Crispy, cheesy, and oven-baked (or air-fried!), these Parmesan Zucchini Chips are the ultimate healthy snack or side dish. Made with fresh zucchini, panko, and a dusting of Parmesan, they’re golden brown and crunchy on the outside, tender in the middle and perfect for dipping—no deep frying required.
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You read that right. These crispy coins of veggie deliciousness skip the deep fryer in favor of a blast of heat from the trusty ol’ oven. The result? The crunchiest, crispiest zucchini chips to ever cross your lips.
This recipe first landed on the blog back in 2018, when I was pregnant with baby #2 and craving all the salty snacks. Fast forward a few years (and a couple more little snackers!), and these baked Parmesan zucchini chips are still a family favorite.
Inspired by one of my all-time favorite appetizers from Manhattan of La Jolla, this homemade version turns garden-fresh zucchini into a snack the whole crew will fight over. They’re quick to prep, oven-baked (so no grease splatters!), and every bit as crispy and addictive as the fried kind.
And when it comes to dipping? You’re the master of your dunking destiny. Go classic with warm marinara, or keep it cool with creamy yogurt sauce.
Skip the bagged chips and let the oven (or air fryer!) do the work—these crispy zucchini chips are about to become your new favorite way to snack on summer squash.
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.
- Zucchini: Use small to medium zucchini for better flavor and fewer seeds. Slice as uniformly as possible—about 1/4-inch thick—for even baking and max crisp. A mandoline works great here, but a sharp knife will do the job, too.
- All-purpose flour: This creates the perfect base layer so the egg wash and breadcrumbs actually stick to the zucchini rounds.
- Eggs: Lightly beaten eggs act as the glue that helps the breadcrumb-Parmesan coating stick to each zucchini slice.
- Panko breadcrumbs: Key to that light, airy, shatteringly crisp texture. If you only have regular breadcrumbs, they’ll work, but the chips won’t be quite as crunchy.
- Parmesan cheese: Freshly grated Parmesan adds a savory, salty bite.
- Cooking spray: A light spray of oil on the chips before baking helps them crisp and turn golden brown without deep frying. Use any neutral spray you like (classic, olive oil, or avocado oil all work), or skip it if you prefer a slightly softer texture.
See the recipe card for full information on ingredients and quantities.
- Slice your zucchini. Use a sharp knife or mandoline to cut your zucchini into 1/4-inch-thick rounds. Consistency is key—thin, even slices will bake up nice and crispy. Tip: If your zucchini is super watery, pat the slices dry with a paper towel before breading to help them crisp up.
- Coat with flour. Add the flour and garlic powder to a large zip-top bag, then toss in the zucchini rounds. Seal the bag and shake until all the slices are evenly coated.
- Set up your breading station. Grab two shallow bowls. In one, whisk the eggs with a pinch of salt and pepper. In the second, stir together the breadcrumbs and Parmesan cheese.
- Bread the zucchini. Working one slice at a time, shake off any excess flour, dip into the egg, then press into the cheesy breadcrumbs, coating both sides well. Place them on a parchment paper-lined baking sheet in a single layer. Helpful hint: Press the breadcrumbs on gently but firmly so they really stick.
- Bake. For extra crispiness and that golden finish, give the tops of the zucchini chips a light mist of cooking spray. Then, pop the pans into a 450°F oven and bake for 20 to 30 minutes, flipping the chips halfway through. You’re looking for golden-brown tops and crispy edges.
Kelly’s Note: Keep an eye on them in the last few minutes—baking time can vary slightly depending on your oven and the thickness of your slices.
Serve them warm, with your favorite dipping sauce. I love them with warm homemade marinara sauce, but they’re also delicious with spicy ketchup or good ol’ Ranch dressing.
Air Fryer Zucchini Chips
Short on time or avoiding the oven on hot summer days? You can absolutely make these zucchini chips in the air fryer!
Here’s how:
- Preheat your air fryer to 360°F.
- Follow the same dredging and breading steps as the oven version.
- Arrange the chips in a single layer in the air fryer basket (you may need to work in batches).
- Air fry for 4 minutes, flip once, then air fry for another 2 to 4 minutes until golden and crispy.
Kelly’s Note: Keep a close eye in the last few minutes—every air fryer runs a little differently!
A few quick tips to make sure your zucchini chips come out crispy, golden and never soggy:
- Slice evenly. Stick to 1/4-inch thick rounds for the best texture. Too thick and they won’t crisp up, too thin and they may burn. A mandoline works great if you want uniform slices.
- Use the wet-hand/dry-hand method. This is one of the first things I learned in cooking school, and it’s a total game-changer. Keep one hand for dipping into the egg and the other for coating in breadcrumbs to avoid turning your fingers into breaded mittens. I use this method for everything from Air Fryer Mozzarella Sticks to Baked Avocado Fries and even Parmesan-Crusted Chicken. It’s one of those little tricks that makes prep faster and way less messy.
- Space them out. Overcrowding the baking sheet traps steam, which means soggy chips. Use two baking sheets if needed and spread the zucchini out in a single layer.
- Flip halfway through. This helps both sides brown evenly. I like to use a small spatula or fork to gently flip each one.
Serving Ideas
This baked zucchini recipe works as a healthy appetizer or snack, or serve it as a veggie-packed side dish alongside your favorite easy main dish. They’re a great crunchy companion to cheeseburger sliders, chicken sandwiches (looking at you, Caesar chicken sandwich!), a pimento cheese BLT (my favorite summer sandwich!), or a big ol’ caprese pasta salad. They’re also a delicious addition to summer BBQ spreads—kind of like fries, but lighter, crispier and full of flavor. Honestly, I’m usually snacking on them straight from the pan, standing over the stove while trying to plate everyone else’s dinner.
Storage Tips
Baked zucchini chips are best enjoyed hot and crispy, straight from the oven. But if you have leftovers (lucky you!), let them cool completely, then store them in an airtight container lined with paper towels to absorb any extra moisture. They’ll keep in the fridge for up to 3 days, but expect them to soften a bit.
For the crispiest results, reheat them in the oven or air fryer. I’d skip the microwave—it’ll just make them soggy.
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.
Kelly’s Notes
- Use the wet-hand/dry-hand method. Keep one hand for dipping into the egg and the other for coating in breadcrumbs to avoid turning your fingers into breaded mittens.
- I love to serve these baked zucchini chips with homemade marinara sauce or buttermilk ranch dressing.
- Air Fryer Instructions: Follow the same prep steps, then air fry the zucchini chips in a single layer at 360°F for 6 to 8 minutes, flipping halfway through, until golden and crispy. Depending on your air fryer size, you may need to work in batches.
- Storage: Let chips cool completely, then store in an airtight container lined with paper towels. They’ll keep in the fridge for up to 3 days. Keep in mind: They’ll soften slightly as they sit.
- Reheating: For best results, reheat zucchini chips in a 375°F oven or air fryer until warmed through and crisped up again. Avoid microwaving—they’ll get soggy.
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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.
We have made this many times and it always comes out great!
So glad you’re enjoying it, Claudia!
This looks great and always looking for different things to serve as an appetizer. I love to do as much in advance so when company comes I can enjoy them. Could I do this a day in advance and refrigerate? Then before company comes, I just bake them and serve?
Hi Suz! Thanks so much for your comment. Zucchini releases a lot of moisture when it sits (especially uncooked) so the breading would get too soggy overnight.
These are so good! I’ve made them a couple of times . I could eat a whole batch! Yikes. My zucchini is just ready to pick. Can’t wait to.make more. Thank you for this recipe!
So glad you enjoyed the recipe, Gayle!