Crispy, golden, and packed with flavor, these Parmesan Baked Zucchini Chips are a healthy twist on traditional snacks.
Naturally low in carbs and calories, they provide fiber-rich zucchini, plant-based nutrients, and heart-healthy fats from olive oil.
Quick to prepare and easy to bake, they make a satisfying snack, side dish, or lunchbox addition for everyday cooking.
Crispy Parmesan Zucchini Chips
Equipment
- 1 Baking sheet
- Parchment paper (enough to line sheet)
- 1 Shallow dish for coating
- Knife and cutting board
Ingredients
- 2 medium zucchini about 1 pound
- 1 ½ tablespoons olive oil
- 1/3 cup 28 g grated Parmesan cheese
- 1/3 cup 38 g panko breadcrumbs or homemade
- 1/4 cup 15 g fresh basil leaves, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the Oven: Begin by setting your oven to 425°F (218°C). This temperature is key for achieving a perfectly golden and crispy coating without overcooking the tender zucchini inside. While the oven warms, line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Make sure the paper lies flat and extends slightly over the edges for easy handling.
- Prepare the Zucchini: Wash your zucchini thoroughly under cool running water to remove any dirt or residue. Pat them dry with a clean kitchen towel. Trim off both ends, then slice the zucchini into 1/4-inch thick rounds, ensuring uniform thickness so they bake evenly. Thinner slices will crisp faster, while thicker slices may stay soft in the center.
- Coat the Zucchini in Olive Oil: Place the zucchini rounds in a large mixing bowl. Drizzle 1 ½ tablespoons of olive oil over the slices. Toss gently using your hands or a spoon to ensure each slice is lightly coated. The olive oil helps the breadcrumbs and Parmesan adhere while also promoting a golden, slightly crunchy texture during baking.
- Prepare the Parmesan Coating: In a shallow dish or bowl, combine 1/3 cup grated Parmesan cheese, 1/3 cup panko breadcrumbs, 1/4 cup finely chopped fresh basil, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly so the flavors are evenly distributed. The breadcrumbs create crunch, the Parmesan adds savory richness, and the basil provides fresh, aromatic notes.
- Coat Each Zucchini Slice: Take each zucchini slice and gently press it into the Parmesan mixture, coating both sides evenly. Make sure the coating sticks well without falling off. This step is crucial for achieving a uniform, crispy exterior. Lay the coated slices in a single layer on the prepared baking sheet, leaving a small gap between each piece to allow hot air circulation for even browning.
- Bake Until Crisp and Golden: Place the baking sheet in the preheated oven on the middle rack. Bake for 25 to 30 minutes, keeping an eye on the zucchini chips after the 20-minute mark. They should turn a light golden brown on top, and the edges will start to crisp. Avoid overcrowding the pan, as this can cause steaming instead of crisping.
- Monitor and Rotate: For extra even baking, rotate the baking sheet halfway through the cooking time. This ensures that all chips brown uniformly. If desired, you can also switch the oven to broil for the last 1–2 minutes to enhance the crunch, but watch closely to prevent burning.
- Cool Before Serving: Remove the baking sheet from the oven and allow the zucchini chips to cool for 5 minutes. This step helps the coating firm up further. Use a spatula to carefully transfer the chips to a serving plate, keeping them intact.
- Garnish and Serve: Optionally, sprinkle a little extra fresh chopped basil or a touch of grated Parmesan on top for added flavor and presentation. Serve immediately as a healthy snack, appetizer, or side dish. These chips pair beautifully with dips like marinara, yogurt-based sauces, or even a light pesto.
- Storage and Reheating Tips: If you have leftovers, store the cooled zucchini chips in an airtight container in the fridge for up to 2 days. To re-crisp, place them on a baking sheet in a preheated 375°F (190°C) oven for 5–7 minutes before serving. Avoid microwaving, as this will make the coating soggy.
Notes
- Always slice zucchini evenly for uniform cooking; thinner slices crisp faster, while thicker ones stay tender inside.
- Panko breadcrumbs give extra crunch, but you can use finely crushed cornflakes or whole-wheat breadcrumbs for variation.
- Fresh herbs like basil or dill add aromatic freshness, but dried herbs can also be used in a pinch.
- Olive oil is preferred for a healthy fat option, but avocado or grapeseed oil works as well.
- Baking on parchment paper prevents sticking and reduces cleanup, ensuring the chips retain their shape.
Chef’s Secrets For Perfect Crisp
To achieve perfectly crisp zucchini chips, the key is even slicing and thorough coating.
Press the Parmesan-breadcrumb mixture firmly onto each slice to help it adhere during baking.
Don’t overcrowd the pan—air circulation ensures that each chip browns evenly.
For an extra crunch, lightly toast the breadcrumbs before mixing with Parmesan.
Lastly, let the chips cool slightly on the pan; this allows the coating to firm up, giving a satisfying crisp without overcooking the zucchini.
Serving Suggestions For Maximum Enjoyment
These baked zucchini chips are versatile and pair beautifully with a variety of dishes.
Serve them as a healthy snack with marinara sauce, yogurt-based dips, or creamy pesto.
They also make a flavorful side for grilled chicken, fish, or plant-based mains.
For a fun appetizer platter, combine them with roasted bell peppers, cherry tomatoes, and olives.
Their vibrant color and golden crisp make them ideal for lunchboxes or casual gatherings.
Storage Tips To Maintain Freshness
Store leftover chips in an airtight container at room temperature for up to a few hours, or in the refrigerator for up to 2 days.
To re-crisp, reheat them in a preheated oven at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes the coating soggy.
For meal prep, you can slice zucchini ahead of time and store it in an airtight container in the fridge, then coat and bake fresh when needed.
Frequently Asked Questions
1. Can I use frozen zucchini for this recipe?
Frozen zucchini contains excess water and may become soggy.
It’s best to use fresh zucchini, or if using frozen, thoroughly drain and pat dry before slicing and coating.
2. What can I substitute for Parmesan cheese?
Sharp cheddar, Asiago, or Grana Padano work well as alternatives.
For a dairy-free option, nutritional yeast provides a cheesy flavor while keeping the recipe vegan-friendly.
3. Can I make these chips gluten-free?
Yes! Simply replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
They will crisp up similarly while maintaining flavor.
4. How do I make the chips extra crispy?
Ensure slices are evenly thin, press the coating firmly, and leave space between each chip on the baking sheet.
Baking at a higher temperature and flipping halfway through can also enhance crispiness.
5. Can I add other seasonings for flavor?
Absolutely! Smoked paprika, chili flakes, Italian seasoning, or lemon zest can be mixed into the breadcrumb-Parmesan coating for a unique flavor profile.
Experimenting with herbs and spices adds variety while keeping the base recipe simple and delicious.
