer — for slicing the zucchini to uniform 1/8-inch thickness.
- Medium bowl — to toss zucchini with oil.
- Small bowl — to mix breadcrumbs, Parmesan, and salt.
How to Make Crispy Baked Zucchini Chips Recipe Name?
Preparing and slicing
I start by washing the zucchini well and patting them dry. Then I slice them into very thin rounds — about 1/8-inch thick — either using a sharp knife or a mandolin slicer. If slices aren’t uniform, some cook faster (burn) while others stay moist.
Removing excess moisture
To help prevent sogginess, I sometimes salt the zucchini slices and let them sit for 10-15 minutes. The salt draws out moisture. After that, I blot the rounds dry with paper towels before proceeding.
Coating the zucchini
I toss the zucchini rounds with olive oil so they’re lightly coated. Then in a separate bowl I mix the panko breadcrumbs, freshly grated Parmesan, and salt. I press each zucchini round into that breadcrumb-cheese mix until it’s well coated.
Baking to crispness
I preheat the oven to 425°F (≈ 220°C). I set a wire rack over a rimmed baking sheet (sprayed with cooking spray). I place the coated rounds on the rack and bake for about 15-20 minutes, watching for golden brown edges and crisp texture.
Serving
Once they’re out of the oven, I let them cool for a minute or two so they firm up more. Then I serve them warm with a dip — the Greek yogurt ranch is my favorite, but you can pick your own.
Additional Tips for Making this Recipe Better
- I make sure to slice all the zucchini rounds uniformly.
- I let the zucchini dry a bit after salting — blotting is essential.
- I use a wire rack over the baking sheet — this elevates the zucchini so hot air circulates underneath.
- I avoid overcrowding the pan — leaving space between chips helps them crisp instead of steaming.
- I watch closely in the final few minutes — ovens vary.
How to Serve Crispy Baked Zucchini Chips Recipe Name?
Arrange them on a platter in neat overlapping circles or in a slightly fanned pattern. Garnish with a sprinkle of freshly grated Parmesan or a little chopped fresh parsley.
Serve with small bowls of dipping sauces: Greek yogurt ranch, marinara, tzatziki, or pesto. For another crunchy appetizer idea, these crispy oven baked chicken cutlets make a hearty pairing.
Nutritional Information
- Calories: ~163 kcal per serving
- Protein: ~9 g
- Carbohydrates: ~24 g
- Fat: ~4 g
Make Ahead and Storage
- Storing (short-term): After cooling completely, keep in an airtight container at room temperature if you plan to eat within a few hours.
- Freezing: Not recommended once baked, though you can freeze coated slices before baking.
- Reheating: Reheat in a 400°F oven for 3-5 minutes on a wire rack.
Why You’ll Love This Recipe?
- Healthier crunch: Satisfies that chip craving without deep frying.
- Simple ingredients: Zucchini, olive oil, breadcrumbs, and Parmesan—easy staples.
- Versatile flavor: Season or dip however you like.
- Diet-friendly options: Simple swaps make it gluten-free or keto.
- Great for sharing: Perfect for snacks, sides, or parties.
Crispy Baked Zucchini Chips Recipe
Ingredients
Method
- I start by washing the zucchini well and patting them dry. Then I slice them into very thin rounds — about 1/8-inch thick — either using a sharp knife or a mandolin slicer. If slices aren’t uniform, some cook faster (burn) while others stay moist.
- To help prevent sogginess, I sometimes salt the zucchini slices and let them sit for 10-15 minutes. The salt draws out moisture. After that, I blot the rounds dry with paper towels before proceeding.
- I toss the zucchini rounds with olive oil so they’re lightly coated. Then in a separate bowl I mix the panko breadcrumbs, freshly grated Parmesan, and salt. I press each zucchini round into that breadcrumb-cheese mix until it’s well coated.
- I preheat the oven to 425°F (≈ 220°C). I set a wire rack over a rimmed baking sheet (sprayed with cooking spray). I place the coated rounds on the rack and bake for about 15-20 minutes, watching for golden brown edges and crisp texture.
- Once they’re out of the oven, I let them cool for a minute or two so they firm up more. Then I serve them warm with a dip — the Greek yogurt ranch is my favorite, but you can pick your own.
Notes
- I make sure to slice all the zucchini rounds uniformly.
- I let the zucchini dry a bit after salting — blotting is essential.
- I use a wire rack over the baking sheet — this elevates the zucchini so hot air circulates underneath.
- I avoid overcrowding the pan — leaving space between chips helps them crisp instead of steaming.
- I watch closely in the final few minutes — ovens vary.
