Thinly sliced zucchini coated in a crispy, savory garlic-Parmesan crust and baked until golden and crunchy. These easy zucchini chips are perfect as a healthy snack, appetizer, or side dish!
Ingredients
For the Zucchini Chips
2 medium zucchini
1/2 cup finely grated Parmesan cheese
1/2 cup panko breadcrumbs
1 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt, or to taste
1 large egg
1 tbsp olive oil
Fresh parsley, for garnish
Optional: pinch of red pepper flakes
Optional Garlic Dip
1/2 cup Greek yogurt
1 small garlic clove, finely minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley
Salt and black pepper, to taste
Instructions
- Prepare the Zucchini
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Wash and dry the zucchini thoroughly. Slice into very thin rounds, approximately 1/8-inch thick.
The thinner and more evenly sliced the zucchini, the crispier the chips will become.
- Remove Excess Moisture
Place the zucchini slices on paper towels and gently pat them dry.
Sprinkle lightly with salt and let them sit for about 10 minutes. Pat them dry again.
This step is important because zucchini contains a lot of water.
- Prepare the Coating
In a shallow bowl, combine:
Parmesan
Panko breadcrumbs
Garlic powder
Italian seasoning
Paprika
Onion powder
Black pepper
Salt
Red pepper flakes, if using
Mix well.
In a second bowl, whisk the egg with 1 tablespoon olive oil.
- Coat the Zucchini
Dip each zucchini slice into the egg mixture, allowing excess to drip off.
Press each slice into the Parmesan-breadcrumb mixture, coating both sides.
Place the coated slices in a single layer on the prepared baking sheet.
Do not overlap the slices.
- Bake
Bake for 15–20 minutes, carefully flipping halfway through.
Continue baking until the chips are golden brown and crisp around the edges.
For extra crispiness, bake for another 2–4 minutes while watching closely so they don’t burn.
- Cool and Serve
Remove from the oven and let the chips cool for 3–5 minutes. They will become slightly crispier as they cool.
Garnish with fresh parsley and serve immediately with garlic yogurt dip.
Air Fryer Method
Preheat the air fryer to 375°F (190°C).
Arrange zucchini chips in a single layer without overcrowding.
Air fry for approximately 8–12 minutes, flipping halfway through, until golden and crispy.
You may need to cook in batches.
Garlic Yogurt Dip
Mix together Greek yogurt, minced garlic, lemon juice, parsley, salt, and pepper.
Refrigerate for 10–15 minutes before serving for a stronger garlic flavor.
Serving Suggestion
Serve these crispy zucchini chips with:
Garlic yogurt dip
Tzatziki
Marinara sauce
Hummus
Ranch dressing
Whipped feta
Lemon wedges
They also make a delicious crunchy side dish alongside grilled chicken, salmon, or Mediterranean bowls.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 4
Difficulty: Easy
Approximate Nutrition
Per serving, without dip:
Calories: ~155
Protein: ~9 g
Carbohydrates: ~14 g
Fiber: ~2 g
Net Carbs: ~12 g
Fat: ~8 g
Saturated Fat: ~3 g
Cholesterol: ~55 mg
Sodium: ~390 mg
Nutrition is an estimate and will vary depending on the size of the zucchini, Parmesan, breadcrumbs, and amount of oil used.
Nut & Allergen Information
Nuts: The basic recipe contains no tree nuts or peanuts.
Contains dairy: Parmesan cheese.
Contains egg: Egg is used for the coating.
Contains gluten: Regular panko breadcrumbs contain wheat.
Gluten-free option: Use certified gluten-free panko.
Dairy-free option: Use a dairy-free Parmesan-style alternative.
Egg-free option: Use a thin coating of unsweetened plant-based milk or an appropriate egg substitute.
Important: If serving someone with a severe allergy, check all packaged ingredients for cross-contact warnings.
Tips for Extra-Crispy Zucchini Chips
Slice zucchini very thinly and evenly.
Remove as much moisture as possible before coating.
Don’t overcrowd the baking sheet.
Use panko breadcrumbs for a lighter, crunchier coating.
Place the chips in a single layer.
Flip halfway through baking for even browning.
Let them cool for a few minutes before serving.
Storage
Zucchini chips are best eaten fresh because zucchini naturally contains a lot of moisture.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat in an air fryer at 375°F (190°C) for 3–5 minutes to bring back some crispiness.
Avoid microwaving if you want them to remain crunchy.
Q&A
Q: Why aren’t my zucchini chips crispy?
Zucchini contains a lot of water. Pat the slices very dry, slice them thinly, avoid overcrowding, and bake until the moisture has evaporated.
Q: Can I make these without breadcrumbs?
Yes. Replace the breadcrumbs with additional finely grated Parmesan, crushed pork rinds, or a suitable gluten-free crunchy coating.
Q: Can I use almond flour?
Yes. Almond flour can replace the breadcrumbs, although the texture will be slightly different and more tender rather than panko-crispy.
Q: Can I make these in an air fryer?
Yes. Air frying works especially well. Cook at 375°F (190°C) for about 8–12 minutes, flipping halfway through.
Q: Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash can be prepared using the same method.
Q: Do I need to peel the zucchini?
No. Keep the skin on for extra color, nutrients, and structure.
Q: Can I prepare them ahead of time?
You can slice and dry the zucchini ahead of time, but for the crispiest result, coat and bake them just before serving.
Q: Can I make them gluten-free?
Yes. Use certified gluten-free panko breadcrumbs.
Q: Are zucchini chips keto-friendly?
The standard version contains breadcrumbs, so it isn’t strictly keto. For a lower-carb version, replace the breadcrumbs with crushed pork rinds, Parmesan, or a low-carb coating.
Q: Can I make them dairy-free?
Yes. Replace Parmesan with a dairy-free Parmesan-style alternative or another suitable savory coating.
Q: What is the best dipping sauce?
Garlic Greek yogurt, tzatziki, hummus, or marinara all pair beautifully with these crispy zucchini chips.
Q: Can I freeze zucchini chips?
Freezing is not recommended because the high water content of zucchini can make the chips soft after thawing.
Q: How do I keep them crispy?
Serve them immediately after baking. If reheating, use an air fryer or oven rather than a microwave.
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