Gather Your Ingredients for Zucchini Chip Perfection

Consider this recipe as a fantastic template for all sorts of veggie chips. While zucchini is a classic and readily available option, the possibilities are truly endless. Carrots, sweet potatoes, beets, taro root – if you can slice it, you can chip-ify it! This recipe is very versatile and can be adapted to suit your taste.

• Zucchini: Opt for small to medium-sized zucchini for the best flavor and fewer seeds. Slice the zucchini as uniformly as possible, aiming for about 1/4-inch thickness. This will ensure even baking and maximum crispness. A mandoline slicer works wonders for consistent slices, but a sharp knife will also do the trick.
• All-Purpose Flour: The flour creates a crucial base layer that helps the egg wash and breadcrumbs adhere properly to the zucchini rounds. This is essential for achieving a crispy, well-coated chip.
• Eggs: Lightly beaten eggs act as the “glue” that allows the breadcrumb and Parmesan coating to stick firmly to each zucchini slice. Make sure to whisk the eggs well for even coating.
• Panko Breadcrumbs: Panko breadcrumbs are the key to achieving that light, airy, and shatteringly crisp texture. Their larger, coarser texture creates more air pockets, resulting in a superior crunch. If you only have regular breadcrumbs on hand, they’ll work in a pinch, but the chips won’t be quite as crunchy.
• Parmesan Cheese: Freshly grated Parmesan cheese adds a savory, salty, and irresistible bite to the zucchini chips. The quality of the Parmesan really shines through, so try to use freshly grated rather than pre-shredded.
• Garlic Powder: Garlic powder adds a savory note to the coating. Feel free to add other spices, such as onion powder or smoked paprika.
• Cooking Spray: A light spritz of cooking spray on top of the chips before baking helps them crisp up beautifully and turn a gorgeous golden-brown color without the need for deep frying. Use any neutral-flavored spray you like, such as classic canola oil, olive oil, or avocado oil. If you prefer a slightly softer texture, you can skip the cooking spray altogether.

How to Make Crispy Oven-Baked Zucchini Chips: Step-by-Step Guide

Follow these simple steps to create perfectly crispy oven-baked zucchini chips every time!

1. Prepare the Zucchini: Start by slicing your zucchini into 1/4-inch-thick rounds. Use a sharp knife or a mandoline for consistent thickness. Thin, even slices are essential for achieving that desirable crispness. If your zucchini seems particularly watery, pat the slices dry with a paper towel before breading to help them crisp up even further.
2. Flour Coating: Add the all-purpose flour and garlic powder to a large zip-top bag. Toss in the sliced zucchini rounds. Seal the bag tightly and shake vigorously until all the slices are evenly coated with the flour mixture. This initial flour coating is crucial for the breadcrumbs to adhere properly.

3. Set Up Your Breading Station: Prepare your breading station by grabbing two shallow bowls. In the first bowl, whisk together the eggs with a pinch of salt and pepper. In the second bowl, combine the panko breadcrumbs and grated Parmesan cheese, mixing well to ensure an even distribution of cheese.
4. Bread the Zucchini: Work with one zucchini slice at a time. Shake off any excess flour from the slice, then dip it into the whisked egg mixture, ensuring it’s fully coated. Next, press the egg-coated slice into the cheesy breadcrumb mixture, coating both sides thoroughly. Gently but firmly press the breadcrumbs onto the zucchini so they really stick. Place the breaded zucchini slices on a baking sheet lined with parchment paper in a single, non-overlapping layer.

5. Bake to Golden Perfection: For extra crispiness and that beautiful golden finish, lightly mist the tops of the breaded zucchini chips with cooking spray. Then, carefully transfer the baking sheets to a preheated 450°F oven and bake for approximately 20 to 30 minutes, flipping the chips halfway through the baking time. Keep a close eye on them – you’re looking for golden-brown tops and delightfully crispy edges. Baking time may vary slightly depending on your oven and the thickness of your zucchini slices.

Serve the baked zucchini chips warm with your favorite dipping sauce. They are delicious with warm homemade marinara sauce, spicy ketchup or classic Ranch dressing. Get creative and experiment with other dips to discover your perfect pairing!

Air Fryer Zucchini Chips: A Quick and Convenient Alternative

Short on time or trying to avoid turning on the oven during the hot summer months? No problem! You can absolutely make these irresistible zucchini chips in your air fryer.

Here’s how to make crispy air fryer zucchini chips:

• Preheat your air fryer to 360°F (180°C). This ensures that the chips cook evenly and crisp up properly.
• Follow the same dredging and breading steps as outlined in the oven-baked version of the recipe (steps 1-4 above).
• Carefully arrange the breaded zucchini chips in a single, non-overlapping layer in the air fryer basket. Depending on the size of your air fryer, you may need to work in batches to avoid overcrowding, which can lead to soggy chips.
• Air fry for approximately 4 minutes, then carefully flip each chip over. Continue air frying for another 2 to 4 minutes, or until the zucchini chips are beautifully golden brown and perfectly crispy. Keep a close eye on them during the last few minutes of cooking, as air fryers can vary in their cooking times.

Essential Tips for Achieving Crispy, Golden Zucchini Chips

Follow these simple tips and tricks to ensure your zucchini chips are consistently crispy, perfectly golden, and never soggy:

• Slice Evenly: Aim for consistent 1/4-inch-thick rounds for the best texture. If the slices are too thick, they won’t crisp up properly; if they are too thin, they may burn easily. A mandoline slicer is your best friend for achieving uniformly sized slices.
• The Wet-Hand/Dry-Hand Method: This simple technique is a game-changer when it comes to breading anything. Designate one hand for dipping the zucchini slices into the wet ingredients (the egg wash) and the other hand for coating them in the dry ingredients (the breadcrumb mixture). This prevents your fingers from becoming encrusted in breading and makes the whole process much cleaner and more efficient.
• Avoid Overcrowding: Overcrowding the baking sheet or air fryer basket traps steam, which will result in soggy, rather than crispy, chips. Use two baking sheets if necessary to ensure that the zucchini slices are spread out in a single, non-overlapping layer.
• Flip Halfway Through: Flipping the zucchini chips halfway through the baking or air frying process ensures that both sides brown evenly and achieve maximum crispness. Use a small spatula or fork to gently flip each chip over.

Serving Suggestions: Dips and Delicious Pairings

These baked zucchini chips are incredibly versatile and can be enjoyed in numerous ways. Serve them as a healthy and satisfying appetizer, a quick and easy snack, or a delicious vegetable-packed side dish alongside your favorite easy main course.

They make a fantastic crunchy accompaniment to cheeseburger sliders, flavorful chicken sandwiches (like a Caesar chicken sandwich!), a mouthwatering pimento cheese BLT, or a vibrant caprese pasta salad. They are also a welcome addition to summer BBQ spreads, offering a lighter and healthier alternative to traditional French fries, while still delivering that satisfying crispy texture and burst of flavor. They’re a great healthier option.

Let’s be honest, I am usually snacking on them straight from the pan, standing over the stove while trying to plate everyone else’s dinner.

Proper Storage for Maximum Crispness and Flavor

Baked zucchini chips are undoubtedly best enjoyed hot and crispy, straight from the oven or air fryer. However, if you happen to have any leftovers (lucky you!), it’s important to store them properly to maintain as much of their crispness as possible.

Allow the zucchini chips to cool completely to room temperature before storing them. This prevents condensation from forming inside the container, which can lead to soggy chips. Line an airtight container with paper towels to absorb any extra moisture. Arrange the cooled zucchini chips in a single layer inside the container, if possible.

Store the airtight container of zucchini chips in the refrigerator for up to 3 days. Keep in mind that the chips will soften slightly as they sit in the fridge, but they will still be delicious. For the crispiest results, reheat them in the oven or air fryer before serving. Microwaving is not recommended, as it will likely make them soggy.

More Delicious Zucchini Recipes You’ll Love

If you’re as much of a zucchini fan as we are, you’ll be thrilled to discover these other equally delicious and easy-to-make zucchini recipes. From savory fritters to decadent baked goods, there’s something for everyone to enjoy:

• Easy Zucchini Fritters
• Zucchini Banana Bread
• Zucchini Bacon Cheddar Scones
• Zucchini Oatmeal Chocolate Chip Cookies
• Chocolate Chip Zucchini Bread
• Healthy Zucchini Bread

Baked Parmesan Zucchini Chips Recipe Card

Appetizer

Baked Parmesan Zucchini Chips

Crispy, cheesy and packed with flavor, these Parmesan Zucchini Chips are oven-baked (or air-fried!) for a lighter twist on fried snacks. A crunchy breadcrumb coating makes them the ultimate way to snack on summer squash—just add your favorite dipping sauce!

Author:
Kelly Senyei

4.77 from 13 votes

Prep Time
25 mins

Cook Time
30 mins

Total Time
55 mins

Servings

4
servings

Ingredients

• 2
  medium zucchini
• 1
  cup
  all-purpose flour
• 1
  Tablespoon
  garlic powder
• 3
  large eggs
• 1 1/2
  cups
  Panko breadcrumbs
• 1
  cup
  grated Parmesan cheese
• Cooking spray (optional)
• Marinara sauce, for serving

Instructions

• Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper.
• Slice the zucchini into 1/4-inch (0.6 cm) rounds.
• Add the flour and garlic powder to a large sealable plastic bag then add the sliced zucchini, seal the bag and shake it until the zucchini are well-coated with the flour.
• In a medium shallow dish, whisk together the eggs with a pinch of salt and pepper.
• In a separate medium shallow dish, whisk together the breadcrumbs and grated Parmesan cheese.
• Shake off any excess flour from the zucchini rounds then dip each into the eggs and then into the breadcrumb mixture, pressing it on all sides of the zucchini. Arrange the zucchini on the prepared baking sheets in a single layer.
• Spray the tops of the zucchini rounds with cooking spray (optional).
• Bake the zucchini chips for 20 to 30 minutes, turning them over halfway through, until they are golden brown and crispy.
• Remove the zucchini chips from the oven and serve them warm with marinara sauce for dipping.

Notes

• Use the wet-hand/dry-hand method. Keep one hand for dipping into the egg and the other for coating in breadcrumbs to avoid turning your fingers into breaded mittens.
• I love to serve these baked zucchini chips with homemade marinara sauce or buttermilk ranch dressing.
• Air Fryer Instructions: Follow the same prep steps, then air fry the zucchini chips in a single layer at 360°F (180°C) for 6 to 8 minutes, flipping halfway through, until golden and crispy. Depending on your air fryer size, you may need to work in batches.
• Storage: Let chips cool completely, then store in an airtight container lined with paper towels. They’ll keep in the fridge for up to 3 days. Keep in mind: They’ll soften slightly as they sit.
• Reheating: For best results, reheat zucchini chips in a 375°F (190°C) oven or air fryer until warmed through and crisped up again. Avoid microwaving—they’ll get soggy.
• ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories:
378
kcal

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