Baked zucchini parmesan crisps offer a light, healthier alternative to fried snacks by using thinly sliced zucchini baked until crispy.
Parmesan cheese and Italian herbs add savory flavor and a satisfying crunch without deep frying.
This straightforward recipe comes together quickly and makes a perfect party snack or side dish.
Why You’ll Love This Recipe
- Thinly slicing zucchini ensures they become crispy rather than soggy when baked.
- A combination of Parmesan cheese and dried herbs adds bold flavor and promotes browning for an appealing golden crisp.
- Baking instead of frying reduces fat content while still delivering satisfying crunchiness.
Baked Zucchini Parmesan Crisps
These baked zucchini parmesan crisps are a healthy and crispy snack made by coating thin zucchini slices with Parmesan, herbs, and seasoning, then baking to golden perfection.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- About 4 servings (approximately 24 crisps)
Ingredients
- 2 medium zucchini (about 12 ounces / 340g), thinly sliced into 1/8 inch (3 mm) rounds
- 1/2 cup (50g) grated Parmesan cheese
- 1/3 cup (30g) panko breadcrumbs
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Prepare Oven and Baking Sheet Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice and Dry Zucchini Using a sharp knife or mandoline, slice zucchini into 1/8 inch (3 mm) rounds. Lay slices on paper towels and gently pat dry to remove excess moisture.
- Mix Coating In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
- Coat Zucchini Slices Brush or toss zucchini slices lightly with olive oil to help the coating stick. Press each slice into the Parmesan mixture to coat thoroughly on both sides. Arrange coated slices in a single layer on prepared baking sheet.
- Bake to Crisp Bake for 20 to 25 minutes, flipping slices halfway through baking, until crisps are golden brown and crispy. Oven temperatures may vary, so keep an eye to avoid burning.
- Cool Before Serving Remove the crisps from the oven and allow them to cool on the baking sheet for 5 minutes. This helps them firm up to maximum crispness before serving.
Helpful Tips
- Use a mandoline slicer for uniform zucchini slices to ensure even baking and crisping.
- Patting the zucchini dry reduces moisture which helps the crisps become crunchy instead of soggy.
- Serve immediately after cooling for best texture; the crisps may lose their crunch if stored too long.
- For a gluten-free version, substitute gluten-free breadcrumbs for panko.
- Use a low-moisture Parmesan like Parmigiano-Reggiano for better browning and flavor.
Storage and Make-Ahead
Store leftover zucchini crisps in an airtight container at room temperature for up to 1 day.
To re-crisp, warm in a toaster oven or regular oven at 350°F (175°C) for 3-5 minutes before serving.
Do not refrigerate as moisture will soften the crisps and reduce crunchiness.
Frequently Asked Questions
Can I use fresh herbs instead of dried Italian seasoning?
Yes, fresh herbs like basil, oregano, and thyme can be used, but reduce the amount since fresh herbs are more potent. Pat dry fresh herbs to avoid adding extra moisture.
How thin should the zucchini slices be?
Approximately 1/8 inch (3 mm) thick slices are ideal to achieve a crispy texture after baking.
Are these crisps gluten-free?
The recipe uses panko breadcrumbs which contain gluten. To make gluten-free crisps, substitute with gluten-free breadcrumbs.
Can I make these crisps without cheese?
Omitting cheese will affect both flavor and crispness. For a dairy-free alternative, consider nutritional yeast, but results may vary.
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