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Crispy Baked Zucchini Chips Recipe
Ash Tyrrell

Crispy Baked Zucchini Chips Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.