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

Baked Parmesan Zucchini Chips

Crispy, cheesy and packed with flavor, these Parmesan Zucchini Chips are oven-baked (or air-fried!) for a lighter twist on fried snacks. A crunchy breadcrumb coating makes them the ultimate way to snack on summer squash—just add your favorite dipping sauce!
4.77 from 13 votes
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 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. 

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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