Crispy on the outside, tender on the inside, and bursting with flavor — these Parmesan Baked Zucchini Chips are the perfect healthy alternative to fried snacks. Made with fresh zucchini, olive oil, breadcrumbs, and Parmesan cheese, this easy oven-baked recipe turns simple ingredients into a crunchy, savory treat that’s ideal for snacking, serving as an appetizer, or pairing with your favorite main dish.
Why You’ll Love This Recipe
These zucchini chips are a healthier, tastier take on traditional fried chips. Baking instead of frying keeps them light while still giving that satisfying crunch. Whether you’re feeding kids or adults, these cheesy bites are always a hit. You’ll love that they’re:
Oven-baked, not fried — less oil, less guilt
Ready in under an hour
Crispy, cheesy, and full of flavor
A great way to use up extra zucchini
Perfect as a snack, side dish, or party appetizer
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 breadcrumbs
1/4 cup (15 g) packed fresh basil leaves, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
Directions
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
Slice the zucchini into 1/4-inch thick rounds. Place the slices in a bowl and toss with olive oil until evenly coated.
In a shallow dish, combine Parmesan cheese, breadcrumbs, chopped basil, garlic powder, salt, and pepper.
Dip each zucchini round into the Parmesan mixture, pressing lightly to coat both sides.
Arrange the coated zucchini rounds in a single layer on the prepared baking sheet.
Bake for 25 to 30 minutes, or until golden brown and crisp.
Remove from the oven and allow to cool slightly before serving. Enjoy them warm for the best texture and flavor.
Cheese Swap: Try sharp cheddar, Asiago, or Gruyere for a different cheesy flavor.
Herb Options: Substitute basil with parsley, dill, thyme, or mint for a fresh twist.
Gluten-Free: Replace breadcrumbs with crushed gluten-free cereal or skip them for a softer texture.
Spicy Kick: Add a pinch of chili flakes or cayenne to the breadcrumb mix.
Dipping Sauce: Serve with marinara, ranch, or garlic yogurt sauce for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispiness. Avoid microwaving, as it will make the coating soggy. These chips are best enjoyed fresh from the oven.
FAQs
1. Can I make these zucchini chips ahead of time?
Yes, you can prepare the coated zucchini slices in advance and refrigerate them for up to 4 hours before baking.
2. Can I use frozen zucchini slices?
You can, but they’ll release more moisture and won’t crisp up as much. For best results, use fresh zucchini.
3. Can I skip the breadcrumbs for a low-carb version?
Absolutely. The texture will be softer, but they’ll still taste delicious. You can also use alternatives like almond flour.
4. How do I make them extra crispy?
Slice the zucchini evenly and avoid overcrowding the baking sheet. Flip them halfway through baking for even crisping.
5. Can I use yellow squash instead of zucchini?
Yes, yellow squash works just as well — it adds a slightly sweeter flavor.
6. Can I air fry these zucchini chips?
Yes! Air fry at 400°F (200°C) for about 10–12 minutes, shaking halfway through, until golden and crisp.
7. What should I serve with zucchini chips?
They pair wonderfully with grilled chicken, fish, or sandwiches, and also make a great appetizer with dipping sauces.
8. Can I make this recipe dairy-free?
You can substitute Parmesan with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
9. Why are my zucchini chips soggy?
They may have released too much water. Try patting the zucchini slices dry with paper towels before coating them.
10. How thick should I slice the zucchini?
About 1/4 inch thick works best — thin enough to crisp but thick enough to hold their shape.
Conclusion
Parmesan Baked Zucchini Chips are an easy, wholesome snack that proves healthy eating doesn’t have to mean sacrificing flavor. With their crispy coating and savory Parmesan finish, they make the perfect guilt-free indulgence for any occasion. Whether you’re serving them as a side, a snack, or an appetizer, these zucchini chips are sure to disappear fast!
Parmesan Baked Zucchini Chips are crispy, savory rounds made from fresh zucchini, olive oil, and a cheesy breadcrumb coating. Baked to golden perfection, they’re a wholesome, oven-baked alternative to fried snacks and perfect as a side dish, appetizer, or healthy treat.
Ingredients
2 medium zucchini (about 1 pound)
1½ tablespoons olive oil
1/3 cup (28 g) grated Parmesan cheese
1/3 cup (38 g) panko breadcrumbs or homemade breadcrumbs
1/4 cup (15 g) packed 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 oven to 425°F (218°C) and line a baking sheet with parchment paper.
Slice zucchini into 1/4-inch thick rounds. Toss slices with olive oil in a bowl until evenly coated.
In a shallow dish, mix Parmesan, breadcrumbs, basil, garlic powder, salt, and pepper.
Dip each zucchini slice into the Parmesan mixture, pressing gently to coat both sides.
Place coated slices on the baking sheet in a single layer without overlapping.
Bake for 25–30 minutes, flipping halfway through if desired, until golden brown and crisp.
Let cool slightly before serving for best texture and flavor.
Notes
Pat zucchini slices dry before coating to prevent sogginess.
Flip halfway through baking for even browning.
Air fryer version: cook at 400°F (200°C) for 10–12 minutes, shaking halfway.
Substitute basil with other fresh herbs like thyme, dill, or parsley.
Serve with dipping sauces like marinara or ranch for added flavor.
