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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.
4.63 from 16 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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44 comments on “Baked Garlic Parmesan Zucchini Chips”

  1. Not very flavorful….needs more seasonings..
    Also, expected the coating to stick but it didn’t…had to pile the panko-parmesan mixture on…
    Will tweak the flavors and ingredients to make it more savory..
    Also I will not buy aerosol sprays…so just drizzled small amount of olive oil on top.
    Could have cooked the whole batch about 4 minutes longer to get a crisper chip. next time.!!

    1. Hi, Betsy. Rather than using an aerosol spray,, you can purchase a manual oil mister/cooking sprayer. I use a Chefvantage in the kitchen and a Misto outdoors. The Chefvantage has a glass bottle, the Misto is aluminum. Both are available on Amazon.

    2. They have oil sprays now that are not aerosol. Just oil with a nozzle.

      I air fried mine. I think I will turn the temp down and cook them longer next time. This time they didnt crisp up quite enough before browning. I should have dejucifyed them before hand also I think.

  2. I’m in Germany and I made this recipe and I enjoyed it very much. We don’t have cooking spray, so to compensate ,I took one slice of zucchini and dipped it in olive oil and coated the tops of the already breaded zucchinis.
    It worked well. I also used parchment paper instead of aluminum foil. I also have a convection oven so it baked faster. I set the temperature at 220°C or 230°C without a convection oven. I baked them for about 12 minutes and turned the pan in the opposite direction, Everyone liked them. It was also very easy to do.

    1. It was not as crunchy or flavorful as I had hoped. Thinking I might go with a fried version since the baked one was disappointing.

  3. I make these often…great snack for a diabetic! I use small zucchinis and slice them on the thinner side. I pour 2 egg whites into a quart baggie and throw in a bunch of zucchini slices. In a wide bowl I season the panko and Parmesan cheese with garlic and onion powders, along with ground red chili for some kick. I do have to pile the mixture on each slice, as not enough sticks to it for my liking. It is tedious but worth it.

  4. Just had these for dinner…delish! Crispiness is achieved by placing the coated slices directly on the baking sheet – a sheet that has been sprayed. I served with homemade ranch dressing. YUM-O! Thank you for sharing.

    1. Hope I don’t sound too stupid but I count my daily intake of carbs and on the nutritional facts it just states per serving. How much is “a serving” per these nutritional facts listed. Thanks in advance

  5. The video is misleading, they are cut very thick, and it shows just dipping the slices in the bread crumbs. They don’t stick that way. Also it took an hour to get close to crisp, but still soggy. Waste of time.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I’m sorry you didn’t enjoy the zucchini chips! I don’t think the video is misleading at all … in my blog post, I do talk about cutting them thick when I serve them as a side dish, and how I cut them thin when serving them as an appetizer. The thinner you cut these, the crispier they will be.

      1. Love this recipe. However they were not crisp. I will try dipping in egg whites and baking at 475 degrees. Very good flavor. I could have eaten the whole pan.

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