These baked zucchini chips are a crispy, guilt-free snack that’s as satisfying as it is wholesome. Thinly sliced zucchini transforms into golden, crunchy bites with a tender center, all in just 40 minutes.
The light seasoning of herbs and a hint of Parmesan creates a savory flavor that’s hard to resist. Perfect for dipping or enjoying on their own, they’re a crowd-pleaser for any occasion.
What makes these chips truly special is their irresistible texture—crispy on the outside, yet soft and flavorful inside.
With only 20 minutes of prep and 20 minutes of baking, they’re an easy way to turn fresh zucchini into a snack that’s both healthy and indulgent.
Whether you’re hosting friends or treating yourself, these chips are a delicious way to enjoy the season’s bounty.
What You’ll Need for Baked Zucchini Chips?
- 1 egg (whisked for coating)
- ½ cup panko bread crumbs (or gluten-free bread crumbs for a GF option)
- ½ cup almond flour (or regular flour if preferred)
- ¼ cup Parmesan cheese (or Vegan Parmesan for a dairy-free version)
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 2 medium zucchini (sliced into ¼-inch rounds)
- Extra-virgin olive oil (for drizzling)
- Optional dipping sauces: Romesco, Tzatziki, or Marinara
How to Make Baked Zucchini Chips?
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the coating: In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
- Coat the zucchini: Dip each zucchini slice into the egg, then into the panko mixture, ensuring they’re evenly coated. Place them on the prepared baking sheet.
- Drizzle and bake: Lightly drizzle the zucchini slices with olive oil. Bake for 17 to 20 minutes, flipping halfway through, until they’re golden brown and crispy.
- Serve immediately: Enjoy the zucchini chips while they’re hot and crispy. Pair with your favorite dipping sauce, if desired.
Perfect Pairings: Dipping Sauce Ideas
Elevate your baked zucchini chips with a variety of dipping sauces! Try Romesco for a smoky, nutty flavor, Tzatziki for a cool, creamy contrast, or classic Marinara for a tangy kick. For a spicy twist, mix sriracha with mayo, or whip up a quick garlic aioli with mayo, lemon juice, and minced garlic. The options are endless!
Make It Your Own: Recipe Variations
Switch things up by experimenting with different coatings! Swap panko for crushed cornflakes or crushed nuts like pecans or walnuts. For a cheesy upgrade, add a sprinkle of cheddar or mozzarella to the breadcrumb mix. You can also try seasoning the coating with Italian herbs, paprika, or garlic powder for extra flavor.
Quick Tips for Crispy Success
To ensure your zucchini chips stay crispy, slice them evenly (about ¼ inch thick) and pat them dry with a paper towel before coating. Don’t overcrowd the baking sheet—give each slice space to crisp up. For extra crunch, flip them halfway through baking and drizzle lightly with olive oil. Serve immediately for the best texture!
Storage and Reheating Made Easy
While these chips are best fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes. Avoid microwaving, as it can make them soggy. For longer storage, freeze the unbaked coated slices and bake straight from the freezer, adding a few extra minutes to the cooking time.
Equipment You’ll Need
For this recipe, a sharp knife or mandoline slicer ensures even zucchini slices. A parchment-lined baking sheet prevents sticking and makes cleanup a breeze. Use two shallow bowls for the egg and breadcrumb mixture, and a whisk to combine the coating ingredients evenly. A pastry brush can help evenly distribute the olive oil for perfect crispiness.
Baked Zucchini Chips
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
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.