These Baked Parmesan Zucchini Chips are a healthy snack that the whole family will love! With a few simple ingredients, this cheesy and crunchy dish will quickly become a favorite recipe!
Baked Zucchini Chips
When on the hunt for the best zucchini recipes, I always find myself headed back to the basics. These Baked Parmesan Zucchini Chips are one of my favorite ways of using one of my favorite vegetables. Super easy and a much healthier alternative to lots of options.
I have always loved fried zucchini at restaurants, but you shouldn’t have to deep fry your salty snacks for them to taste amazing.
These easy zucchini chips are a healthier version of your typical fried zucchini. They taste just as good, but are less greasy and – in my humble opinion – more delicious.
This recipe is vegetarian and perfect as an appetizer, a side dish, or a snack for game day or family gatherings. It pairs well with almost any main dish and is a great way to use the summer zucchini from your garden or grocery store.
- To make these gluten-free zucchini chips, use traditional potato chips or pork rinds instead of bread crumbs.
- For low carb zucchini chips, use pork rinds in the breadcrumb mixture instead of panko.
- If you want to make a spicy version of this zucchini chips recipe, add some red pepper flakes to the panko mixture.
- Serve these with your favorite dipping sauce (marinara sauce and ranch dressing are great), but my favorite dips for these are Sir Kensington’s Special Sauce or a horseradish sauce for a little kick.
How To Make Baked Zucchini Chips
2 large zucchini
1 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 tablespoon olive oil
Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Spray the parchment paper with a nonstick cooking spray or olive oil spray. Also, take out a cutting board and a sharp knife.
Wash your fresh zucchini and dry them well with a clean dish cloth. Using your cutting board, slice your zucchini rounds into uniform slices. Discard the ends.
Use paper towels to pat the excess moisture from each zucchini slice. This will keep you from having soggy zucchini.
In a small bowl, whisk your eggs well.
In a second small, shallow bowl, mix your panko crumbs, parmesan cheese, Italian seasoning, kosher salt, and black pepper.
Dunk a single slice of zucchini in the egg wash and then directly into the parmesan mixture to coat the whole zucchini chip.
Place each one in a single layer on the prepared baking sheet. Repeat this process with each of the zucchini slices.
Drizzle a little extra oil over each zucchini coin.
Once you have covered all of your zucchini coins and filled your sheet pan, set them in the hot oven for 30 minutes.
Serve immediately for the best results. They will be hot, but delicious!
For any leftovers, allow them to cool to room temperature. Store them in an airtight container or a resealable bag in the refrigerator for up to a week. Line the container with a paper towel to help keep the zucchini rounds crisp.
Can I Add Any Seasonings To This Easy Recipe?
Yes! This specific combination is a fantastic way to season, but there are any number of ways that you can put together spice blends.
Instead of Italian seasoning, you could use a combination of garlic powder and onion powder or grind up some fresh herbs from your garden. Add whatever you choose to the panko coating to make sure it sticks to your zucchini chips.
How Do I Make These Parmesan Zucchini Crisps Extra Crispy?
When you use a knife to cut your veggie chips, you end up with thick rounds of zucchini. Unless you are well trained in knife skills, it’s not easy to cut thin slices consistently. And since you are baking them all together, you want them to be uniform in size.
The easiest way to make crispy chips is by using a mandolin slicer to slice your zucchini. Adjusting your mandolin to the first or second thinnest setting, you’ll get a uniform, thin slice every time you slice.
Once your zucchini is sliced, follow the rest of the recipe just as it is. You will need extra lined baking sheets, but the result will be parmesan zucchini chips baked to crispy perfection.
Can I Turn These Into A Zucchini Fries Recipe?
Yes! You can easily turn this baked parmesan zucchini rounds recipe into a baked parmesan zucchini fries recipe by slicing your zucchini differently.
After washing and drying the zucchini, slice each zucchini in half down the middle and then again lengthwise. Slice four zucchini sticks out of each of the four pieces.
Dip each stick in the shallow dish of egg wash and then the seasoning mixture and place them on the lined cookie sheet. In the end, you’ll have some crispy zucchini fries – a way healthier option than french fries.
Try the zucchini chip recipe the first time and zucchini fries the next time. Or make some in a second batch!
Are You Looking For More Tasty Appetizer Recipes? Here Are Some Of My Favorites:
- Easy Fried Cheese Bites
- Crispy Baked Parmesan Asparagus Fries
- Easy Monte Cristo Sliders
- Baked Za’atar Pita Chips
- Cheesy Buffalo Chicken Dip
- Easy Italian Hoagie Dip
- Loaded Doritos Nachos With Ground Beef
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- 2 large zucchini
- 1 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon olive oil
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Spray the parchment paper with a nonstick cooking spray.
- Take out a cutting board and knife.
- Wash your zucchini and dry them well.
- Using your cutting board, slice your zucchini into coins. Discard the ends.
- In a small, shallow bowl, whisk your eggs well.
- In a second small, shallow bowl, mix together your panko bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Dunk a single piece of zucchini in the eggs and then directly into the breadcrumb mixture to coat the whole zucchini coin. Place on the parchment paper lined baking sheet. Repeat this process with each piece of zucchini.
- Drizzle a little olive oil on each coin.
- Once you have covered all of your zucchini coins and filled your baking sheet, set it in the oven for 30 minutes.
- Serve immediately for the best results. They will be hot, but delicious!
You can serve these with your favorite dipping sauce, but I like Sir Kensington's Special Sauce or a horseradish sauce for a little kick.
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Vegetable Chopper, Onion Chopper, Mandolin Slicer,Pro 10 in 1professional food Choppermultifunctional Vegetable Chopper and Slicer, Dicing Machine, AdjustableVegetable Cutter With Container(grey)
Woeber's Horseradish Sauce (2 - 16 oz)
Seville Classics Easy-to-Clean Bamboo Cutting Board and 7 Color-Coded Flexible Cutting Mats with Food Icons Set
Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 92mgSodium: 714mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 12g