Crispy Parmesan Zucchini Chips
These baked zucchini chips are crispy on the outside, tender inside, and packed with Parmesan flavor.
Ingredients
- 2 medium fresh zucchini
- ½ cup grated Parmesan cheese
- ½ cup Panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika (optional)
- ¼ teaspoon black pepper
- ¼ teaspoon salt (or less, since Parmesan is salty)
- 2 tablespoons olive oil or 1 beaten egg (to help the coating stick)
- Cooking spray (optional, for extra crispiness)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
- Slice the zucchini into ¼-inch (6 mm) rounds.
- In a shallow bowl, mix together the Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, pepper, and salt.
- Brush or toss the zucchini slices with olive oil (or dip them in beaten egg).
- Coat each zucchini slice in the Parmesan mixture, pressing gently so the coating adheres.
- Arrange the slices in a single layer on the baking tray without overlapping.
- Lightly spray the tops with cooking spray if using.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- For extra crispiness, broil for 1–2 minutes at the end, watching carefully to prevent burning.
- Garnish with parsley and serve immediately.
Dipping Sauce Ideas
- Ranch dressing
- Garlic aioli
- Spicy sriracha mayo
- Marinara sauce
- Greek yogurt mixed with lemon juice, garlic, and herbs
Tips
- Pat the zucchini slices dry with paper towels before coating to remove excess moisture.
- Freshly grated Parmesan crisps better than pre-shredded cheese.
- Serve immediately, as zucchini chips soften as they cool.
Prep time: 10 minutes
Cook time: 20–25 minutes
Servings: 4
Approximate calories: 140–180 per serving (depending on the coating and oil used).
