Crispy Baked Zucchini Chips

These thinly sliced zucchini chips are coated with parmesan and panko, then baked at high heat for an irresistibly crispy texture. The secret is to slice the zucchini to 1/8 inch and coat well for an even crunch. Ideal as a light snack or a healthy alternative to fried chips, they are easy to prepare and come together in about 35 minutes. Enjoy them hot from the oven with a side of Greek yogurt ranch or your favorite dip. Perfect for gatherings or a quick, homemade treat everyone will love.

Clare Recipes
Created By Lily Chen
Updated on Fri, 08 Aug 2025 10:35:52 GMT
A plate of crispy baked zucchini chips. Save
A plate of crispy baked zucchini chips. | lilicooks.com

Crispy Baked Zucchini Chips are a go-to whenever I crave a light and crunchy snack that feels indulgent but is actually wholesome. Each bite is crisp on the outside tender in the middle and so flavorful you will not even realize you are eating vegetables. These chips come out golden and gorgeous in just about half an hour and are perfect for munching or serving with your favorite dip.

Ingredients

  • Medium zucchini: look for firm unblemished squash with tight skins since larger ones hold more moisture and are harder to crisp
  • Olive oil: coats each chip to help the topping stick and promotes even browning
  • Panko breadcrumbs: choose the flakiest crumbs you can find for maximum crunch
  • Grated parmesan cheese: high-quality freshly grated parmesan melts best and adds a nutty salty boost
  • Salt: just a pinch sharpens the cheesy coating and highlights the zucchini flavor
  • Greek yogurt ranch dip: a refreshing cool dip that pairs well but is totally optional

Step-by-Step Instructions

Preheat the Oven:
Set your oven to 425 degrees so it is fully hot by the time you assemble the chips which is key for that signature crunch
Prep the Zucchini:
Slice the zucchini evenly into very thin rounds about one eighth inch thick If your slices are thicker they will not become crisp so patience pays off here Use a mandoline if you have one
Dress the Rounds:
Toss the zucchini slices in olive oil in a medium bowl making sure every slice gets coated This not only helps it crisp up but ensures your crumb mixture will stick well
Mix and Coat:
In a separate small bowl combine the panko parmesan and salt Once mixed press each zucchini slice into the mixture so both sides pick up a generous layer
Tray and Bake:
Arrange the coated zucchini rounds on a wire rack set atop a rimmed baking sheet in a single layer so air flows around each chip Spray the rack with cooking spray before adding the rounds Bake for fifteen to twenty minutes until they are deep golden and you can see the edges crisp
Serve:
Let the chips cool for a minute on the rack then gently lift them off Serve fresh with Greek yogurt ranch if you like
A plate of crispy baked zucchini chips. Save
A plate of crispy baked zucchini chips. | lilicooks.com

Storage Tips

Let any leftover zucchini chips cool completely before storing them in an airtight container at room temperature or in the fridge They will be crispiest right after baking but you can reheat them for a few minutes in a hot oven to revive the crunch If they soften too much try placing them back on a wire rack in the oven for a few minutes

Ingredient Substitutions

For dairy-free chips swap the parmesan for nutritional yeast or a dairy-free hard cheese Use gluten-free panko if you need a gluten-free snack For extra flavor a sprinkle of smoked paprika or garlic powder in the crumb mixture makes things interesting

Serving Suggestions

Crispy zucchini chips are perfect as a game-day snack party appetizer or as a crunchy side instead of fries Try serving them alongside burgers chicken sandwiches or heaped onto a salad for extra crunch The Greek yogurt ranch is delicious but a squeeze of lemon or a spicy aioli works just as well

A plate of crispy baked zucchini chips. Save
A plate of crispy baked zucchini chips. | lilicooks.com

Cultural Context

Zucchini is a summer staple in many kitchens especially in Mediterranean and American cooking This recipe is a modern twist on classic fried veggie snacks and a delicious way to use up a glut of homegrown squash

Recipe FAQs

→ How do you get zucchini chips crispy in the oven?

Ensure zucchini rounds are sliced thinly and coated evenly with panko and parmesan. Bake on a wire rack at 425°F for best results.

→ Can I use regular breadcrumbs instead of panko?

Panko provides extra crunch, but regular breadcrumbs can be used if needed. Expect a slightly softer texture.

→ Is it necessary to peel the zucchini?

No peeling is needed. The skin helps hold the chips together and adds color and nutrients.

→ What dipping sauces pair well with these chips?

Greek yogurt ranch, marinara sauce, or garlic aioli are all delicious accompaniments for zucchini chips.

→ Can these zucchini chips be made ahead?

They're best enjoyed fresh, but if storing, cool completely and keep in a paper-towel-lined container to preserve crispiness.

Crispy Baked Zucchini Chips

Golden zucchini chips baked to a crisp with parmesan and panko for a crunchy, light snack or side dish.

Preparation Time
15 min
Cooking Time
20 min
Overall Time
35 min
Created By: Lily Chen

Category: ~

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 4 Serves

Dietary Options: Low-Carb, Vegetarian

Ingredients

→ For the zucchini chips

01 2 medium zucchini, sliced into 1/8-inch rounds
02 1.5 tablespoons olive oil
03 1/3 cup panko breadcrumbs
04 1/3 cup grated parmesan cheese
05 1/4 teaspoon salt
06 Greek yogurt ranch for dipping (optional)

Steps

Step 01

Preheat the oven to 425°F. Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.

Step 02

In a medium bowl, toss the zucchini rounds with the olive oil, ensuring each round is evenly coated. Note: Confirm that the zucchini slices are thin (1/8 inch) to achieve crispiness.

Step 03

In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Stir well to ensure the mixture is evenly mixed.

Step 04

Dip each zucchini round into the breadcrumb mixture until fully coated, then place them on the prepared wire rack.

Step 05

Bake the zucchini chips for 15–20 minutes or until golden brown and crispy. Monitor closely to prevent overbaking.

Step 06

Serve immediately alongside Greek yogurt ranch (if desired) as a dipping sauce. Enjoy your crispy zucchini chips!

Tips

  1. Ensure zucchini rounds are cut thin for optimal crispiness.
  2. Use a wire rack to promote even airflow and baking.
  3. Serve immediately after baking to retain crisp texture.

Required Tools

  • Rimmed baking sheet
  • Oven-proof wire rack
  • Spray cooking oil

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (parmesan cheese).
  • Contains gluten (panko breadcrumbs).

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~