These crispy baked zucchini chips have become my go-to snack when I need something crunchy but don’t want the guilt of regular chips. Trust me, with three zucchini plants taking over my New Orleans backyard, I’ve perfected this recipe through lots of testing! The secret is getting that perfect balance of olive oil and Parmesan that makes them actually crispy instead of soggy.
Table of contents
Crispy Baked Zucchini Chips Recipe
Perfectly crispy baked zucchini chips with Italian breadcrumbs and Parmesan cheese - a healthy snack the whole family loves!
Ingredients
- 3 small zucchini (sliced into 1/4-inch rounds)
- 2 tablespoons olive oil
- 1/2 cup Italian-seasoned breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons fresh oregano
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Toss sliced zucchini with olive oil in a large bowl until evenly coated.
- Add breadcrumbs and toss until all slices are well coated.
- Arrange in single layer on prepared baking sheet without overlapping.
- Sprinkle Parmesan cheese and oregano evenly over chips.
- Bake for 15 minutes until golden and crispy.
Notes
- Pat zucchini dry with paper towels before coating for extra crispiness.
- Don't overcrowd the pan - use two sheets if needed.
- Best served immediately while still warm and crispy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 180mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 4g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to make these crispy chips happen:
- 3 small zucchini (about 6-8 inches long)
- 2 tablespoons olive oil
- 1/2 cup Italian-seasoned breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons fresh oregano (or 1 teaspoon dried)
- Large baking sheet
- Parchment paper
Detailed Cooking Instructions
Time needed: 20 minutes
Simple oven-baked zucchini chips with crispy breadcrumb coating and Parmesan cheese.
- Prep and preheat
Preheat oven to 350°F and line baking sheet with parchment. Slice zucchini into 1/4-inch rounds.
- Coat with oil
Toss zucchini slices with olive oil in large bowl until evenly coated on all sides.
- Add breadcrumbs
Sprinkle breadcrumbs over oiled zucchini and toss again until every slice is well coated.
- Arrange and season
Spread chips in single layer on baking sheet. Top with Parmesan and oregano.
- Bake until crispy
Bake 15 minutes until golden brown and crispy. Serve immediately while warm.
Tips & Tricks
- Pat zucchini slices completely dry with paper towels before coating – this is the secret to crispy chips instead of soggy ones.
- Don’t skip the parchment paper! It prevents sticking and helps them crisp up evenly.
- If your zucchini are large, cut them in half lengthwise first, then slice into half-moons.
- Use two baking sheets if needed – overcrowding makes them steam instead of crisp.
- These are best eaten right away, but leftovers can be re-crisped in a 350°F oven for 3-4 minutes.
- Got bigger zucchini that are too thick for chips? Turn them into my creamy zucchini soup instead – it’s the perfect way to use up those garden giants!
You Might Also Like
If you’re loving these crispy zucchini chips, you’ll definitely want to try my easy zucchini soup recipes – they’re perfect for using up those larger zucchini that are getting too big for chips! My creamy zucchini soup is especially popular with my kids since it doesn’t taste “too vegetable-y” if you know what I mean.
And if you’re looking for more healthy snack ideas that actually work, check out my 4-ingredient natural recipe – it’s been a game-changer for so many readers!
Frequently Asked Questions
Yes, but only if you slice them thin, pat them completely dry, and don’t overcrowd the pan. The key is removing moisture so they can actually crisp instead of steam.
Pat the slices dry with paper towels, use parchment paper, and spread them in a single layer without overlapping. High moisture content is the enemy of crispy zucchini.
Usually it’s because they’re too thick, too wet, or crowded together. Try thinner slices, better drying, and more space between chips for better results.
About 15 minutes at 350°F for thin slices. They’re done when golden brown and crispy – don’t overbake or they’ll get bitter.
Variations & Add-Ins
- Spicy version: Add 1/4 teaspoon cayenne pepper to the breadcrumbs for a kick
- Ranch flavor: Mix 1 tablespoon ranch seasoning packet into the breadcrumbs
- No breadcrumb option: Use almond flour or crushed pork rinds for a low-carb version
- Extra cheesy: Double the Parmesan and add 2 tablespoons of shredded sharp cheddar
- Herb garden mix: Try fresh thyme, basil, or rosemary instead of oregano
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free breadcrumbs or almond flour |
| Dairy-Free | No | Skip Parmesan or use nutritional yeast |
| Vegan | No | Skip Parmesan, use nutritional yeast instead |
| Keto | No | Replace breadcrumbs with almond flour or pork rinds |
| Nut-Free | Yes | No changes needed |
Storage, Freezing & Reheating
- Fridge: Store leftovers up to 2 days in an airtight container, but they’ll lose their crispiness.
- Freezer: Not recommended – thawed zucchini chips become very soggy and lose all texture.
- Thawing: Skip freezing these – they’re best made fresh each time.
- Reheat: Place on baking sheet at 350°F for 3-4 minutes to re-crisp slightly.
- Make-ahead tip: You can slice and dry the zucchini up to 4 hours ahead, then coat and bake when ready.
Save This Recipe for Later
Found your new favorite healthy snack? Save this crispy zucchini chips recipe to your Pinterest board and share it with anyone who needs a guilt-free crunch!
Pin it here