Baked Parmesan Zucchini Chips

from 11 votes

Skip the oil and preheat your oven for a family favorite recipe for Baked Parmesan Zucchini Chips that are easy, cheesy, crispy and healthy!

Baked Parmesan Zucchini Chips in red basket lined with white food paper with ketchup and mayonnaise in the background.

You read that right. These crispy coins of veggie deliciousness steer clear of that boiling vat of oil in favor of a blast of heat from the trusty ol’ oven. And the result is the crunchiest, crispiest zucchini chips to ever cross your lips.

Cutting board with zucchini chips, small white and green bowl with three eggs, and a medium white and green bowl with breadcrumbs.

One of my all-time favorite hometown restaurants, Manhattan of La Jolla, serves up a deep-fried version of this recipe and they are addicting, to say the least!

But with New Year’s resolutions in full swing, and an attempt to not gain 247 pounds during my second pregnancy (Are frozen Snickers on a daily basis part of a regular diet?), I decided a lighter, healthier alternative was in order.

Bag containing flour-coated zucchini, small white and green bowl containing egg mixture and three flour-coated zucchini chips, and one large white and green bowl containing breadcrumbs and three zucchini chips.

Consider this recipe your ultimate veggie chip template. While zucchini chips are an obvious and easy version, the swap-ins are endless. Carrots, sweet potatoes, beets, taro rootโ€”you name the veggies and we can chip-ify them.

Parmesan Zucchini Chips on baking sheet prior to being baked.

Panko breadcrumbs provide the perfect crunch, while a light dusting of grated Parmesan cheese adds a savory bite. And when it comes to dipping, you are the master of your dunking destiny! Go the classic route with a bowl of warm marinara sauce or cool things off with a creamy yogurt sauce (or slightly more indulgent Ranch dressing).

Ready to skip the store-bought snacks and still indulge those snack cravings? Pass on the greasy potato chips and preheat your oven for hot and crispy Baked Parmesan Zucchini Chips!

Baked Parmesan Zucchini Chips in white food paper lined red basket with ketchup and mayonnaise in background.
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Appetizer

Baked Parmesan Zucchini Chips

Skip the oil and preheat your oven for a family favorite recipe for Baked Parmesan Zucchini Chips that are easy, cheesy, crispyย andย healthy!
Author: Kelly Senyei
4.73 from 11 votes
Baked Parmesan Zucchini Chips in red basket lined with white food paper with ketchup and mayonnaise in the background.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients 

  • 2 medium zucchini
  • 1 cup all-purpose flour
  • 1 Tablespoon garlic powder
  • 3 large eggs
  • 1 1/2 cups Panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • Cooking spray (optional)
  • Marinara sauce, for serving

Instructions 

  • Preheat the oven to 450ยฐF. Line two baking sheets with parchment paper.
  • Slice the zucchini into 1/4-inch rounds. 
  • Add the flour and garlic powder to a large sealable plastic bag then add the sliced zucchini, seal the bag and shake it until the zucchini are well-coated with the flour.
  • In a medium shallow dish, whisk together the eggs with a pinch of salt and pepper. 
  • In a separate medium shallow dish, whisk together the breadcrumbs and grated Parmesan cheese. 
  • Shake off any excess flour from the zucchini rounds then dip each into the eggs and then into the breadcrumb mixture, pressing it on all sides of the zucchini. Arrange the zucchini on the prepared baking sheets in a single layer. 
  • Spray the tops of the zucchini rounds with cooking spray (optional). 
  • Bake the zucchini chips for 20 to 30 minutes, turning them over halfway through, until they are golden brown and crispy. 
  • Remove the zucchini chips from the oven and serve them warm with marinara sauce for dipping. 
  • โ˜… Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 380kcal, Carbohydrates: 45g, Protein: 21g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 144mg, Sodium: 603mg, Potassium: 433mg, Fiber: 3g, Sugar: 4g, Vitamin A: 590IU, Vitamin C: 17.6mg, Calcium: 357mg, Iron: 3.8mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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4.73 from 11 votes (1 rating without comment)

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Comments

  1. Tom says:

    Is there a secret to making the Panko stick to the zucchini?

    1. Kelly Senyei says:

      Hi Tom! Make sure you have egg all over the zucchini and then firmly press the Panko into it.

  2. Donna says:

    5 stars
    Very good and sometimes I do bake zucchini sticks/fries. Thank you for sharing!!

    1. Kelly Senyei says:

      You are so welcome, Donna! I’m thrilled you’ve been enjoying the recipe!

  3. Linda says:

    Just looked at your site for the first time. Love the veggie ideas. I looked at your nutritional info, and assume the number of calories is per serving. For the zucchini rounds, this requires dividing them into 4 portions. Certainly doable, but would be easier if you said, per 8 slice, or 6 tot portion. Thank you for your hard work and recipes!

    1. Kelly Senyei says:

      Thanks for your feedback, Linda.

  4. jacinta says:

    why not tell people to use bowls instead of plastic bags to coat zucchini with breadcrumbs? good recipe other than that. thanks.

    1. Kelly Senyei says:

      Hi Jacinta! A plastic bag makes it easier (and faster!) to evenly coat the zucchini, plus clean-up is a breeze. However, you can absolutely use a bowl. :)

  5. Anonymous says:

    5 stars
    These were amazing – i added some za-atar and it was brilliant!

  6. Jay says:

    4 stars
    very nice. looked exactly like the picture and was a nice change for zucchini, not soggy. I will make them again.

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Jay!

  7. Bobbie G Tharrington says:

    Yes, ma’am, it was humid the day I made these. Could that have affected the eggs sticking to the flour. Maybe I could let the eggs get to room temp?

    1. Kelly Senyei says:

      Yes it’s possible!

  8. Bobbie G Tharrington says:

    These taste really great! I had one problem and don’t know what happened. I floured them, shook it off as the recipe said, but the beaten egg fell off (beaded off) and would not adhere to flour. Any advice?

    1. Kelly Senyei says:

      Hi Bobbie! Was it particularly humid where you were preparing them?

  9. Linda Kuznitz says:

    5 stars
    These were so delicious. I will never deep fry them again! I wanted to eat the whole batch. I added a bit more garlic to mine.

    1. Kelly Senyei says:

      Woohoo! I’m so thrilled you enjoyed the recipe!

  10. Virginia says:

    Looks good

    1. Kelly Senyei says:

      Thanks so much, Virginia!

    2. Mary says:

      5 stars
      This is our favorite way to make “fried zucchini”!! We could eat just this for the whole meal!! Thank you for the recipe!!

      1. Kelly Senyei says:

        You are so welcome, Mary! I’m thrilled you’ve been enjoying the recipe!

  11. Jackie says:

    Can you tell me how much sodium in this dish?

    1. Kelly Senyei says:

      Hi Jackie! You can find the estimated nutritional info for one serving by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.

  12. Judy says:

    For future reference, frozen Snickers have milk and peanuts which are vital for a healthy baby. Happy healthy babies make happy mommies and that’s a big win win for everybody!! If you nurse you probably should continue eating them, you’ll need the extra calcium and proteins even more.

    When not pregnant my rule is if you want to eat some high cal items share them, it cuts the calories so you can eat more. OR, eat those decadent yummies on a day ending in “y”, no calories or carbs and you don’t have to share.

    1. Kelly Senyei says:

      LOVE this, Judy! :)

  13. Carol Strickler says:

    5 stars
    YUM

  14. Bobbie Proctor says:

    5 stars
    I sliced lengthwise and these were delicious!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Bobbie!

  15. marc says:

    hi, thanks a lot but got a question, is that zucchini o cucumber?

    1. Kelly Senyei says:

      Zucchini!

  16. Melly says:

    5 stars
    So incredibly tasty!! I doubled the egg and panko mix (not the flour mix) and added two more zucchini. Served with marinara and ranch. It was very hard to share these ;)

    1. Kelly Senyei says:

      Haha! I’m so thrilled you enjoyed the recipe, Melly!

  17. Patty says:

    Should you let the zucchini sit on some paper towels to drain some of the liquid out before starting the recipe? Concerned about them ending up too soggy and not holding their shape

    1. Kelly Senyei says:

      No need to, Patty!

  18. Sandy Valvano says:

    Hi i think there great iam itlian and love zucchini i make it gluten great recipe ty

    1. Kelly Senyei says:

      Thanks so much, Sandy!

  19. Ann Hablous says:

    3 stars
    I don’t think these chips are any healthier . Potatoes have a lot of goodness and you can cook chips in the oven and make them crunchy and tasty with minimal olive oil and flavourings . You have added Parmesan which can be expensive and fatty as well .

    1. Kelly Senyei says:

      Hi Ann – Depends on what you’re comparing them to! They are healthier than the deep-fried version I reference in the post.

    2. Lisa says:

      Potatoes are higher in carbs and potassium. The zucchini is a healthier choice.

  20. Kristi says:

    5 stars
    These look amazing! Do you think this same recipe would work for pickles??

    1. Kelly Senyei says:

      Thanks, Kristi! The same technique might work but my only concern is that pickles have a lot more liquid so it may be slightly harder to get the coating to stick. Definitely wroth a shot!