Parmesan Zucchini Chips

3.83 from 103 votes

Aug 09, 2015, Updated Jul 25, 2024

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Enjoy the perfect snack with these parmesan zucchini chips coated with garlic, panko, and cheese and baked to a deliciously crunchy perfection!

For a delicious meal, serve these zucchini chips as a side to a seafood boil or alongside creamy mushroom pork chops. They complement the flavors so perfectly!

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

Zucchini Chips Recipe

If you like seasoned, cheesy, delicious, baked squash chips, first of all, I now know why we’re best friends! Second, welcome to our next obsession: zucchini chips with garlic + parmesan cheese! 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 tasty ingredients, it’s a snack lover’s dream come true!

Usually, baked zucchini tends to get soggy which is why I always make my go-to zucchini casserole recipe. However, I am happy to report that this problem is resolved with a cheese and panko 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 slices in a mixing bowl with a wooden spoon stirring through them.

What You’ll Need

You only need a handful of basic pantry ingredients to make these easy zucchini chips. You can find the measurements and directions in the recipe card further down the page.

Zucchini: I use a mandoline slicer to cut the zucchini into about 1/4-inch rounds because thinner slices result in crunchier chips.
Extra Virgin Olive Oil: This is used to coat the zucchini slices and help the coating stick. Regular olive oil, vegetable oil, avocado oil, and even melted butter will also work.
Salt and Black Pepper: Enhances the overall flavor of the zucchini chips.
Panko Bread Crumbs: Adds a crispy texture to the zucchini chips. Regular breadcrumbs or crushed cornflakes also work.
Grated Parmesan Cheese: Provides a savory flavor and helps to create a crispy crust.
Dried Oregano: Italian seasoning, dried basil, or any other favorite dried herbs are okay to use.
Garlic Powder: Infuses the chips with a subtle garlic flavor. For a different flavor, try them with onion powder, chili powder, ground cumin, and cayenne pepper.
Cooking Spray: Used to lightly coat the baking sheets and the zucchini slices, aiding in achieving a crunchy texture.

How To Make Zucchini Chips

Whether you want to use up the last of your summer zucchini harvest or simply crave a nutritious yet delicious snack, this parmesan zucchini chips recipe will hit the spot.

Prep. Start by preheating your oven to 450˚F. Line three baking sheets with foil, lightly spray with cooking spray, and set aside.
Prepare the zucchini. In a large mixing bowl, combine the zucchini slices, olive oil, salt, and pepper.
Make the cheese topping. 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.
Bake. Arrange the zucchini slices in a single layer on the prepared baking sheets. Lightly spray each slice 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.
Serve. Remove from the oven and serve with your favorite dipping sauces like avocado lime Ranch, sour cream, honey mustard, romesco sauce, etc.

Air Fryer Method

Arrange the zucchini slices in a single layer in the air fryer basket. You will need to cook them in batches. Air fry at 375˚F for 10 to 14 minutes or until lightly browned and crisp.

Recipe Tips

Slice uniformly: For even cooking, slice your zucchini into uniformly thick rounds. The thinner the slices, the crispier the chips.
Make them extra crispy: Salting the zucchini slices before baking is an extra step you can take to make them crispier. Let them sit in a colander for about 30 minutes, then pat them dry with paper towels and continue with the recipe.
Bread them 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 before baking will aid in achieving a crunchier texture.
Rotate the baking pan: Rotating the pan halfway through baking helps to ensure even browning.
Watch the chips: To avoid burning the chips, keep a close eye on them, especially towards the end of the baking time. They can quickly go from perfectly crisp to burnt.
Season after baking: If you want to add more flavors, feel free to sprinkle the chips with a little more seasoning, like paprika or salt and pepper, right after they come out of the oven. The heat will help the flavors adhere better.

Zucchini Chips served in a paper-lined bowl.

Serving Suggestions

Parmesan zucchini chips are really good on their own, but they’re also great served as an appetizer 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

Zucchini crisps taste best when served immediately while hot and crispy. If you have leftovers, put them in an airtight container and refrigerate them for 1 to 2 days.

More Zucchini Recipes

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3.83 from 103 votes