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 root—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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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, crispy and 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


  • 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


  • Preheat the oven to 450°F. 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. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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  1. 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!

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

    1. 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. :)

  3. 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?

  4. 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?

  5. 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. 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. 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.

  6. 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.

  7. 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 ;)

  8. 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

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

    1. 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!