If you want a flavorful, lighter side, these baked zucchini chips are the perfect choice. Thin zucchini rounds are crisped in the oven with a seasoned breadcrumb and Parmesan crust for a satisfying bite-sized snack or side.
Zucchini is one of the most versatile vegetables for easy side dishes. These baked zucchini chips are a lighter alternative to fried zucchini and closely resemble baked zucchini fries, but in thin, crunchy rounds. They’re simple to prepare, family-friendly, and pair well with many dips.
A lighter zucchini side dish
Zucchini is a great choice for quick, crowd-pleasing sides. Instead of deep frying, these chips are coated with a breadcrumb-Parmesan mixture and baked until golden and crisp. The result is an irresistible crunchy exterior with tender zucchini inside—delicious straight from the oven and much lighter than frying.
How to make zucchini chips
These zucchini chips are straightforward to make and require only a few steps.
Breading: Combine dry breadcrumbs, grated Parmesan, garlic powder, seasoned salt (or regular salt), and freshly ground black pepper in a shallow bowl. Pour milk into a separate shallow bowl. Dip each zucchini slice into the milk, then press into the breadcrumb mixture to coat both sides evenly.
Bake: Arrange the coated zucchini rounds on a wire rack placed over a baking sheet, or directly on a baking sheet lined with parchment and lightly sprayed with cooking spray. Bake in a preheated 425°F oven for about 30 minutes, or until the coating is golden brown and crisp. Serve immediately for the best texture.
Air fryer option: If you prefer to air fry, this method works well too. Preheat the air fryer to 390°F, arrange zucchini in a single layer, and cook 5–7 minutes until crispy. Air frying produces a similar crispness with minimal oil.
Tips for serving and storing
These chips are crispiest when served hot from the oven, so plan to bake them just before serving for parties or family meals. They make a great accompaniment to grilled meats, sandwiches, or as part of an appetizer spread.
Flavor variations:
- Add a pinch of crushed red pepper flakes or cayenne to the breadcrumb mixture for heat.
- Mix in dried herbs like Italian seasoning, oregano, or paprika for a different flavor profile.
- Serve with dips such as ranch-style dressing, marinara sauce, or a garlic-yogurt dip to complement the crisp zucchini.
Storage:
- Fridge: Cool completely, then store in an airtight container in the refrigerator for 3–5 days. Re-crisp in the oven before serving.
- Freezer: Flash-freeze cooled chips on a single layer on a baking sheet for 2–3 hours, then transfer to a freezer-safe container. Freeze up to 3–6 months; reheat from frozen in a preheated oven until heated through and crisp.
Reheating: The best way to reheat leftover zucchini chips is in the oven. Place them on a baking sheet and heat at 375°F for 5–7 minutes, or broil on low for 2–4 minutes while watching closely so they do not burn. This will restore most of the crispness.
More zucchini recipe ideas
- Zucchini tots
- Parmesan-crusted zucchini
- Cheesy zucchini casserole
- Stuffed zucchini boats
- Baked crusted zucchini sticks
- Cheesy zucchini bake
Zucchini Chips Recipe
Ingredients
- 1/4 cup dry breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp seasoned salt (or regular salt)
- 1/4 tsp garlic powder
- 1/8 tsp freshly ground black pepper
- 1/4–1/2 cup milk (fat-free or your choice)
- 2 small zucchini, sliced into 1/4-inch rounds
- Cooking spray
Instructions
- Preheat oven to 425°F. In a medium bowl, whisk together breadcrumbs, Parmesan, garlic powder, seasoned salt, and black pepper. Pour the milk into a separate shallow bowl.
- Dip each zucchini slice into the milk, then press into the breadcrumb mixture to coat both sides. Shake off excess and place the coated rounds on a wire rack set over a baking sheet (or on a parchment-lined baking sheet). Lightly spray with cooking spray.
- Bake for about 30 minutes, or until the coating is golden brown and crisp. Serve immediately for best texture.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Adapted from a classic oven-baked zucchini chips recipe.