This easy zucchini chips recipe bakes up light and crispy. It makes a delicious appetizer, snack, or side dish that both kids and adults love.
We first fell in love with zucchini chips at one of our favorite restaurants, but they were fried. We wanted something just as tasty, but a bit lighter, so we came up with this baked version.
They’re simple to make, use just a few ingredients, and since they bake in the oven, they feel a little healthier too. Once you try them, it’s hard not to make them again.
Key Ingredients
- Zucchini: Medium, firm zucchini works best here. Yellow summer squash also works if that’s what you have.
- Olive Oil: Instead of dipping the zucchini in egg, we use olive oil to help the breadcrumb and Parmesan coating stick and brown in the oven.
- Breadcrumbs: Homemade breadcrumbs, panko, or plain breadcrumbs all work. Panko gives the lightest, crispiest texture. For a gluten-free version, use crushed gluten-free cereal (like Chex) or skip the breadcrumbs entirely. You’ll lose a bit of crunch, but the chips will still be delicious.
- Parmesan: Parmesan melts and browns as the zucchini bakes, adding flavor and crisp edges. Other cheeses like sharp cheddar or Gruyère also work.
- Spices and Basil: Salt and garlic powder season the zucchini, and when I have it on hand, I love adding some fresh basil, too.
Find the full recipe with measurements below.
How to Make Zucchini Chips
Tip 1: Slice the zucchini. To make chips, slice your zucchini into 1/4-inch thick coins. You can do this by hand or use a mandoline slicer.
Tip 2: Make the breading. We keep this recipe really simple. The breading is a mixture of breadcrumbs, parmesan cheese, and basil. To make sure it tastes amazing, season it with salt, pepper, and garlic powder.
Tip 3: Press the zucchini into the breading. To keep these on the healthier side, we skip the traditional 3-step breading process with flour and eggs and use olive oil.
Toss the zucchini coins in olive oil, then pat them into the breading. Press down on the chips so they pick up a light coating.
Tip 4: Bake until crispy. The trick to these zucchini chips is to bake them in a single layer, leaving a bit of space on either side. Use a high temperature, like 425°F, and bake them until the breading is crisp and beginning to turn golden brown.
Serving Suggestions
These are great served as a snack or appetizer, but they also make an excellent side dish (especially if you have kids). Some of my favorite mains to serve them with are below:
More Easy Zucchini Recipes
- Lemon Herb Zucchini Salad
- Roasted Zucchini
- Easy Sautéed Zucchini
- Best Zucchini Noodles We’ve Made
- Easy Zucchini Bread
- Browse all of our zucchini recipes
Baked Parmesan Zucchini Chips
- PREP
- COOK
- TOTAL
These easy, cheesy baked zucchini chips are perfect for dinner or as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. We use fresh basil below, but other fresh herbs work, too. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well.
Watch Us Make the Recipe
You Will Need
2 medium zucchini, about 1 pound
1 ½ tablespoons olive oil
⅓ cup grated parmesan cheese, 1 ounce (28g)
⅓ cup panko breadcrumbs or homemade breadcrumbs (38g)
¼ cup packed fresh basil leaves, finely chopped (15g)
¼ teaspoon garlic powder
⅛ teaspoon fine sea salt
⅛ teaspoon fresh ground black pepper
Directions
1Prep: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
2Prepare the zucchini: Slice the zucchini into ¼-inch thick rounds. Toss with the olive oil until well coated.
3Make the breading: Stir the parmesan, breadcrumbs, basil, garlic powder, salt, and pepper in a shallow dish.
4Bread them: Place each zucchini round into the Parmesan mixture and press the coating onto both sides. The breading will be light, but turns crispy once baked.
5Bake: Arrange zucchini chips in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.
Adam and Joanne's Tips
- Gluten-free option: If you’re looking for low-carb zucchini chips, leave the breadcrumbs out or for gluten-free breading, use crushed gluten-free cereal.
- The nutrition facts provided below are estimates.
Every time I make this recipe, I promise myself this will be the time I write a review for them. This is one of the few recipes that automatically brings a smile to my face…both to prepare and to share with my husband! They are always on rotation in our home and I love making them. Many thanks for this “little slice of heaven”!!
Delicious zuchinni chips
I agree with you
Wow. It all looks so good??
Best zucchini recipe I’ve ever tried. My husband and I both love it.
How long can you store these? Do they keep well in the fridge in a storage container?
Hi Lisa, These will last for a day or two in the fridge, but keep in mind that as they sit, they will become less crunchy on the outside. The will still taste great, though.
This was delicious. I cook with a lot of fresh produce and am always looking for new ways to fix them. My husband gave it two thumbs up and said “fix it again”!!
These were really great. After the first browning in the oven there were a lot of bread crumbs on the pan so I pushed zucchini into the loose crumbs and flipped them onto a new pan so I could push the remaining crumbs together to reapply them to each zucchini, it worked really well and only took a minute or two. Thanks for the recipe!
Can you use frozen zucchini slices for this recipe
Hi Brenda, The zucchini will still be tasty, but keep in mind that the chips won’t get as crisp in the oven since they were previously frozen.
I’m seeing so many recipes I want to try!!! Very excited about your wonderful website.
So happy you are here!
These are super! I had to line my pan with foil and lightly sprayed with olive oil. Added fresh parsley and flipped them the last 5 mins for extra crisp!. Thank you for this healthy and delicious recipe!?
How many chips are considered as a serving?
Hi Janie, One serving is a quarter batch. I’d assume that would be around 16 chips, although this will change based on how long the zucchini were that you used.
Can these be made ahead? Frozen? Sealed for freshness and eaten as a whenever snack?
Hi Judy, As these sit (even when wrapped) they will become softer. They still will taste great, but I would not expect them to be crisp.
You don’t mention the basil in the instructions. Does it go in the breading mix or sprinkled on top before or after baking?
Hi ☺ paragraph 3 has basil listed, but I still sprinkled a little more atop aftervi baked them. ?mmmmmm
Whoops, sorry about that. We add the basil to the breadcrumb mixture. The recipe has been updated.
It would be really helpful if you would include the nurtritional data for your recipes.
Hi Kelly, Good news! We are just starting to add nutritional data to our recipes. I have updated the recipe for zucchini chips to include nutrition. Thanks!
Have you tried this with eggplant?
Hi Chuck, We have not. That’s a great idea, though!
Great recipe! Made a big batch for a family gathering and everyone raved. Delicious!
ummm, yummy..
I will surely gonna try it.