Baked Zucchini Chips

These baked zucchini chips are the best summer snack! Hot from the oven, they're crisp on the outside, juicy in the middle, and full of Parmesan flavor.

Move over, potato chips! If you’re craving a salty, crunchy summer snack, these baked zucchini chips are exactly what you need. The first time I tested this recipe, I stood at the counter, eating chip after chip. After the first one, I wondered, “Are they crispy enough?” I needed to have another. “Are they salty enough?” I had to eat just one more. “Do they need more cheese?” My empty baking sheet had the answer. These little guys were perfect just the way they were.

Since then, I’ve had this recipe on repeat. In the past, I’ve avoided baked zucchini recipes, choosing to grill zucchini or eat it raw instead. For my taste, baked zucchini usually gets too watery and mushy as it cooks. But here, a Parmesan and panko coating solves everything. It stays nice and crisp as the zucchini bakes, so when the chips come out of the oven, they’re crispy on the outside, tender in the middle, and full of rich Parmesan flavor. Whether you serve them as a side dish or afternoon snack, these zucchini chips will disappear in no time.

How to Make Zucchini Chips

Like all the best snacks, these crispy baked zucchini chips are quick and easy to make. I like to think of this recipe in three parts:

1. Basic prep. You’ll start by cutting the zucchini into thin slices and mixing up the crispy topping. I use a blend of panko bread crumbs, almond flour, Parmesan cheese, salt, and pepper to make it rich, nutty, and savory. My vegan Parmesan is delicious here too.
2. Dredging. The fun (and messy) part! Dunk each zucchini slice in an egg wash before tossing it in the panko mixture. When it’s evenly coated on all sides, transfer it to a baking sheet lined with parchment paper. Repeat with the remaining zucchini slices! (P.S. If you’re vegan, a mix of ground flaxseed and nut milk will work in place of the egg!)
3. Baking! Drizzle the zucchini chips with olive oil and pop them in the oven. Bake until they’re golden brown and crisp. At the ten minute mark, flip the chips so that they brown evenly on both sides.

That’s it! The whole process takes under 30 minutes from start to finish.

Baked Zucchini Recipe Tips

• Have a wet hand and a dry hand. If you’ve made my Eggplant Parmesan or Crispy Cauliflower Po’ Boy Sandwich, you know that things can get messy when you’re dredging veggies. I recommend having a wet hand and a dry hand to control the chaos. Use the wet hand to dunk the zucchini slices in the egg wash and transfer them to the panko mixture. Then, use the dry hand to sprinkle them with the crispy coating and place them on the prepared baking sheet. It doesn’t hurt to have kitchen towels or paper towels handy to wipe off your fingers, either.
• Drizzle the zucchini chips with oil before baking. If you want your zucchini chips to be golden brown and crisp (hint: you do), drizzle them lightly with oil before you pop them in the oven. You won’t get the same color and crunch without it!
• Cook them in a single layer with a little space between each one. Don’t crowd the zucchini on the baking sheet! If you do, they’ll steam in the oven, and they won’t get brown and crisp. Depending on the size of your sheet pans, you might need to use more than one to make this recipe. If you do use multiple baking sheets, switch the top and bottom pans halfway through the cooking time.
• Flip the chips halfway. If it’s not clear by now, we want these guys to be as crisp and golden as possible. Pull them out at the ten minute mark and flip each chip to help them brown evenly on both sides.

Baked Zucchini Chips Serving Suggestions

These baked zucchini chips are best right after they come out of the oven. They soften as they cool, so eat them as soon as you can, when they’re still hot, juicy, and crisp. Most often, I enjoy them plain, straight off the baking sheet, but they’re fantastic with dipping sauces too. Try pairing them with romesco sauce, pesto or vegan pesto, tzatziki, cashew cream, or marinara!

Eat this baked zucchini recipe on its own as a snack, or serve it as a side dish with any summer main dish. I love it with my best veggie burger, black bean burger, quinoa burger, or BBQ Jackfruit sandwiches. It would also be a fun starter for these pasta recipes:

• Linguine with Lemon and Tomatoes
• Easy Pesto Pasta
• Spaghetti Aglio e Olio
• Creamy Pasta Pomodoro
• Fettuccine Alfredo
• Best Vegetarian Lasagna
• Easy Baked Ziti

For more pasta recipes, check out this post!

More Favorite Zucchini Recipes

If you love these baked zucchini chips, try cooking zucchini in one of these recipes next:

• Shaved Zucchini Salad
• Zucchini Noodles
• Many-Veggie Vegetable Soup
• Crispy Zucchini Casserole
• Perfect Grilled Zucchini
• Stuffed Zucchini Boats
• Chocolate Zucchini Bread

And if you still want more zucchini recipes, check out this post!

Baked Zucchini Chips

rate this recipe:

5 from 22 votes

Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 30 minutes mins

Serves 4

Pin Recipe Print Recipe

These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions!

Ingredients

• 1 egg*
• ½ cup panko bread crumbs
• ½ cup almond flour
• ¼ cup Parmesan cheese or Vegan Parmesan
• ½ teaspoon sea salt
• Freshly ground black pepper
• 2 medium zucchini, sliced into ¼ inch rounds
• Extra-virgin olive oil, for drizzling

• Romesco, Tzatziki, or Marinara

  , optional for serving

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
• Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
• Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.

Notes

*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.