crispy parmesan zucchini chips (Printable)

Zucchini rounds baked with parmesan for a crisp golden finish. Savory and ideal for appetizers or side plates.

# What You'll Need:

→ Main Components

01 - 2 medium zucchini, sliced into 1/4-inch rounds
02 - 1 cup grated Parmesan cheese
03 - 1/2 cup panko breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon kosher salt
07 - 2 large eggs
08 - Nonstick cooking spray

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with nonstick spray.
02 - In a shallow bowl, combine Parmesan, panko breadcrumbs, garlic powder, black pepper, and salt until evenly mixed.
03 - In a separate bowl, whisk eggs until smooth.
04 - Dip each zucchini slice first in egg, then coat thoroughly with the Parmesan-panko mixture, pressing gently to adhere.
05 - Place coated zucchini in a single layer on the prepared baking sheet. Mist lightly with nonstick spray. Bake for 20–23 minutes until golden brown and crisp, turning halfway through for even browning.
06 - Transfer warm zucchini chips to a serving dish and enjoy immediately for best texture.

# Recipe Expert Tips:

01 -
  • Cooks up quickly in the oven so you do not need to fry
  • Naturally gluten free when using gluten free breadcrumbs
  • Great way to use up plentiful garden zucchini
  • Kids happily eat their veggies in chip form
02 -
  • Packed with flavor and fiber thanks to fresh zucchini
  • A low carb alternative to potato chips or fries
  • Perfect finger food for parties or lunchboxes
03 -
  • Slice zucchini as evenly as possible for uniform chips and fewer soft spots
  • Pressing the coating gently but firmly helps prevent it from sliding off during baking
  • Let the chips cool on the tray before moving they crisp as they cool and hold their shape better for serving
Return