Crispy Baked Zucchini Chips

Zucchini is one of most versatile vegetables. I enjoy using it in baked goods like my healthy zucchini muffins and chocolate zucchini bread, but I love it even more in savory dishes.

I can’t get enough zucchini boats and zucchini corn fritters this time of year, and I’m currently obsessed with these Baked Zucchini Chips.

These chips are a great side dish or appetizer…if they make it off of the sheet pan. 🙂

Why you’ll love this recipe:

• Oven baked zucchini chips are golden brown and crispy with the savory flavor of parmesan.
• This is a healthier, lower carb snack or side dish.
• They’re very easy to make and are done in about 35 minutes.
• Recipe can easily be made gluten-free by using gluten-free bread crumbs.

Recipe ingredients

There are only 4 simple ingredients in this baked zucchini chips recipe!

Ingredient notes

• Zucchini. You’ll only need 2 medium zucchini for this recipe. If your zucchini are larger, you may need more of the breadcrumb mixture.
• Oil. The zucchini rounds are coated in olive oil, which helps the breadcrumbs and parmesan cheese to adhere to them.
• Breadcrumbs. I used panko breadcrumbs, but you can use your favorite type. Use gluten-free breadcrumbs if you’re gluten intolerant.
• Parmesan cheese. The parmesan adds a ton of flavor, but it can be substituted with additional breadcrumbs to make this recipe dairy-free.

How to make zucchini chips

These baked zucchini chips are very easy to make. If you have kids, dipping the zucchini rounds in the breadcrumbs would be a fun kitchen project for them!

Pro tip: Be sure to slice the zucchini thinly and evenly so that they cook evenly. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer.

See the recipe card below for full instructions.

• In a medium bowl, toss the zucchini rounds with the olive oil.
• Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.
• Dip the zucchini rounds into the breadcrumb mixture until well coated.
• Place the zucchini on a wire rack set over a baking sheet and bake for 20 minutes or until golden brown and crispy.

Serving suggestions

Zucchini chips are so versatile and may be served up a number of ways, if you don’t hover over the sheet pan and eat them straight from the oven.

• Serve them as a snack or appetizer with or without your favorite dipping sauce. They’re wonderful dunked in my Greek yogurt ranch or marinara! They would also work with pesto or tzatziki.
• They make a great side dish for grilled hamburgers or air fryer chicken wings!

Recipe notes

• Pro tip: Be sure to slice the zucchini thinly and evenly so that they cook evenly. They should be about 1/8″ thick, which can be done with a knife or you can use a mandolin slicer if you prefer.
• Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.
• Use gluten free breadcrumbs if gluten intolerant. For keto diets, omit the breadcrumbs and replace with additional parmesan cheese.