I’m sharing the simple secret behind my Crispy Zucchini Chips that relies on just a few pantry staples.

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I never thought a pile of Sliced Zucchini would turn into something this addictive, but I couldn’t stop at one. Lightly coated in grated Parmesan cheese, they bake into Oven Baked Zucchini Chips that crackle when you bite and taste way more grown up.

This is one of those Sliced Zucchini Recipes that tricks your brain, crispy and cheesy yet somehow guiltless. I burned the first tray, then found a few quick fixes that actually make Crispy Parmesan Zucchini work every time, even for folks who swear they can t cook.

They disappear fast, trust me.

Why I Like this Recipe

– I love the crunchy texture, it just hits the spot every time, no fake crunch here.
– I like that it feels light so I can snack a lot without feeling gross afterwards.
– I like that its quick to throw together and the mess is minimal, which is a big win.
– I like that it disappears at parties, even picky eaters always grab seconds.

Ingredients

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Low cal, high in fiber and water, gives a crunchy base when thinly sliced.
Salty, umami rich, adds protein and sharp flavor but watch the sodium.
Panko gives light crunch, almond flour gives nutty taste and makes it gluten free.
Binds coatings together, adds protein and a little moisture so crumbs stick.
Adds healthy fats, helps browning and crisping, or use spray for lighter finish.
Bring savory depth and mild heat, no extra carbs and lots of aroma.
Fresh parsley or lemon brighten flavors, add freshness and a citrusy lift.

Ingredient Quantities

2 medium zucchinis about 12 to 16 oz total thinly sliced crosswise roughly 1/8 inch

1 large egg beaten

1/2 cup grated Parmesan cheese packed

1/2 cup panko breadcrumbs or 1/3 cup almond flour for gluten free

2 tablespoons olive oil or use cooking spray for a lighter finish

1 teaspoon garlic powder

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika optional for a little kick

Fresh parsley or lemon wedges for serving optional

How to Make this

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1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper or put a wire rack on the sheet for extra crispness.

2. Trim ends and slice 2 medium zucchinis crosswise about 1/8 inch thick, try to keep them even so they cook the same.

3. Lay slices on paper towels, sprinkle the 1/2 teaspoon salt over them, let sit 8 to 10 minutes to draw out moisture, then blot them dry with more paper towels.

4. Beat 1 large egg in a shallow bowl. In another shallow bowl mix 1/2 cup packed grated Parmesan, 1/2 cup panko breadcrumbs (or 1/3 cup almond flour for gluten free), 1 teaspoon garlic powder, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika if you want a little kick.

5. Dip each zucchini slice into the beaten egg, let excess drip off, then press both sides firmly into the Parmesan mixture so the crumbs stick. Place coated slices in a single layer on the prepared sheet or wire rack, don’t overcrowd or they’ll steam.

6. Drizzle or lightly brush the tops with 2 tablespoons olive oil or spray them with cooking spray for a lighter finish; this helps browning and crisping.

7. Bake about 12 minutes, then carefully flip each slice, brush or spray again if needed, and bake another 8 to 12 minutes until golden and crisp at the edges. Ovens vary so keep an eye near the end so they don’t burn.

8. For best texture let the chips cool briefly on a wire rack for 3 to 5 minutes so they firm up, they crisp more as they cool.

9. Serve warm with chopped fresh parsley or lemon wedges if you like, taste and add more salt or pepper if needed.

Equipment Needed

1. Oven (preheat to 425 F)
2. Baking sheet
3. Parchment paper or a wire cooling rack
4. Sharp knife and cutting board
5. Paper towels or clean kitchen towels (you’ll use them to blot the slices, dont skip)
6. Two shallow bowls (one for beaten egg, one for the Parmesan/panko mix)
7. Measuring cups and measuring spoons
8. Whisk or fork plus tongs or a small spatula for flipping
9. Pastry brush or oil mister / cooking spray

FAQ

Q: Can I make these gluten free?
A: Yes, swap the panko for the 1/3 cup almond flour listed, press the almond flour into the slices like you would panko, and bake the same. Almond flour wont get quite as crunchy as panko but its a great GF option.

Q: How do I keep the chips crispy and not soggy?
A: Slice thin (about 1/8 inch), pat slices dry with paper towels, lightly salt and let sit 5 to 10 minutes then blot off extra moisture, coat well with the egg + Parmesan + panko mix, give them some space on the pan, and bake on a hot oven or on a wire rack so air circulates. A quick spray of oil helps too.

Q: Can I use an air fryer instead of baking?
A: Yep. Arrange in a single layer, spray lightly with oil and air fry in batches at about 375 F for roughly 8 to 12 minutes, shaking or turning once, until golden. Times vary by machine so keep an eye on them.

Q: Whats the best way to prep ahead or reheat?
A: You can slice and coat the zucchini ahead and keep them in the fridge for a few hours, but bake right before serving for best crunch. To reheat, pop them in a 350 F oven for 5 to 8 minutes or air fry a couple minutes to re-crisp.

Q: Any good swaps for Parmesan or panko?
A: Pecorino Romano works like a charm if you want sharper flavor. For a dairy free option use nutritional yeast and a plant egg binder or aquafaba, though texture will change. For crunchier breading try crushed cornflakes or fine crushed crackers if youre not GF.

Q: What should I serve them with?
A: Simple is best: squeeze of lemon, chopped parsley, marinara, ranch, tzatziki or a garlic lemon aioli. They're great as a snack, side or party finger food so dont be shy with dips.

Baked Parmesan Zucchini Chips Recipe Substitutions and Variations

Zucchini: swap with yellow summer squash, almost same water content and texture so slice about 1/8 inch and bake the same time.
Egg: replace with 1 tablespoon flaxseed meal mixed with 3 tablespoons water (let sit 5 minutes), or use 1/4 cup plain yogurt or buttermilk to bind if you dont have eggs.
Parmesan cheese: use Pecorino Romano or Grana Padano for a similar salty, nutty flavor, or 3 tablespoons nutritional yeast for a dairy free option.
Panko breadcrumbs / almond flour: use crushed cornflakes or regular dry breadcrumbs for crunch, or crushed pork rinds for a keto option, or gluten free cereal crumbs if you need GF.

Pro Tips

1. Dry them longer than you think. Pat the slices and let them sit a bit more, even 15 minutes if you can, the drier they are the crispier they get, if you rush this step they’ll end up soggy.

2. Help the coating stick and stay crunchy. Use very finely grated Parmesan and press the crumbs on firmly, add a tablespoon of cornstarch or rice flour to the mix if you want extra crunch, and chilling the coated slices for 10 minutes before baking helps the crust set.

3. Finish with high heat for color not time. Bake with convection if you have it or, at the end, flash under the broiler for 30 to 60 seconds to get golden spots but watch them cause they burn fast.

4. Store and recrisp the right way. Cool completely on a wire rack, keep them in a single layer in a paper towel lined container, and to revive lost crispness heat them at 375 F for 3 to 5 minutes or pop them in an air fryer at 400 F for 6 to 8 minutes flipping once.