If you’re looking for a tasty and healthy snack, these Parmesan Zucchini Chips are just the thing! They are crunchy, cheesy, and super easy to make. They are perfect for munching on during movie night or as a side dish with lunch. Everyone in the family will love them!
Why Make This Recipe
Making these Parmesan Zucchini Chips is a great way to enjoy vegetables without sacrificing flavor. They are a guilt-free snack that gives you that satisfying crunch we all crave. Plus, it’s fun to sneak more veggies into your diet. Whether for a party or a cozy night in, these chips are sure to impress!
How to Make Parmesan Zucchini Chips
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Parmesan Zucchini Chips
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and cheesy, these Parmesan Zucchini Chips are a healthy and delicious snack or side dish, baked to perfection with a flavorful coating of Parmesan and breadcrumbs.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko or regular)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil or cooking spray
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice the zucchinis into thin rounds, about 1/8-inch thick.
- In a bowl, mix Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Toss the zucchini slices with olive oil or spray them lightly to help the coating stick.
- Press each zucchini slice into the Parmesan mixture, coating both sides well.
- Arrange the coated slices in a single layer on the prepared baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and let cool slightly before serving.
Notes
- Use a mandoline for evenly sliced zucchini.
- For extra crispiness, broil for 1–2 minutes at the end of baking.
- Serve immediately for best texture.
- Can be paired with a dipping sauce like marinara or ranch.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: parmesan zucchini chips, baked zucchini chips, healthy zucchini snack, crispy zucchini
Directions
Prep. Preheat your oven to 450°F. Line 3 baking sheets with foil and lightly spray them with cooking spray. Set aside.
Prep the zucchini. In a large mixing bowl, toss the zucchini slices with the olive oil, salt, and pepper until they are well coated. In a separate bowl, mix the panko crumbs, Parmesan cheese, oregano, and garlic powder.
Coat. Dip each zucchini slice into the cheese mixture, coating both sides. Press lightly to help the coating stick. Place the slices in a single layer on the prepared baking sheets. Lightly spray each zucchini slice with cooking spray to boost that crunch!
Bake. Put the baking sheets in the oven and bake the zucchini chips for 10 minutes. Rotate the pans and continue to bake for another 8 to 10 minutes, or until they are golden brown.
Serve. Remove the zucchini chips from the oven and transfer them to a serving plate. Enjoy with sour cream, plain yogurt, ranch dressing, marinara sauce, or pesto!
How to Serve Parmesan Zucchini Chips
You can serve these Parmesan Zucchini Chips as a snack, appetizer, or side dish. They’re great alongside sandwiches, burgers, or just on their own. Pair them with your favorite dips for added flavor!
How to Store Parmesan Zucchini Chips
Store any leftover chips in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but can be reheated in the oven for a quick crunch again.
Tips to Make Parmesan Zucchini Chips
- For extra flavor, try adding your favorite herbs or spices to the coating mixture.
- Make sure to slice the zucchini evenly for consistent cooking.
- If you want them extra crispy, leave them in the oven for a few more minutes, but keep an eye on them.
Variation
Feel free to experiment with different types of cheese, like cheddar or mozzarella. You can also add a pinch of cayenne pepper for a bit of heat!
FAQs
1. Can I use other vegetables?
Yes! You can use eggplant, carrots, or even sweet potatoes for similar chips.
2. Can I make these chips ahead of time?
While they are best fresh, you can prep the zucchini and coating ahead of time and assemble them right before baking.
3. Why are my chips not crispy?
Make sure the zucchini is sliced thinly and that they are in a single layer on the baking sheet. Overcrowding can lead to soggy chips.
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