Why You’ll Love These Zucchini Chips
Craving something crispy, cheesy, and snackable—but still want to stick to your clean eating goals? These Baked Parmesan Zucchini Chips with Spicy Marinara Dip are everything a great appetizer should be: simple to make, naturally gluten-free, full of flavor, and totally addictive. Whether you’re hosting game day, prepping a low-carb side dish, or just want a satisfying afternoon bite, this zucchini chip recipe has you covered.
Here’s why these chips will be your new go-to:
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Crispy and cheesy: Grated Parmesan forms a golden crust that crunches like a chip.
Naturally low-carb: A smart alternative to traditional potato chips or fries.
No frying required: These bake to perfection in the oven with just a spritz of oil.
Kid-friendly: A clever way to sneak more vegetables into snack time.
Perfect for dipping: Pair with warm, spicy marinara for a burst of flavor.
Ingredient Spotlight
Baked Parmesan Zucchini
Zucchini
Zucchini is mild, slightly sweet, and incredibly versatile. It holds up well to high oven temperatures, turning tender inside while crisping on the edges. Because it’s 95% water, the trick to perfect zucchini chips is slicing thin and patting dry—this step ensures they crisp up and don’t steam.
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Parmesan Cheese
Grated Parmesan melts into a salty, golden crust that enhances the natural flavor of the zucchini. Choose real Parmesan (Parmigiano-Reggiano if possible) for the best taste and texture.
Garlic Powder & Italian Seasoning
These pantry staples layer in depth and savory aroma. Italian seasoning adds herbal notes (oregano, basil, thyme), while garlic powder boosts umami and richness.
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Red Pepper Marinara
The spicy marinara dip comes together in minutes. Simply heat your favorite marinara with a pinch of crushed red pepper flakes to wake up the flavor. You can even use arrabbiata sauce if you love spice!
Ingredients List
For the zucchini chips:
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2 medium zucchini, sliced into ¼-inch rounds
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper to taste
Cooking spray or olive oil spray
For the dip:
1 cup marinara sauce (store-bought or homemade)
Pinch of red pepper flakes (adjust to taste)
Optional Add-Ins or Swaps:
Swap Parmesan with grated Pecorino Romano for a saltier bite.
Add a touch of paprika or lemon zest to the seasoning mix.
Use yellow squash instead of zucchini for color variety.
For a dairy-free version, sprinkle with nutritional yeast in place of cheese.
Step-by-Step Instructions
Prep the Oven and Baking Sheet
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Slice the Zucchini
Using a sharp knife or mandoline, slice the zucchini into ¼-inch thick rounds. Try to keep them uniform in thickness for even baking.
Remove Moisture
Lay slices on a paper towel-lined plate and press lightly with more paper towels to remove excess moisture. This is key to getting that crispy finish!
Season the Zucchini
In a mixing bowl, toss the zucchini slices with garlic powder, Italian seasoning, salt, and pepper.
Arrange on Baking Sheet
Lay the zucchini slices out in a single layer on the prepared baking sheet. Avoid overlapping.
Add the Cheese and Spray
Lightly spray the zucchini with cooking spray. Sprinkle grated Parmesan evenly over the tops.
Bake the First Side
Bake for 15 minutes in the center of the oven until the bottoms are golden.
Flip and Finish Baking
Carefully flip each chip and return to the oven for 10 more minutes until the second side is crisp and browned.
Make the Marinara Dip
While the chips bake, warm 1 cup of marinara sauce in a small saucepan over low heat. Stir in red pepper flakes to taste. Simmer for 5 minutes.
Serve and Enjoy
Remove zucchini chips from the oven and let cool slightly. Serve hot with a bowl of spicy marinara for dipping.
Pro Tips for the Perfect Zucchini Chips
Baked Parmesan Zucchini
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Use a mandoline for uniform slicing. Uneven slices bake unevenly—some will be overcooked while others stay soft.
Don’t skip patting the zucchini dry. Removing excess moisture before baking helps avoid soggy chips.
Parmesan placement matters. Press a bit of the cheese directly onto each slice so it adheres and melts evenly.
Watch the edges. Oven times can vary—if your slices are very thin or your oven runs hot, check at the 12-minute mark.
Double your batch. These chips disappear fast. If you want leftovers (or you’re serving guests), bake two trays and rotate them halfway through.
Creative Variations
Looking to customize your zucchini chips? Here are 6 flavorful ways to switch it up:
Spicy Jalapeño Parmesan Chips
Add thin-sliced fresh jalapeños to each round before baking for a bold, spicy crunch.
Lemon Herb Zucchini Chips
Mix fresh lemon zest with the Parmesan and seasoning for a zesty twist.
Vegan Zucchini Chips
Use nutritional yeast instead of cheese for a dairy-free version with a cheesy flavor.
Italian-Style Marinara Bake
Instead of chips, layer zucchini slices in a baking dish with marinara and mozzarella for a deconstructed pizza-style bake.
Zucchini Pizza Bites
Top slices with marinara and mini pepperoni before baking—fun for kids or party trays.
Panko Crusted Zucchini Chips
Dip slices in egg, then coat in a mix of panko breadcrumbs and Parmesan for a thicker, crunchier bite.
Serving Suggestions
Baked Parmesan Zucchini
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These baked zucchini chips shine as an appetizer, snack, or healthy party food. Here are a few ways to serve them:
Game day platter: Serve alongside buffalo cauliflower, hummus, and celery sticks.
Snack bowl: Enjoy a handful on their own for a low-carb treat.
Italian starter: Plate with small bowls of marinara and pesto for dipping.
Kids’ lunchbox: Serve cold with ranch dip as a fun veggie addition.
Charcuterie-style board: Pair with olives, mozzarella balls, and cured meats for a Mediterranean spread.
Storage & Reheating
While best served fresh, you can store and reheat leftovers with some success:
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Refrigerate: Store cooled chips in an airtight container lined with a paper towel for up to 2 days.
Reheat in oven or air fryer: Bake at 375°F for 5–7 minutes or air fry for 3–4 minutes to re-crisp.
Avoid microwaving: It softens the chips and removes their crunch.
Tip: If you plan to reheat, underbake them slightly during the first bake to avoid over-drying later.
Health Benefits Breakdown
Zucchini chips aren’t just delicious—they’re a smarter way to snack:
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Low in calories: Zucchini is naturally low-calorie, making it ideal for volume snacking.
High in fiber: Helps support digestion and satiety.
Rich in vitamin C: Supports immune function.
Naturally gluten-free and low-carb: Great for keto or gluten-sensitive diets.
Protein from cheese: Parmesan adds a bit of protein and calcium.
If you’re tracking macros:
Per serving (approx. 1 cup chips + 2 tbsp sauce):
Calories: 90 | Protein: 5g | Fat: 3g | Carbs: 7g | Fiber: 1g
Frequently Asked Questions
Can I make these in the air fryer?
Absolutely! Preheat your air fryer to 400°F, arrange zucchini slices in a single layer, and cook for 8–10 minutes, flipping halfway. They may crisp faster, so keep an eye on them.
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How do I prevent soggy chips?
Moisture is the enemy of crispness. Be sure to:
Pat zucchini slices dry with a towel
Slice evenly
Don’t overcrowd the pan
Bake on parchment or a wire rack
Can I prep these ahead of time?
You can slice and season the zucchini ahead of time and store it in the fridge for up to 24 hours. Bake just before serving for best results.
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What dipping sauces work besides marinara?
Try ranch, tzatziki, garlic aioli, or even spicy hummus. Zucchini is mild and works with lots of flavors!
Can I freeze these?
They don’t freeze well once baked (they become mushy). But you can freeze raw, seasoned slices in a single layer and bake from frozen—just add 5 minutes to the cook time.
Final Thoughts
Baked Parmesan Zucchini Chips are the kind of snack that proves healthy doesn’t have to mean boring. With the savory crunch of cheese, just the right amount of spice, and a warm bowl of marinara for dipping, this recipe checks all the boxes: flavor, simplicity, and feel-good nutrition.
It’s also a great example of how a single vegetable—when paired with bold seasoning and smart technique—can become the centerpiece of your plate. Whether you serve these at your next party or prep a tray for a quiet night in, one thing’s certain: they’ll disappear fast.
Baked Parmesan Zucchini
Baked Parmesan Zucchini Chips with Spicy Marinara Dip
Author: Freya Allen Total Time: 35 minutes Yield: 4 servings 1x Diet: Gluten Free
Print Recipe
Pin Recipe
Crispy, oven-baked zucchini chips topped with golden Parmesan and served with spicy marinara make the ultimate healthy snack or party appetizer. Low-carb, gluten-free, and loaded with flavor!
Ingredients
Scale
1x
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2 medium zucchini, sliced ¼ inch thick
¼ cup grated Parmesan
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper to taste
Cooking spray
1 cup marinara sauce
Pinch of red pepper flakes
Instructions
Preheat oven to 425°F and line a baking sheet with parchment.
Toss zucchini slices with garlic powder, Italian seasoning, salt, and pepper.
Arrange in a single layer, spray lightly with cooking spray, and sprinkle Parmesan on top.
Bake 15 minutes, flip, then bake another 10 minutes until golden and crispy.
Warm marinara with red pepper flakes on the stove.
Serve chips hot with the dipping sauce.
Notes
Use a mandoline for even slices.
Pat zucchini dry to avoid sogginess.
Best served fresh, but can be reheated in the oven.
Try dipping in ranch, garlic aioli, or tzatziki.
Add panko for extra crunch.
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American
Nutrition
Serving Size: 1 cup chips with dipCalories: 90Sugar: 2gSodium: 220mgFat: 3gSaturated Fat: 1gUnsaturated Fat: 2gTrans Fat: 0gCarbohydrates: 7gFiber: 1gProtein: 5gCholesterol: 5mg
