Parmesan Zucchini Chips

3.83 from 103 votes

Parmesan Zucchini Chips

Treat yourself to the ultimate snack with these baked zucchini chips coated in garlic and Parmesan cheese. They're crispy, packed with flavor, and super easy to make.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: American, Italian, Mediterranean

Keyword: baked zucchini chips, zucchini chips

Servings:

Author: Katerina | Diethood

Ingredients

3 to 4 zucchini sliced into ¼-inch to ½-inch rounds (the thinner the chips, the crunchier they will get)
3 tablespoons extra virgin olive oil
salt and freshly 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

Instructions

Prep. Preheat oven to 450˚F. Line 3 baking sheets with foil; lightly spray them with cooking spray and set aside.
Prep the zucchini. In a large mixing bowl, combine the zucchini slices, olive oil, salt, and pepper; mix until well coated. In a separate bowl, combine the panko crumbs, Parmesan cheese, oregano, and garlic powder.
Coat. 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 with cooking spray. This will help with achieving a crunchier texture.
Bake. Pop the baking sheets in the oven and bake the zucchini chips for 10 minutes; rotate the pan and continue to bake for 8 to 10 minutes or until the chips are golden brown.
Serve. Remove the zucchini from the oven and transfer them to a serving plate. Serve them with sour cream, plain yogurt, ranch dressing, marinara sauce, pesto, etc.

Notes

Cut the zucchini slices the same size for uniform baking.
For flavor and crispiness, coat them well with oil and parmesan mixture.
Spray them with cooking spray for extra crunch.
Don't overlap the zucchini chips on the baking tray.
Serve right after baking for the best taste and texture.

Nutrition