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Baked Garlic Parmesan Zucchini Chips

Baked Garlic Parmesan Zucchini Chips – Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.

Baked Garlic Parmesan Zucchini Chips | | Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.

Baked Zucchini Chips

If you like seasoned, cheesy, delicious, baked zucchini chips, first of all, I now know why we’re best friends! Secondly, I heart you!

So HEY, besties! Happy Sunday! Long time no chat. I left my ‘puter in my laptop bag for a total of 5 days. I didn’t touch it, didn’t look at it, didn’t care for it. It was time to chillax in Ohrid, and get my tan ON! Happy to report, I haven’t been this dark since my last sunny vacay, which was 8 years agoooo! Crazy, right? You just don’t realize how much your body needs a sunny vacation until you go on one and don’t want to come back.

But… you know how the song goes… back to life, back to realityback to the here and now, YEAH.

This post is sponsored by STAR FINE FOODS. Thank YOU, friends, for supporting the brands that make Diethood possible!

Zucchini Chips

Okay, Baked Garlic Parmesan Zucchini Chips. Heaven-sent. Not too soft, not too firm, crunchy, seasoned, zucchini chips which I could eat straight from that bowl, all by myself… It’s what my dreams are made of. Besides, STAR’s Extra Virgin Olive Oil with Omega-3 DHA combines the robust flavor of Extra Virgin Olive Oil with heart healthy Omega 3 DHA, which makes these chips even more desirable!

Baked Garlic Parmesan Zucchini Chips with Olive Oil

However, we’re adding all sorts of easy magic to these chips – panko crumbs, parmesan cheese, oregano, garlic! I’m getting lightheaded just typing all of that out.

By the way, and this is totally just a suggestion, buuuuut, the key to making a good crunchy chip out of squash is all in how thin you slice it. The thinner, the crunchier.
If serving as an appetizer, I slice them super thin, however, if serving as a side dish, I go much thicker. So, that’s my FYI.

Baked Garlic Parmesan Zucchini Chips

In all honesty? I’ll use any excuse to make a batch of tender OR crunchy squash chips. These are perfect for that end of summer zucchini stash you’ve got goin’ on. I was feeling indulgent, so we enjoyed these chips slightly warm, with a side of creamy yogurt and good company.


STAR’s Extra Virgin Olive Oil with Omega-3 DHA is available at select Walmart stores and online at STAR Fine Foods.


Baked Garlic Parmesan Zucchini Chips | | Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.

Baked Garlic Parmesan Zucchini Chips

Katerina | Diethood
Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan.
4.65 from 17 votes
Servings : 6
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 3 to 4 zucchini, sliced into 1/4-inch to 1/2-inch rounds (the thinner the chips, the crunchier they will get)
  • 3 tablespoons Extra Virgin Olive Oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray


  • Preheat oven to 450.
  • Line 3 baking sheets with foil; lightly spray with cooking spray and set aside.
  • In a large mixing bowl, combine zucchini slices, olive oil, salt and pepper; mix until well combined.
  • In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  • Dip slices of zucchini in cheese mixture and coat on both sides, pressing on the coating to stick.
  • Place the zucchini slices in a single layer on the previously prepared baking sheets.
  • Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  • Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  • Remove from oven.
  • Serve with Non-Fat Plain Yogurt.



Calories: 155 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 7 mg | Sodium: 208 mg | Potassium: 291 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 270 IU | Vitamin C: 17.6 mg | Calcium: 126 mg | Iron: 1 mg | Net Carbs: 9 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: appetizers, side dish recipes, zucchini chips, zucchini recipes
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46 comments on “Baked Garlic Parmesan Zucchini Chips”

  1. I made these tonight to be a side dish for my air fryer pork chops. They were delicious, but not very crispy. I’m sure it was just my technique of getting them coated well. I do think next time i make these, i will use the air fryer for them, to crisp them up nicely. I’ll have to make them on a night where i am not using the air fryer for the main dish. Thanks so much.

  2. Just made this 10 mins ago, followed the exact instructions (which I rarely do!) I did use gluten free breadcrumbs though. I could of eaten an entire metal bowl full. Next time I’m making two batches. My husband loved them and I was obsessed with them. They were crispy, crunchy and flavourful. Thank you for this bang on recipe 🙌

  3. For those with soggy zuch “chips”… before ANY zuchinirecipes, Islice my zuchs and speinkle them with a LOT of salt. Let them sitfor 10-15 min. It will draw a ton of moisturout & give you crispy chips!

  4. Even though these weren’t as crispy as I would have liked, they were delicious. I did broil them after baking for a couple of minutes which crisped up the breading. I also added some ranch dip mix to the greek yogurt for extra flavor. My husband surprisingly loved them. 😊

      1. I keep track of my carbs per day so can you tell me you consider a serving on this recipe? It sounds wonderful and I’m going to try it.

        Thank you

  5. Tried these tonight… to me they tasted like sawdust…. if sawdust has a flavour… probably won’t be making them again… just not my thing…

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