These crispy zucchini chips are a light, crunchy snack that’s easy to make and incredibly satisfying. Thin slices of fresh zucchini are coated with a simple seasoning and baked until golden and crisp, making them a healthier alternative to fried chips.
Perfect as a snack, appetizer, or side dish, this recipe uses basic ingredients and a straightforward method. The result is a flavorful, cheesy crunch that works well for casual snacking, party platters, or even as a topping for soups and salads.
Equipment
- Oven
- Baking tray
- Parchment paper or baking mat
- Sharp knife or mandoline slicer
- Mixing bowl
- Cooling rack (optional)
Ingredients
- Zucchini – 2 medium
- Olive oil – 1 tablespoon
- Breadcrumbs – 60 g
- Grated Parmesan cheese – 40 g
- Garlic powder – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
Instructions
- Preheat the oven to 200°C.
- Line a baking tray with parchment paper or a baking mat.
- Slice the zucchini into very thin, even rounds.
- Place the zucchini slices in a bowl and toss gently with olive oil.
- In a separate bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
- Coat each zucchini slice evenly in the breadcrumb mixture.
- Arrange the slices in a single layer on the prepared baking tray, making sure they do not overlap.
- Bake for 20–25 minutes, flipping halfway through, until the chips are golden and crispy.
- Remove from the oven and let cool slightly before serving to allow them to crisp up fully.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2–3
- Cuisine: International
- Course: Snack / Appetizer
How to Store
- Store leftover zucchini chips in an airtight container at room temperature for up to 1 day.
- Reheat briefly in the oven to restore crispiness.
- Avoid storing in the refrigerator, as moisture will make them soggy.
What Not to Do
- Do not slice the zucchini too thick, or they won’t crisp properly.
- Do not overcrowd the baking tray.
- Do not skip flipping halfway through baking.
- Do not store while still warm, as trapped steam causes sogginess.
Tips & Variations
- Use a mandoline for evenly thin slices.
- Add paprika or Italian seasoning for extra flavor.
- For extra crispiness, bake on a wire rack placed over the tray.
- Serve with a yogurt or marinara dipping sauce.
Approximate Nutrition (Per Serving)
- Calories: ~180 kcal
- Protein: ~8 g
- Carbohydrates: ~14 g
- Fat: ~10 g
- Fiber: ~3 g
- Sodium: ~320 mg
Ingredients
Method
- Preheat the oven to 200°C.
- Line a baking tray with parchment paper or a baking mat.
- Slice the zucchini into very thin, even rounds.
- Place the zucchini slices in a bowl and toss gently with olive oil.
- In a separate bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
- Coat each zucchini slice evenly in the breadcrumb mixture.
- Arrange the slices in a single layer on the prepared baking tray, making sure they do not overlap.
- Bake for 20–25 minutes, flipping halfway through, until the chips are golden and crispy.
- Remove from the oven and let cool slightly before serving to allow them to crisp up fully.
Notes
- Protein: ~8 g
- Carbohydrates: ~14 g
- Fat: ~10 g
- Fiber: ~3 g
- Sodium: ~320 mg
Conclusion
These baked zucchini chips are a smart way to enjoy a crunchy snack without deep frying. They offer fiber, vegetables, and satisfying flavor while keeping ingredients simple and wholesome. It’s an easy recipe that proves healthy snacks don’t have to be boring.
FAQs
Can I make these in an air fryer?
Yes, cook at 180°C for about 10–12 minutes, shaking halfway.
Why are my zucchini chips not crispy?
They may be sliced too thick or placed too close together on the tray.
Can I use another cheese instead of Parmesan?
Parmesan works best for crispiness, but finely grated hard cheeses can also work.
Can I make them ahead of time?
They are best fresh, but can be reheated in the oven to crisp again.
