Garlic Parmesan Baked Zucchini Chips

3.82 from 102 votes
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Enjoy the perfect snack with our Baked Zucchini Chips coated with garlic and Parmesan and baked to a deliciously crunchy perfection!

Garlic Parmesan Baked Zucchini Chips arranged in a bowl lined with paper and a smaller bowl filled with Taratur sauce.


Baked Zucchini Chips

If you like seasoned, cheesy, delicious, baked squash chips, first of all, I now know why we’re best friends! Secondly, welcome to our next obsession: Baked Zucchini Chips with Garlic Parmesan. These bites are a blend of tender zucchini, crispy seasoned panko bread crumbs, garlic, and rich Parmesan, all baked to crunchy perfection.

Imagine sinking your teeth into wonderfully crispy zucchini chips that are not too soft, not too firm, just right. Flavored with an array of delightful ingredients – panko crumbs, cheese, oregano, and garlic – it’s a snack lover’s dream come true!

Usually, baked zucchini tends to get soggy; however, I am happy to report that this problem is resolved with a Parmesan and panko crumbs coating. The coating stays crispy as it bakes, and the zucchini chips stay wonderfully crunchy on the exterior, soft on the interior, and packed with the deep taste of Parmesan and garlic.

Zucchini Chips in a mixing bowl with a wooden spoon stirring through them.

How To Make Zucchini Chips

Whether you want to use up the last of your summer zucchini harvest or simply crave a delightful snack, these zucchini chips will hit the spot. Remember, these are just guidelines. Feel free to experiment and find what works best for you.

  • Start by preheating your oven to 450˚F. Line three baking sheets with foil, lightly spray with cooking spray and set aside. In a large mixing bowl, combine the zucchini slices, olive oil, salt, and pepper.
  • In a separate bowl, mix panko crumbs, Parmesan cheese, oregano, and garlic powder. Dip each zucchini slice in the cheese mixture, coating both sides and pressing the coating to adhere. Arrange the zucchini slices in a single layer on the prepared baking sheets.
  • Give each slice a light spray with cooking spray for extra crunch. Bake for 10 minutes, then rotate the pan and bake for another 8 to 10 minutes or until the zucchini crisps turn golden brown. Remove from the oven and serve.
Pouring olive oil over zucchini slices.

Helpful Tips For Baking Zucchini Chips

  • Slice Uniformly: For even cooking, slice your zucchini into uniformly thick rounds. The thinner the slices, the crispier the chips.
  • Bread Properly: Make sure the zucchini slices are well-coated with the Parmesan-panko mixture. Pressing the coating onto the slices will help it adhere better.
  • Avoid Overcrowding: Don’t overcrowd the baking sheet. The zucchini slices should be in a single layer and not touching each other. This allows for even baking and helps the chips get crispy.
  • Use Cooking Spray: A light spray of cooking oil on the coated zucchini slices before baking will aid in achieving a crunchier texture.
  • Rotate The Pan: Rotating the pan halfway through baking helps to ensure even browning.
  • Watch the Chips: Keep a close eye on the chips, especially towards the end of the baking time to avoid burning them. They can go from perfectly crisp to burnt quickly.
  • Season After Baking: If you want to add more flavors, feel free to sprinkle the chips with a little more seasoning right after they come out of the oven. The heat will help the flavors adhere better.
Baked Garlic Parmesan Zucchini Chips served in a paper-lined bowl.

Serving Suggestions

  • These zucchini chips taste best right out of the oven when they’re still hot and crispy. They’re really good on their own, but they’re also great with dips. Try them with sauces like marinara, basil pesto, parsley pesto, plain yogurt, or Taratur for added flavor!
  • These crispy treats pair well with a range of main dishes, too. Try them with a juicy New York Strip Steak, a hearty rigatoni bolognese, or even a grilled turkey burger. The possibilities are endless!

Storing Leftovers

  • These taste best when served immediately, but if you have some leftovers, put them in an airtight container and keep them refrigerated for 1 to 2 days.

More Zucchini Recipes


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3.82 from 102 votes

Baked Garlic Parmesan Zucchini Chips

Enjoy the perfect snack with our Baked Zucchini Chips. Coated with garlic and Parmesan, they're crispy, flavorful, and simple to make.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 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 black pepper,, to taste
  • 1 cup panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray
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  • Preheat oven to 450˚F.
  • 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 the cheese mixture and coat on both sides, pressing on the coating to stick.
  • Place the zucchini slices in a single layer on the prepared baking sheets.
  • Lightly spray each zucchini slice with cooking spray. This will help with achieving a crunchier texture.
  • Bake for 10 minutes; rotate the pan and continue to bake for 8 to 10 minutes or until the zucchini chips are golden brown.
  • Remove from oven.
  • Transfer the chips to a plate and serve with plain yogurt, taratur, marinara sauce, or pesto.



  • Cut zucchini slices the same size for uniform baking.
  • Coat each slice well for crispiness.
  • Use cooking spray for extra crunch.
  • Don’t overlap chips on the baking tray.
  • Eat right after baking for best taste and texture.
  • Use dips for flavor variety.


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

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.

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Recipe Rating:


  1. Celso says:

    Boa tarde 🇧🇷
    Vou fazer tinha receita mais não igual sua vou fazer e volto para dizer como ficou Katherine minha fica mucha ou queimado. Adoro chip caseiro 😘👍🙏

    1. Katerina says:

      Hi there! I hope the recipe works out for you! 🙂

  2. Yolanda says:

    This was amazing! Thanks for sharing

    1. Katerina says:

      Thank YOU! I am very glad you enjoyed it! 🙂

  3. Simon says:

    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.

    1. Katerina Petrovska says:

      I’m glad you enjoyed it! Thank YOU! 🙂

  4. Ashley says:

    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 🙌

    1. Katerina Petrovska says:

      That’s great to hear! I’m very glad you enjoyed them! Thank YOU! 🙂

  5. Stephanie says:

    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!

    1. Katerina Petrovska says:

      Great tip! 🙂 Thanks so much for sharing! 🙂

  6. Charlene says:

    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. Katerina Petrovska says:

      I am very glad you enjoyed it! Thank YOU! 🙂

      1. MOneal says:

        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

        1. MOneal says:

          Never mind. I found it. Sorry

  7. LIS says:

    I enjoyed these very much. NOT crisp crispy it id open for but delicious anyway.

  8. Deb says:

    Quick, easy and a hit with my family!

  9. Lenore B says:

    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…

  10. Exie says:

    How many amounts of servings does this recipe make?