Crispy Baked Zucchini Chips – Golden, Crunchy, and Totally Addictive
Crispy baked zucchini chips are proof that simple ingredients can turn into something truly crave-worthy. If you’ve ever looked at a pile of fresh zucchini and wondered how to make it exciting, this recipe is the answer. Thinly sliced zucchini, coated in a seasoned breadcrumb and Parmesan mixture, then baked until golden and crisp—these chips deliver crunch, flavor, and satisfaction without deep frying.
This is the kind of recipe that feels just as at home on a cozy movie night as it does on a party snack table. Zucchini chips are light yet flavorful, making them perfect for dipping, snacking, or serving alongside sandwiches and burgers. They’re also a fantastic way to use up extra zucchini during peak season, when gardens and markets seem to overflow with it.
What makes baked zucchini chips especially appealing is their balance. You get that addictive crunch you’d expect from a chip, but with the freshness of a vegetable and the comfort of a cheesy, seasoned coating. Baking them instead of frying keeps things lighter while still delivering that satisfying crisp texture everyone loves.
Ingredients:
- Fresh zucchini
- Eggs
- Olive oil
- Italian-style breadcrumbs
- Grated Parmesan cheese
- Garlic powder
- Paprika
- Salt
- Black pepper
Instructions:
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them.
- Wash and dry the zucchini, then slice into thin rounds about ⅛-inch thick for maximum crispiness.
- In a shallow bowl, beat the eggs with a drizzle of olive oil.
- In another shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Dip each zucchini slice into the egg mixture, letting excess drip off, then coat evenly in the breadcrumb mixture.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheets, making sure they don’t overlap.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and let cool for a few minutes—they’ll crisp up even more as they cool.
- Serve warm with your favorite dipping sauce.
Crispy Baked Zucchini Chips
Ingredients
Equipment
Method
- Preheat oven and prepare baking sheets.
- Dip zucchini slices in egg mixture, then breadcrumb mixture.
- Arrange slices in a single layer on baking sheets.
- Bake, flipping halfway, until golden and crispy.
Notes
Tips & Tricks:
- Slice zucchini evenly to ensure consistent baking.
- Don’t overcrowd the pan—space helps them crisp instead of steam.
- For extra crunch, use panko breadcrumbs instead of regular ones.
Variations:
- Add chili powder or cayenne for a spicy kick.
- Swap Parmesan for pecorino or nutritional yeast for a different flavor.
- Try ranch seasoning or smoked paprika for a flavor twist.
Serving Suggestions:
- Serve with marinara, ranch, or garlic aioli.
- Pair with burgers, wraps, or grilled chicken.
- Enjoy as a healthier alternative to potato chips.
Storage Information:
- Best enjoyed fresh for maximum crispiness.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat in the oven or air fryer to restore crunch.
FAQ:
- Why aren’t my zucchini chips crispy? Slices may be too thick or overcrowded.
- Can I make them ahead of time? They’re best fresh, but can be reheated.
- Can I air fry them? Yes, cook at 400°F (200°C) for 10–12 minutes.
History / Fun Facts:
Zucchini became popular in American kitchens in the mid-20th century, and creative recipes like zucchini chips emerged as home cooks looked for lighter, vegetable-forward snacks with big flavor.
