Go Back
Discover the deliciousness of Crispy Parmesan Zucchini Chips, a healthy and flavorful snack that’s perfect for any occasion. This recipe transforms zucchini, a versatile summer vegetable, into a crunchy, cheesy treat that satisfies even the pickiest eaters. Whether you’re looking for a quick snack for movie night, a nutritious appetizer for your next gathering, or a fun way to get your family to eat their veggies, these zucchini chips are sure to impress. With a simple combination of ingredients and straightforward instructions, you’ll create a guilt-free indulgence that can be enjoyed on its own or paired with a variety of dips.

Crispy Parmesan Zucchini Chips

Indulge in a healthier snack with Crispy Parmesan Zucchini Chips, a delicious and easy recipe that transforms zucchini into crunchy treats loved by all. Packed with flavor and crispy texture, these chips are perfect for movie nights, gatherings, or just satisfying your cravings. With simple ingredients and prep steps, you can enjoy a nutritious alternative to traditional chips. Dip them in marinara or ranch for an added twist and savor every guilt-free bite!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis

1 cup grated Parmesan cheese

1 cup panko breadcrumbs (for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 tablespoon olive oil

Cooking spray (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking, or lightly grease it with cooking spray to prepare for the zucchini chips.

    Prepare the Zucchini: Thoroughly wash and dry the zucchinis. Slice them into thin rounds, about 1/4 inch thick. For an extra crispy texture, sprinkle the slices with salt and place them in a colander. Let them sit for about 20 minutes to draw out excess moisture, then pat them dry with paper towels to remove any remaining moisture.

      Set Up the Breading Station:

        - In a medium bowl, whisk together the eggs and olive oil until fully combined and slightly frothy.

          - In a separate large bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix well until all ingredients are evenly distributed.

            Coat the Zucchini Chips: Take each zucchini slice and first dip it into the egg mixture, allowing any excess to drip off. Next, coat the slice in the Parmesan breadcrumb mixture, gently pressing down to ensure the coating adheres well.

              Arrange on Baking Sheet: Lay the coated zucchini chips in a single layer on the prepared baking sheet, ensuring they do not overlap to allow for even crisping during baking.

                Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chips are golden brown and crispy. To ensure even cooking, flip the chips halfway through the baking time.

                  Cool and Serve: Once the zucchini chips are crispy and perfectly golden, remove the baking sheet from the oven. Allow the chips to cool for a few minutes before serving. Enjoy them on their own or pair them with a side of marinara sauce or ranch dressing for dipping!

                    Prep Time: 15 min | Total Time: 40 min | Servings: 4 (as a snack or appetizer)