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. Betsy says:

    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. Lucy Burr says:

      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. Robin says:

      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. Jeff Maltz says:

    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. Lynn says:

      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. Margo says:

    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. Fully Alive says:

    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.

  5. Darlene says:

    Sounds good I’m going to try this evening.

    1. Jan says:

      I’m going to try them in my Air Fryer. Yumo.

    2. Vicki says:

      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

  6. Bobbie says:

    Not to sound like an idiot, but what type of liner are you using on the pan??

    1. Katerina Petrovska says:

      Hi! I use parchment paper. 🙂

    2. Lana says:

      Aluminium foil.

  7. Stephen Kas says:

    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 Petrovska says:

      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. Sharonr9 says:

        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.

      2. Julie says:

        I thought they were perfection!

  8. Carolyn Ingram says:

    I have to try making these! They look amazing!

  9. Lisa Carpenter says:

    Haven’t made it yet! Tomorrow! Sounds and looks fantastic!

  10. Jocelyn (Grandbaby Cakes) says:

    I love that you bake these chips instead of frying! Thanks for sharing!!