Throw those potato chips out the window! These Oven-Baked Zucchini Chips with Parmesan totally satisfy that crispy, salty craving and in a healthy way. Easy to make, with low carb and keto options, these make a great side with sandwiches, burgers, and BBQ.
Is zucchini overrunning your kitchen this season? Whether or not you have it in abundance in your garden or are buying it on sale at your local grocers, zucchini recipes are always popular and delicious, not to mention healthy.
There are myriad ways to prepare it too. As an appetizer like these Zucchini Boats, as a low-carb meal like Zoodles Carbona, or as a side like my quick and easy Air Fryer Zucchini Fries. Now I can add these Baked Zucchini Chips to the mix. Perfect for either an appetizer with a marinara dip or a lunch or dinner side to sandwiches or burgers!
Table of contents
This recipe is so easy to make with just a few simple ingredients. Then bake and chow down. You can even save them on your counter for a few days and they keep their crisp fairly well.
Ingredients
- Zucchini: lends its antioxidants and fiber to the mix making it a healthier treat
- Panko and Parmesan: help give the zucchini an extra crispy outside
- Spices: salt, pepper, cajun seasoning and garlic give the fries an extra kick. Feel free to leave out the cajun seasoning if you don't want the extra heat
- Oil: helps the coating to stick to the zucchini and aids in crisping it up
Variations
Gluten-free - use gluten-free panko in place of regular panko
Keto - Sub ground chicharrones instead of the panko breadcrumbs
Low Carb - omit the panko breadcrumbs and just use Parmesan cheese
Cheeses - Replace parmesan cheese with any hard cheese such as cheddar or gruyere
Spices - try subbing fresh basil, dill, or smoked paprika for cajun seasoning
How To Make Oven-Baked Zucchini Chips
- Gather the simple ingredients - 2 medium zucchini, grated parmesan cheese, panko breadcrumbs, either plain, Italian herb or parmesan-flavored, olive oil and seasonings.
- Use a mandolin to slice the zucchini thinly. It is the only way to get the chips thin enough to crisp up like potato chips.
- Place the zucchini slices in a bag and toss with the olive oil. Remember, a little oil goes a long way.
- Place panko, parmesan and seasonings in a mdeium bowl.
- Mix well.
- Cip each zucchini slice in coating, gently patting the mixture onto the slice. It will not be heavily coated.
- Place zucchini slices on a cookie sheet that has been lined with parchment paper. This will prevent them from sticking. After baking, they are easily removed if they have crisped up sufficiently.
- Baked and ready to eat!
Tips for Making the Best Zucchini Chips
- Always use a paper towel to blot the excess water from the zucchini slices.
- Use a mandolin to get the zucchini slices as thin as possible.
- Use the amount of oil specified as too much oil can make the chips soggy.
- Cook it until you see the moisture from the oil and zucchini itself has evaporated. If you find some of the chips crisping up and others aren't done, remove the ones that are crisp and bake the remaining for a few additional minutes.
You'll love the crispy texture and salty flavor of these oven-baked zucchini chips with parmesan almost as much as you'll love how healthy they are. Serve them as is or as an appetizer with marinara or maybe even a tzatziki sauce, like this one from Gimme That Flavor, to dip them in. Enjoy!
More Delicious Side Dishes
Roasted Broccoli with Parmesan is a deliciously easy side. Broccoli florets are tossed with olive oil and garlic then roasted until they become caramelized on the outside and tender on the inside.
Air Fried Zucchini Fritters are loaded with cheese and other veggies and have a crispy crust.
Maple Baked Wrapped Carrots taste like vegetable candy! The maple syrup creates a sweet glaze on top while the bacon crisps them up and delivers on flavor.
Summer Squash and Tomato Galette contains layers of yellow and zucchini squash on a bed of lemon ricotta then topped with caramelized onions and tomatoes. It's all partially wrapped with a pie crust and baked for a simple but elegant side.
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Oven-Baked Zucchini Chips with Parmesan
Ingredients
- 2 medium zucchini or 1 large cut into ⅛″ slices
- 1 ½ Tablespoons olive oil
- ¼ cup plain panko breadcrumbs can use Italian herb or parmesan-flavored panko but cut back on spices by half if you do
- ¼ cup Pecorino-Romano or Parmesan cheese grated
- ⅛ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon Cajun seasoning I use Emeril's - it's fantastic!
- ⅛ teaspoon Black pepper
Instructions
- Preheat oven to 425 degrees. Prepare several large cookie sheets by lining with parchment paper.
- Wash and dry zucchini then cut into thin ⅛″ slices. Using a mandolin produces the best results.
- Blot with paper towel to make sure they are as dry as possible.
- In a gallon ziplock bag or medium bowl, toss zucchini with olive oil.
- In a separate bowl, mix panko, cheese, and seasonings together.
- Take each slice of zucchini and dip into the panko mixture, patting crumbs into each slice, then lay in a single layer on prepared cookie sheet.
- Bake for 14-20 minutes until golden brown and crisp. Watch carefully after the 14 minute mark so they don't burn.
- If some chips are not crisp yet, take the ones off that are then put the remaining chips back into the oven for an additional minute or two. They will also crisp up a little more as they cool.
- They are best served hot! That said, they do keep on the counter for several days and are delicious eaten at room temperature too.
Notes
- Always use a paper towel to blot the excess water from the zucchini slices.
- Use a mandolin to get the zucchini slices as thin as possible.
- Use the amount of oil specified as too much oil can make the chips soggy.
- Cook it until you see the moisture from the oil and zucchini itself has evaporated. If you find some of the chips crisping up and others aren't done, remove the ones that are crisp and bake the remaining for a few additional minutes.
Nutrition
This post has been updated with new photos, easier step-by-step directions, and more information. It was first published on February 5, 2014.
