Skip the oil and preheat your oven for a family favorite recipe for Baked Parmesan Zucchini Chips that are easy, cheesy, crispy and healthy!
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.
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.
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.
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!
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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 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.
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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.
These were amazing – i added some za-atar and it was brilliant!
very nice. looked exactly like the picture and was a nice change for zucchini, not soggy. I will make them again.
I’m so thrilled you enjoyed the recipe, Jay!
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?
Yes it’s possible!
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?
Hi Bobbie! Was it particularly humid where you were preparing them?
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.
Woohoo! I’m so thrilled you enjoyed the recipe!
Looks good
Thanks so much, Virginia!
Can you tell me how much sodium in this dish?
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.
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.
LOVE this, Judy! :)
YUM
I sliced lengthwise and these were delicious!
I’m so thrilled you enjoyed the recipe, Bobbie!
hi, thanks a lot but got a question, is that zucchini o cucumber?
Zucchini!
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 ;)
Haha! I’m so thrilled you enjoyed the recipe, Melly!
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
No need to, Patty!
Hi i think there great iam itlian and love zucchini i make it gluten great recipe ty
Thanks so much, Sandy!
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 .
Hi Ann – Depends on what you’re comparing them to! They are healthier than the deep-fried version I reference in the post.
Potatoes are higher in carbs and potassium. The zucchini is a healthier choice.
These look amazing! Do you think this same recipe would work for pickles??
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!