These light, crunchy Zucchini Chips are coated in panko breadcrumbs and Parmesan, then oven-baked until crisp. They make a fresh starter for summer meals or a tasty vegetable side for burgers and salads.
Why You’ll Love This Zucchini Chips Recipe
Never greasy and always flavorful, these oven-baked zucchini chips are crisp and light. They’re an easy way to use summer squash and work equally well as an appetizer, a snack, or a vegetable side. Highlights:
- Light and crisp. These baked chips capture the satisfying crunch of fried zucchini without the oil or lingering kitchen odor.
- Customizable. Season them to your taste — add dried herbs, a pinch of spice for heat, or swap in gluten-free breadcrumbs for dietary needs.
- Versatile snack. Serve them at a barbecue, offer them with dips, or pair them with sandwiches and salads for a veggie-forward alternative to fries.
What You’ll Need
A few simple ingredients are all you need to make these memorable zucchini chips. Check the recipe card below for exact amounts.
- Zucchini: Medium or large, sliced into rounds.
- Salt and pepper: Fine sea salt and freshly ground black pepper work best.
- Olive oil: Extra virgin olive oil for brushing the slices.
- Panko breadcrumbs: These give a lighter, crunchier coating; regular breadcrumbs can be used in a pinch.
- Parmesan cheese: Grated or shredded Parmesan adds savory depth.
- Garlic powder: For extra flavor; onion powder is a fine substitute.
- Fresh herbs: For garnish.
- Greek yogurt or sour cream: Optional for dipping.
How To Make Zucchini Chips in Oven
Below is an overview of the method; full, step-by-step instructions are in the recipe card further down.
- Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice: Wash zucchini and cut into uniform rounds.
- Salt and drain: Place slices in a colander, sprinkle with salt, and let them release excess moisture.
- Pat dry: Remove excess liquid and blot the slices with a towel so they crisp in the oven.
- Oil and arrange: Place zucchini in a single layer, brush lightly with olive oil.
- Make the topping: Combine panko, grated Parmesan, garlic powder, and black pepper.
- Top: Evenly sprinkle the breadcrumb mixture over each slice.
- Bake: Bake 15–20 minutes until golden and crisp.
- Serve: Transfer to a platter, garnish with fresh herbs, and serve immediately with yogurt or your preferred dip.
Tips for Success
Evenly sliced rounds and good moisture removal are the keys to uniform, crispy chips. Additional tips:
- Slice evenly: Use a sharp knife or mandoline so all slices cook at the same rate.
- Air fryer option: Preheat to 370°F and arrange in a single layer; cook about 10–12 minutes until crisp.
- Seasoned crumbs: Use seasoned panko or add spices like cayenne, paprika, or dried herbs to the breadcrumb mix.
- Fresh herbs: Finish with basil, oregano, parsley, or mint for a bright finish.
Serving Suggestions
Enjoy zucchini chips as a snack with hummus or yogurt dip, or serve them alongside a salad or sandwich. They pair well with flatbreads, hearty salads, or burgers as a lighter alternative to fries.
Proper Storage
These chips are best served fresh and hot. If you have leftovers, cool them completely, store in an airtight container in the refrigerator for up to 3 days, and re-crisp in a 375°F oven or a 350°F air fryer until warm and crunchy.
More Easy Zucchini Recipes
- Zucchini Fritters
- Zucchini Tomato Gratin
- Air Fryer Zucchini Fries
- Cheesy Zucchini Squash Casserole
Zucchini Chips
Ingredients
- 3 medium zucchini, sliced into 1/8″ rounds
- ½ teaspoon sea salt
- 3 tablespoons olive oil
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Fresh herbs, for garnishing
- Yogurt or sour cream, for dipping
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil.
- Wash the zucchini and slice into uniform 1/8-inch rounds. Place the slices in a colander and sprinkle with sea salt. Let sit 5–10 minutes to draw out moisture.
- Drain the released liquid and pat the slices dry with a kitchen towel.
- Arrange the dried slices in a single layer on the prepared baking sheet and drizzle or brush with olive oil.
- In a small bowl, combine panko, grated Parmesan, garlic powder, and ground black pepper.
- Sprinkle the breadcrumb mixture evenly over the zucchini slices so each is well coated.
- Bake for 15–20 minutes, or until slices are golden brown and crispy.
- Remove from the oven, transfer to a platter, garnish with fresh herbs, and serve immediately with your favorite dip.
Nutrition
Nutritional info is an estimate. Values may vary based on ingredients and preparation methods.