Baked Parmesan Zucchini Chips Recipe

I finally perfected oven baked zucchini chips with a Parmesan twist and a single pantry shortcut that has friends begging for the recipe.

I never expected zucchini could turn into something this addicting. With thin rounds of zucchini and Parmesan cheese they crisp up into little golden chips that vanish faster than I can plate them.

I call them my Oven Baked Zucchini Chips, and one night I swapped my usual snack for these and wow the family asked for more, no joke. They look a bit fancy but theres a pleasing messiness to them that makes grabbing one impossible to resist.

If you like snacks that surprise you in a good way, try these and see what I mean.

Ingredients

• Zucchini: Low calorie, high fiber and water, mild flavor, keeps chips light not greasy.
• Parmesan cheese: Adds savory umami, protein and calcium, salty bite that crisps golden.
• Panko breadcrumbs: Creates extra crunch, lighter than regular crumbs, mostly carbs, watch portions.
• Eggs: Bind coating together, add protein and moisture, helps crumbs stick better.
• Olive oil: Healthy fats, helps browning and crisping, a little goes a long way.
• Garlic powder: Tiny hit of savory garlic, boosts flavor without fresh cloves or prep.
• Smoked paprika: Adds warm smoky hint, small amount packs big flavor.
• Parsley: Fresh parsley adds color, fresh herbal brightness and a tiny vitamin boost.

Ingredient Quantities

• 2 medium zucchini (about 1 lb), thinly sliced into rounds
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or plain breadcrumbs if you dont have panko)
• 3/4 cup finely grated Parmesan cheese, packed
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional but nice)
• 2 tbsp olive oil or cooking spray for coating
• Fresh parsley, chopped for garnish (optional)

How to Make this

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or set a wire rack on a rimmed sheet and lightly grease with cooking spray or a little olive oil, the rack makes them crispier.

2. Slice 2 medium zucchini into thin rounds about 1/8 inch thick, use a mandoline if you have one but be careful. Pat slices dry between paper towels so they dont steam in the oven.

3. Make three stations: bowl of 1/2 cup flour, bowl of 2 beaten eggs, and a bowl with 1 cup panko, 3/4 cup finely grated Parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (optional). Mix the breadcrumb mixture well and save a little extra Parmesan for sprinkling later.

4. Working in batches, dredge each zucchini slice in flour shaking off excess, dip in the beaten eggs, then press firmly into the breadcrumb mixture so the crumbs stick. For extra crunch you can dip once more in egg and crumbs but its optional.

5. Arrange coated slices in a single layer on the prepared sheet or wire rack, do not overcrowd or they’ll steam and go soggy.

6. Lightly spray or brush the tops with olive oil or a bit more cooking spray so they brown nicely.

7. Bake at 425°F for about 18 to 22 minutes, flipping once halfway through, until golden brown and crisp. If using convection or a wire rack check sooner around 12 to 15 minutes so they don’t burn.

8. Let chips cool on the rack for 2 to 3 minutes to firm up, then sprinkle with extra Parmesan and chopped fresh parsley if you like. Serve warm with your favorite dip.

Equipment Needed

1. Rimmed baking sheet (or two if youre making lots)
2. Wire cooling rack to set on the sheet for extra crispiness
3. Parchment paper or cooking spray/olive oil for greasing
4. Mandoline or a sharp chef knife and cutting board for thin slices
5. Paper towels or clean kitchen towels to pat the zucchini dry
6. Three shallow bowls for the flour, beaten eggs and breadcrumb mix
7. Measuring cups and spoons plus a fork or whisk to beat the eggs
8. Tongs or two forks for dredging and flipping the slices
9. Pastry brush or oil spray to lightly coat the tops before baking

FAQ

Baked Parmesan Zucchini Chips Recipe Substitutions and Variations

• All purpose flour: use rice flour (about 1:1) for extra crisp, cornstarch for a very light crunch (best mixed with a little flour), or a gluten free cup for cup flour blend if you need gluten free
• Eggs: aquafaba about 3 tablespoons per egg whisked, or a flax egg 1 tablespoon ground flax plus 2.5 tablespoons water per egg let sit 5 minutes, or plain yogurt or thinned buttermilk to coat
• Panko breadcrumbs: plain breadcrumbs work, crushed cornflakes or crushed pretzels add great crunch, or almond meal for a low carb option (it will brown faster)
• Parmesan cheese: Pecorino Romano for a saltier sharper bite, Asiago or aged Manchego for a different cheese note, or nutritional yeast if you want a vegan cheesy flavor

Pro Tips

1) Keep slices uniform and dry. Aim for about 1/8 inch thick and pat them very dry with paper towels so they dont steam in the oven. If some pieces are thicker, set them aside for a few extra minutes in the oven so everything finishes crisp at the same time.

2) For extra crunch, dust each slice lightly with a mix of flour and a teaspoon of cornstarch before the egg. Press the panko-Parmesan mix firmly onto each slice, and if you want ultra-crispy, do a quick double-dip: egg, crumbs, egg, crumbs. Chill the coated slices on a sheet for 10 minutes before baking so the coating sets.

3) Use a wire rack on the sheet and preheat the sheet or rack in the oven if you can. That way the bottoms start to crisp right away. Don’t overcrowd the pieces or theyll steam and get soggy.

4) Oil and timing matter. Lightly spray or brush the tops with oil so they brown, and check early if using convection. Let them rest 2 to 3 minutes on the rack after baking to firm up. To re-crisp leftovers, pop them back in a hot oven or toaster oven for a few minutes instead of microwaving.