Enjoy the perfect snack with our Baked Zucchini Chips coated with garlic and Parmesan and baked to a deliciously crunchy perfection!
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.
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.
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.
- 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!
- 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
- Air Fryer Zucchini Crisps
- Skillet Zucchini and Mushrooms
- Air Fryer Zucchini Corn Fritters
- Creamy Parmesan Baked Zucchini
Baked Garlic Parmesan Zucchini Chips
- 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
- 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.
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.