Name: Crispy Baked Zucchini Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium zucchini; 1½ tablespoons olive oil; ⅓ cup panko breadcrumbs; 2 tablespoons Parmesan cheese, finely grated (optional); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon paprika (optional); Cooking spray, as needed

Jump to Recipe·Leave a Review

When I want a snack that’s both satisfying and light, these Crispy Baked Zucchini Chips are one of my favorites to whip up. They’re thinly sliced, lightly coated in olive oil and seasoned breadcrumbs, then baked until perfectly crisp and golden. Whether I’m enjoying them as a side dish, an appetizer, or a guilt-free snack, they always hit the spot. Plus, they’re a delicious way to use up summer zucchini.

Why You’ll Love This Recipe

Crispy Without Frying: I get that crunchy texture I love without deep frying—just simple baking.
Light and Flavorful: These chips are seasoned just enough to bring out the zucchini’s natural sweetness.
Healthy Snack Option: I can snack without the guilt—these are baked and made with just a few wholesome ingredients.
Easy to Make: Just slice, coat, bake, and enjoy.
Versatile: They go well on their own or with dipping sauces like ranch, marinara, or garlic aioli.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini – 2 medium
olive oil – 1½ tablespoons
panko breadcrumbs – ⅓ cup
Parmesan cheese – 2 tablespoons, finely grated (optional but recommended)
salt – ½ teaspoon
black pepper – ¼ teaspoon
garlic powder – ½ teaspoon
paprika – ¼ teaspoon (optional, for a smoky touch)
cooking spray – as needed (for the baking sheet)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. I lightly spray it with cooking spray to prevent sticking.
I slice the zucchini into thin, even rounds—about ⅛ inch thick works best for crispiness. A mandoline helps keep the slices uniform.
In a large bowl, I toss the zucchini slices with olive oil until well coated.
In a shallow dish, I mix the panko breadcrumbs, Parmesan cheese (if using), salt, pepper, garlic powder, and paprika.
I press each zucchini slice into the breadcrumb mixture, coating both sides lightly, then lay them in a single layer on the prepared baking sheet.
I bake the chips for 20–25 minutes, flipping halfway through, until they’re golden brown and crisp around the edges. I keep a close eye on them in the last few minutes to avoid burning.
I let them cool slightly before serving—they crisp up even more as they sit.

Servings and timing

Servings: 2–3 (as a snack or side)
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Make them cheesy: I sometimes add extra Parmesan for a bolder flavor.
Spice it up: A pinch of cayenne or red pepper flakes gives the chips a nice kick.
Use Italian seasoning: For an herby twist, I toss in a little Italian seasoning or dried oregano.
Try other coatings: Crushed cornflakes, almond meal, or seasoned flour can work in place of panko.

Storage/Reheating

Best fresh: These chips are best enjoyed right after baking when they’re at their crispiest.
Short-term storage: If I have leftovers, I store them in an uncovered container at room temperature for a few hours—covering them can make them soft.
Reheat: I re-crisp them in a 375°F oven for 5–7 minutes if needed.

FAQs

How do I keep the chips from getting soggy?

I slice the zucchini thin and coat them lightly. Overcrowding the baking sheet can also cause steam buildup, so I space them out well.

Can I use regular breadcrumbs?

Yes, but panko gives a much crunchier texture. If using regular breadcrumbs, I toast them slightly first for better crispness.

Do I need to salt and drain the zucchini first?

I usually don’t, but if the zucchini is especially watery, I’ll sprinkle the slices with salt, let them sit for 10 minutes, then pat them dry before coating.

Can I make these in the air fryer?

Yes! I cook them at 375°F for 8–10 minutes, flipping halfway through. It makes them even crispier.

What dips go well with these chips?

I love serving them with marinara, ranch dressing, or a simple garlic yogurt dip. Even hummus works great as a savory companion.

Conclusion

Crispy Baked Zucchini Chips are one of those snacks that feel like a treat but are actually good for me. They’re easy to make, fun to eat, and endlessly customizable. Whether I’m making them for a party appetizer or a solo snack session, they never last long—and once I try them, I’ll probably start keeping zucchini on hand just for this recipe.