Crispy Baked Zucchini Chips (2024)

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by Marcie //October 4, 2021 (updated 3/22/24)

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Healthy snacking doesn’t get better than these Baked Zucchini Chips! They’re addictively golden brown and crispy, very easy to make, and perfect as-is or served with your favorite dip!

Crispy Baked Zucchini Chips (1)

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. 🙂

Table of contents

  • Why you’ll love this recipe:
  • Recipe ingredients
    • Ingredient notes
  • How to make zucchini chips
  • Recipe FAQs
  • Serving suggestions
  • Recipe notes
  • More savory zucchini recipes you’ll love:
Crispy Baked Zucchini Chips (2)

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!

Crispy Baked Zucchini Chips (3)

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.

Crispy Baked Zucchini Chips (4)
  • 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.
Crispy Baked Zucchini Chips (5)

Recipe FAQs

Are baked zucchini chips healthy?

These baked zucchini chips are a healthy alternative to potato chips or fries. They’re golden brown and crispy, and satisfy your snack cravings!

Why are my zucchini chips soggy?

Zucchini is naturally over 90% water, and the water is released as they cook. To prevent soggy zucchini chips, slice the rounds thinly, around 1/8″ thick, with a knife or mandolin.

From there, bake the zucchini chips on a wire rack set over a baking sheet to keep them from sitting in any water that is released during the baking time.

How long do baked zucchini chips last?

For best results, serve this baked zucchini chips recipe immediately as they will lose their crispness and become soggy the longer they sit.

Can I make this recipe gluten-free or keto?

Use gluten-free breadcrumbs to make this recipe gluten-free. Replace the breadcrumbs with additional parmesan cheese to make this recipe keto-friendly.

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.
Crispy Baked Zucchini Chips (6)

More savory zucchini recipes you’ll love:

  • Roasted zucchini and mushrooms
  • Thai peanut zucchini noodles
  • Zucchini lasagna
  • Zucchini soup by Two Peas and Their Pod

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Crispy Baked Zucchini Chips (7)

Crispy Baked Zucchini Chips

Servings: 4 servings

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Additional Time: 0 minutes mins

Total Time: 35 minutes mins

Crispy Baked Zucchini Chips are a healthy snack or side dish that everyone loves! They're crisp, addictive and so easy to make!

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Ingredients

For the zucchini chips:

  • 2 medium zucchini sliced into 1/8" rounds
  • 1.5 tablespoons olive oil
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • Greek yogurt ranch for dipping (optional)

Instructions

Prepare the zucchini chips:

  • Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.

  • In a medium bowl, toss the zucchini rounds with the olive oil. Be sure that the rounds are sliced nice and thin or they will not get crispy.

    2 medium zucchini, 1.5 tablespoons olive oil

  • Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.

    1/3 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1/4 teaspoon salt

  • Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.

  • Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!

    Greek yogurt ranch

Notes

  • Pro tip: Be sure to slice the zucchini thinly or they will not become crispy. 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, sub the breadcrumbs with additional parmesan cheese.

Nutrition

Calories: 163kcal, Carbohydrates: 24g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 460mg, Fiber: 3g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizers

Cuisine: American

Author: Marcie

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

posted in: Appetizers, Fall, Recipes, Snacks, Summer, Vegetarian // 86 comments

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    86 Comments on “Crispy Baked Zucchini Chips”

  1. maryk MulliganLesisko Reply

    Crispy Baked Zucchini Chips (8)
    This recipe is exceptional!! I can’t stop eating them, all without any guilt, lol
    Thank you for sharing, this will be a go to at my house.

    • Marcie Reply

      I’m so glad you like them Mary and thank you for your review! 🙂

  2. Janet Ashall Reply

    Chips were not crispy, and I cooked them for 5 extra minutes. Also, recipe is inconsistent. One part says 35 minutes, and will taste of garlic, but no garlic in recipe. The other part says 20 minutes, and shows something green on top, also not in the recipe. Very disappointed, had to change menu for guests at the last minute.

    • Marcie Reply

      The part that says 35 minutes is including prep time. I’m very sorry that the chips did not get crispy for you, but I have specified throughout the post that the zucchini must be very thin (1/8″ thick) or they will not get crispy. I suspect that they weren’t thin enough.

  3. G. Kourounis Reply

    Will be using this receipe as a sub for potato chips which are doing me no goog at all. I believe these will satisfy my craving for a savory, tasty, crispy snack!

    • Marcie Reply

      I love potato chips so I hear you! haha. I hope these do the trick!

  4. Maureen Reply

    I LOVE. Fries, but trying to find healthier recipes. These zucchini crisps look yummy, but can they be cooked in air fryer? If so, what degree and timing would you suggest?

    • Marcie Reply

      I have been meaning to try them in the air fryer but haven’t gotten around to it yet. I suggest cooking them in a single layer at 400 degrees so that they get nice and crispy. Hope this helps!

  5. liz Reply

    Crispy Baked Zucchini Chips (9)
    They were soft and didn’t crisp even with another 7 mins added, but I liked the idea of these in theory

    • Marcie Reply

      I would think it has to do with oven temperature. I would crank the heat the next time!

  6. Teresa Larason Reply

    Mine looked just like the photo and tasted great. But, they were not crispy. What did I do wrong. I used my airfryer and put them on a baki g rack. Set them at 425* for twenty minutes after preheating. Any suggestions?

    • Marcie Reply

      I’m sorry the air fryer didn’t work for you…I have yet to try it that way. Maybe it should have been in longer or at a higher temperature, or spritz with a bit of oil to promote browning.

  7. Laurie Reply

    Crispy Baked Zucchini Chips (10)
    So good! I cooked mine in my Breville Smart Toaster Oven and Air Fryer on double convection. The slices that were thinner were crispier than the thicker ones but that’s my fault because I’m the one who cut them. I am purchasing a slicer so I can have better even slices. THANK YOU!

    • Marcie Reply

      I’m so glad that worked out for you — I’ve been wanting to try it! Thank you so much for the review Laurie. 🙂

  8. Valerie Reply

    Crispy Baked Zucchini Chips (11)
    Mine didn’t turn out crispy, they were soft. I followed recipe exactly. Is there a secret to getting them crispy?

    • Marcie Reply

      Maybe your oven temperature isn’t hot enough…all ovens do vary. I would suggest increasing the oven temp or putting them under the broiler to get them golden brown and crispy…just keep a close eye on them!

  9. Lorraine Uselton Reply

    I made these chips and they were awful. Mushy nasty . Followed recipe exactly.

    • Marcie Reply

      I’m very surprised because they’ve gotten great reviews. I’m sorry that they didn’t work for you.

  10. Lissi Reply

    Thank you for this recipe I made the zucchini chips. I love them they gave me something to eat while I was watching TV and not eating naughty foods.

    • Marcie Reply

      They are a fun snack aren’t they? I’m glad you love them Lissi!

  11. Jodi Reply

    Could you make these in the air fryer instead of baking them?

    • Marcie Reply

      I have been meaning to try this but just haven’t gotten around to it. I’m sure that it would work — I would guess cooking them at 375 degrees for about 15-20 minutes is a safe bet. Just be sure to keep a close eye on them!

  12. Christa Reply

    Can these be made in air fryer?

    • Marcie Reply

      I think so! I would try them at 400 degrees for about 8-10 minutes flipping halfway through. If they start to darken too soon reduce the temp to 375. Let me know how it goes!

  13. Carol Silva Reply

    Crispy Baked Zucchini Chips (12)
    LOVED THEM, will make more often..

    • Marcie Reply

      I’m so glad you enjoyed them!

  14. Gail Reply

    Crispy Baked Zucchini Chips (13)
    This was such an Eastside dish to make and it was delicious! It’s definitely a keeper!

    • Marcie Reply

      Thanks for your feedback and I’m glad you enjoyed it!

Crispy Baked Zucchini Chips (2024)

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