If you're looking for a crispy, flavorful snack that's lighter than fried options, baked Parmesan zucchini chips are an excellent choice.
This recipe uses thinly sliced zucchini coated with Parmesan cheese and seasoned breadcrumbs, then baked until crisp and golden.
It's a perfect appetizer, side dish, or snack that is quick to prepare and deliciously satisfying.
Why You’ll Love This Recipe
- Baking instead of frying reduces fat content while still achieving a crispy texture.
- The Parmesan cheese adds savory richness and helps create a golden crust.
- Thinly slicing the zucchini ensures they bake evenly and become crisp rather than soggy.
Baked Parmesan Zucchini Chips
Crispy, oven-baked zucchini chips coated with a savory blend of Parmesan and breadcrumbs make a healthy and delicious snack or side dish.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- About 4 servings (2 cups)
Ingredients
- 2 medium zucchinis (about 14 ounces or 400 grams), thinly sliced
- 1/2 cup (50 grams) grated Parmesan cheese
- 1/2 cup (60 grams) seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Non-stick cooking spray or olive oil spray
Instructions
- Prepare the oven and baking sheets Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray with cooking spray.
- Make the breadcrumb mixture In a shallow bowl, combine Parmesan cheese, seasoned breadcrumbs, garlic powder, salt, and black pepper. Mix well.
- Coat the zucchini slices Dip each zucchini slice into the beaten egg, letting excess drip off, then coat thoroughly with the breadcrumb mixture. Place each coated slice in a single layer on the prepared baking sheets.
- Bake the zucchini chips Lightly spray the tops of the coated zucchini slices with cooking spray. Bake for 10 minutes, then flip the slices, spray the other side lightly, and bake another 8-10 minutes until golden and crisp.
- Cool and serve Remove the chips from the oven and let them cool on the baking sheets for 5 minutes to further crisp up. Serve warm as a snack or side dish.
Helpful Tips
- Use a mandoline slicer for evenly thin zucchini slices to ensure even crisping.
- If you want extra crispiness, you can bake the slices a few minutes longer, but watch carefully to avoid burning.
- For a gluten-free version, substitute the seasoned breadcrumbs with gluten-free breadcrumbs.
- Store leftover chips in a single layer in an airtight container at room temperature and reheat briefly in the oven to restore crispness.
Storage and Make-Ahead
Store leftover baked zucchini chips in an airtight container at room temperature for up to 1 day for best texture.
Avoid refrigerating as moisture can make the chips soggy.
To re-crisp, warm in a 350°F (175°C) oven for 5 minutes before serving.
Frequently Asked Questions
Can I prepare these zucchini chips ahead of time?
You can slice the zucchini and prepare the breadcrumb mixture ahead, but it's best to bake the chips fresh for optimal crispiness.
What if I don’t have Parmesan cheese?
For a different flavor, you can try using grated Pecorino Romano or a vegan cheese substitute, but Parmesan gives the best traditional taste.
Can I use frozen zucchini?
Fresh zucchini works best since frozen zucchini releases moisture and may result in soggy chips.
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