These Baked Zucchini Chips are a delicious way to enjoy a crispy, golden brown snack. They’re easy to make, packed with savory flavor, and just as tasty on their own as they are paired with your favorite dip.
Making them couldn’t be simpler. Thinly sliced zucchini is tossed with olive oil, then coated in a mixture of parmesan cheese and breadcrumbs. As they bake, the coating turns beautifully golden while the zucchini becomes perfectly crisp around the edges.
To achieve that irresistible crunch, the chips are baked on a wire rack set over a rimmed baking sheet at a high temperature. This allows the heat to circulate evenly and helps them crisp up nicely as they cook.
In just 15 to 20 minutes, you’ll have a batch of golden brown zucchini chips that tend to disappear almost as quickly as they come out of the oven. They’re the kind of snack that keeps everyone reaching for one more.
These crispy chips also work wonderfully as a side dish or appetizer, especially when served with a favorite dipping sauce. Of course, they’re just as good straight from the sheet pan.
One of the best things about this recipe is the combination of texture and flavor. The parmesan adds a savory finish, while the baked coating creates a satisfying crunch in every bite.
For those looking for alternatives, the recipe can easily be made gluten-free by using gluten-free breadcrumbs. It’s a simple adjustment that keeps all the flavor and texture intact.
Crispy Baked Zucchini Chips
These Baked Zucchini Chips are a delicious way to enjoy a crispy, golden brown snack. They’re easy to make, packed with savory flavor, and just as tasty on their own as they are paired with your favorite dip.
Ingredients
- 2 medium zucchini sliced into 1/8" rounds; see note 2
- 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
- Preheat the oven to 425°F (220°C). Place an oven-safe wire rack over a large rimmed baking sheet and generously coat the rack with cooking spray.
- In a medium bowl, toss the zucchini slices with the olive oil until evenly coated. For the crispiest results, make sure the zucchini is sliced very thin.
- In a separate small bowl, combine the panko breadcrumbs, Parmesan cheese, and salt, stirring until well mixed.
- Coat each zucchini slice in the breadcrumb mixture, pressing lightly so the coating adheres. Arrange the slices in a single layer on the prepared wire rack.
- Bake for 15–20 minutes, or until the zucchini chips are golden brown and crispy.
- Serve immediately, with ranch dressing on the side if desired.
Notes
- For the crispiest zucchini chips, slice the zucchini very thin, about 1/8 inch thick. A sharp knife works well, but a mandolin slicer makes it easier to achieve uniform slices.
- If you'd like to remove some of the zucchini's excess moisture, sprinkle the slices with salt and let them sit for 10–15 minutes. Pat them dry with paper towels before coating and baking.
- These zucchini chips are best served immediately while they're still crisp. Enjoy them on their own or with your favorite dipping sauce.
- To make this recipe gluten-free, simply use gluten-free breadcrumbs in place of regular breadcrumbs.
- For a lower-carb or keto-friendly version, replace the breadcrumbs with additional grated Parmesan cheese.
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