I have discovered a delightful twist on a familiar favorite. I transformed thin zucchini rounds into baked zucchini slices bursting with a satisfying crunch and subtle flavors. The blend of Parmesan, panko, and spices creates a snack that surprises with every bite. I truly look forward to you experiencing this unique treat.

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I recently discovered the most interesting way to enjoy zucchini and I gotta share it with you. Ever tried making crispy baked zucchini chips?

It’s a fun twist on your usual snack—almost like crunched veggie slices that remind you of a movie night treat. I start with two medium zucchinis sliced super thin, then I dip them in a beaten egg before coating them with a mix of panko breadcrumbs and grated Parmesan cheese.

I add a pinch of garlic powder, a dash of onion powder, salt, and black pepper, plus a drizzle of olive oil to bring it all together. I was intrigued by how these simple ingredients transform the zucchini into a solid crunchy delight that’s far from your standard side dish.

If you’ve been searching for a snack that’s both healthy and satisfyingly crispy, these baked chips might just be your next favorite treat. Give it a go and let me know what you think!

Why I Like this Recipe

I really love that these zucchini chips turn out super crispy every time. There’s nothing better than biting into a chip that’s got that perfect crunch and a hint of cheesy, garlicky flavor.

I also like that the recipe is super simple to follow. I mean, with just a few ingredients and some easy steps, I can whip up a tasty snack without spending ages in the kitchen.

Another reason this recipe is one of my faves is that it feels healthy without skimping on flavor. I enjoy knowing I’m munching on something that’s not overly heavy but still packed with taste.

And honestly, there’s just something satisfying about the whole process. Even if the slices aren’t perfectly even every time, the end result is totally worth it, and sometimes the little imperfections just make it more fun to cook.

Ingredients

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Zucchini: Nutritious veggie full of fiber and vitamins; it gives a nice crisp, light texture.
Egg: Egg supplies protein and acts as a natural binder, making the chips tasty and crunchy.
Panko breadcrumbs: They add a satisfying crunch while offering simple carbohydrates for energy.
Parmesan cheese: Parmesan gives a savory, salty kick along with calcium and protein benefits.
Olive oil: Olive oil adds richness and healthy fats, helping the coating brown evenly.
Garlic and onion powders: These spices boost flavor without extra fat, giving an extra kick.

Ingredient Quantities

2 mediuim zucchinis, sliced real thin into rounds

1 large egg, beaten

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt (or add more to taste)

1/4 teaspoon ground black pepper

2 teaspoons olive oil

How to Make this

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1. Preheat your oven to 425°F and line a baking tray with parchment paper so your chips dont stick.

2. Slice the zucchinis into really thin rounds; the thinner you slice them, the crispier they will be.

3. In a small bowl, beat your egg until its smooth.

4. In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and ground black pepper.

5. Dip each zucchini slice first into the beaten egg making sure they are fully coated, then press them into the breadcrumb mixture so they get a nice even layer.

6. Place your breadcrumb coated slices onto the lined baking tray in a single layer, making sure they dont overlap to get that perfect crisp.

7. Drizzle the olive oil evenly over the slices for extra crunch and flavor.

8. Bake in the preheated oven for about 20-25 minutes until they turn golden and crispy.

9. Halfway through the baking time, flip the chips over to help them brown evenly on both sides.

10. Remove from the oven once they are nicely crisped; let them cool for a few minutes before enjoying these tasty zucchini chips.

Equipment Needed

1. Oven preheated to 425°F
2. Baking tray with parchment paper
3. Sharp knife for slicing zucchinis into thin rounds
4. One small bowl for beating the egg
5. One medium bowl for mixing the breadcrumbs, Parmesan, garlic powder, onion powder, salt, and black pepper
6. Fork or whisk for beating the egg
7. Measuring cups and spoons to properly measure the panko, Parmesan, and spices
8. Spatula or tongs to flip the zucchini chips halfway through baking

FAQ

Q: How thin should the zucchini slices be?

A: Try to slice them as thin as you can so they get nice and crispy, if they are too thick they wont crisp up properly.

Q: Can I use regular breadcrumbs instead of panko?

A: Yes you can, but panko gives a light crunch. If you use regular breadcrumbs, you might end up with a denser chip.

Q: Do I need to preheat the oven?

A: Absolutely, preheating the oven is key to making sure the chips crisp up evenly and not get soggy.

Q: Is it necessary to use Parmesan cheese?

A: It's not mandatory but it sure adds a ton of flavor to the chips, making them extra tasty.

Q: How can I store leftover chips?

A: Keep them in an airtight container. They might lose a bit of their crunch but reheating in the oven helps bring back the crisp.

Crispy Baked Zucchini Chips Recipe Substitutions and Variations

Egg: If you dont wanna use real egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for 5 minutes
Panko Breadcrumbs: You can use crushed cornflakes or even gluten-free breadcrumbs if you’re looking for a twist
Parmesan Cheese: Asiago or Pecorino Romano are great alternatives if you want to experiment with flavors
Olive Oil: Avocado oil or coconut oil can work well instead if you dont have olive oil on hand
Garlic Powder: Minced fresh garlic works fine too, it just gives you a bit more kick

Pro Tips

1. Try using a mandoline or a really sharp knife so your zucchini slices are super thin which really helps them get crispy quicker.
2. Make sure to spread out the slices on the tray so they arent overlapping too much, that way every chip gets evenly baked and doesnt sog up.
3. If you want extra flavor, mix a pinch of cayenne or your favorite herbs with the breadcrumbs and spices, its a neat way to give the chips a little kick.
4. Keep an eye on the chips while they bake and flip them about halfway through so they brown evenly on both sides, trust me this really improves the crunch factor.

Crispy Baked Zucchini Chips Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

120

kcal

Equipment: 1. Oven preheated to 425°F
2. Baking tray with parchment paper
3. Sharp knife for slicing zucchinis into thin rounds
4. One small bowl for beating the egg
5. One medium bowl for mixing the breadcrumbs, Parmesan, garlic powder, onion powder, salt, and black pepper
6. Fork or whisk for beating the egg
7. Measuring cups and spoons to properly measure the panko, Parmesan, and spices
8. Spatula or tongs to flip the zucchini chips halfway through baking

Ingredients

2 mediuim zucchinis, sliced real thin into rounds
1 large egg, beaten
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt (or add more to taste)
1/4 teaspoon ground black pepper
2 teaspoons olive oil

Directions

Preheat your oven to 425°F and line a baking tray with parchment paper so your chips dont stick.
Slice the zucchinis into really thin rounds; the thinner you slice them, the crispier they will be.
In a small bowl, beat your egg until its smooth.
In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and ground black pepper.
Dip each zucchini slice first into the beaten egg making sure they are fully coated, then press them into the breadcrumb mixture so they get a nice even layer.
Place your breadcrumb coated slices onto the lined baking tray in a single layer, making sure they dont overlap to get that perfect crisp.
Drizzle the olive oil evenly over the slices for extra crunch and flavor.
Bake in the preheated oven for about 20-25 minutes until they turn golden and crispy.
Halfway through the baking time, flip the chips over to help them brown evenly on both sides.
Remove from the oven once they are nicely crisped; let them cool for a few minutes before enjoying these tasty zucchini chips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.