Crispy Parmesan Crusted Zucchini Chips

If you’re craving a snack that’s both crunchy and packed with flavor, look no further than these Crispy Parmesan Crusted Zucchini Chips. This recipe transforms humble zucchini into a golden, crispy delight that’s perfect for snacking, dipping, or serving alongside your favorite meals. With just a handful of simple ingredients and an easy baking process, you’ll have irresistible chips that rival any store-bought version, minus the guilt. Whether you’re looking for a healthier alternative to traditional chips or a fun way to enjoy more vegetables, these zucchini chips are a total game-changer.

Why I Love This Recipe

The magic of these Crispy Parmesan Crusted Zucchini Chips lies in their balance of textures and flavors. The Parmesan cheese adds a nutty, savory richness, while the breadcrumbs give each chip that addictive crunch. Plus, zucchini’s mild flavor lets the seasonings shine through without overpowering the palate. I also love how versatile these chips are — they’re an excellent snack on their own or a fantastic appetizer when served with a dipping sauce like marinara or ranch.

Another reason I adore this recipe is how quick it comes together. With just a few minutes of prep and some time in the oven, you have a healthier alternative to fried snacks. It’s perfect for busy weeknights, casual get-togethers, or even as a party appetizer. And because zucchini is a mild and widely loved vegetable, these chips tend to please kids and adults alike.

If you enjoy this recipe, you might also want to check out Zucchini Pizza Bites for another delicious way to enjoy this versatile squash.

The Ingredient Lineup

• 2 medium zucchinis – thinly sliced into rounds; fresh and firm zucchini work best for maximum crispiness.
• 1 cup grated Parmesan cheese – provides that signature sharpness and helps create a golden crust.
• 1 cup breadcrumbs – use plain or seasoned breadcrumbs; panko crumbs add extra crunch.
• 2 large eggs – beaten, these help the cheese and breadcrumbs adhere perfectly to the zucchini slices.
• 1 teaspoon garlic powder – infuses a subtle, savory aroma throughout the chips.
• 1 teaspoon onion powder – adds a mild sweetness and depth of flavor.
• Salt and pepper to taste – essential for bringing all the flavors together.
• Olive oil spray – for a light coating that promotes even browning and crisping in the oven.

What’s in the Gear List

• Baking sheet: A rimmed baking sheet to hold your chips while they bake.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze.
• Mixing bowls: For the egg wash and the Parmesan-breadcrumb mixture.
• Sharp knife or mandoline slicer: To slice the zucchini evenly and thinly.
• Wire rack: Optional but helpful to place over the baking sheet for extra crispiness by allowing air circulation.
• Olive oil spray: Ensures the chips brown evenly without adding too much oil.

Crispy Parmesan Crusted Zucchini Chips Made Stepwise

Step 1: Prep the Zucchini

Start by washing the zucchinis thoroughly. Slice them into thin rounds, about 1/8 inch thick. Using a mandoline slicer here can help achieve uniform thickness, which is key for even cooking and crispiness.

Step 2: Set up the Breading Station

In one shallow bowl, beat the two large eggs until well combined. In a second bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.

Step 3: Coat the Zucchini

Dip each zucchini slice into the beaten eggs, allowing any excess to drip off, then dredge it thoroughly in the Parmesan-breadcrumb mixture, pressing lightly to ensure it sticks. Place each coated slice on the prepared baking sheet lined with parchment paper or a silicone mat. If you have a wire rack, placing the slices on it over the baking sheet will help the heat circulate, promoting extra crispiness.

Step 4: Add Olive Oil Spray

Lightly spray the tops of the coated zucchini chips with olive oil spray. This helps them brown beautifully and get that irresistible crunch.

Step 5: Bake to Perfection

Preheat your oven to 425°F (220°C). Bake the zucchini chips for 20-25 minutes, turning them halfway through the baking time to ensure they crisp evenly on both sides. Keep an eye on them toward the end to prevent burning. They should be golden brown and crispy when done.

Step 6: Serve and Enjoy

Once baked, let the chips cool for a few minutes on the baking sheet to set their crisp texture. Serve them as a snack, appetizer, or alongside a fresh salad like Grilled Romaine Salad With Caesar Dressing. They’re perfect for dunking in your favorite sauces or enjoying on their own.

Easy Ingredient Swaps

• Breadcrumbs: Use gluten-free breadcrumbs or crushed cornflakes for a gluten-free alternative.
• Parmesan cheese: Substitute with Pecorino Romano or a vegan Parmesan for a dairy-free twist.
• Eggs: Replace with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for an egg-free option.
• Olive oil spray: Use any neutral oil spray like avocado oil spray if preferred.
• Seasonings: Feel free to add smoked paprika, chili powder, or Italian seasoning for different flavor profiles.

Missteps & Fixes

• Chips turn soggy: Make sure zucchini slices are cut thin and baked on a wire rack if possible to allow airflow. Also, avoid overcrowding the baking sheet.
• Breadcrumbs don’t stick: Ensure the zucchini is fully coated in the egg wash and press the breadcrumb-parmesan mixture firmly onto each slice.
• Chips burn before cooking through: Lower the oven temperature slightly and bake longer to allow even cooking without burning.
• Chips are not crispy enough: Allow chips to cool completely on the baking sheet off the heat to let them firm up. Reheating on a wire rack can help restore crispness.

Storage & Reheat Guide

Store any leftover Crispy Parmesan Crusted Zucchini Chips in an airtight container in the refrigerator for up to 2 days. To keep them crispy when reheating, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes. Avoid microwaving as it can make them soggy.

Ask & Learn

Can I make these zucchini chips in an air fryer?

Absolutely! Air frying zucchini chips works wonderfully. Preheat your air fryer to 400°F (200°C) and cook the chips in a single layer for about 8-10 minutes, flipping halfway through. This method yields extra crispy chips with less oil.

How thin should I slice the zucchini?

Aim for slices about 1/8 inch thick. Thin slices crisp up better and bake more evenly. Using a mandoline slicer can help you achieve consistent thickness.

Can I prepare these chips ahead of time?

You can bread the zucchini slices in advance and store them in the fridge for a few hours before baking. However, for best results, bake them fresh to maintain maximum crispiness.

What dips pair well with these zucchini chips?

These chips are versatile and pair beautifully with marinara sauce, garlic aioli, ranch dressing, or even a spicy sriracha mayo. They also complement fresh salads like Zucchini Ribbon Salad With Lemon Parmesan perfectly.

Keep Cooking

• Zucchini Pizza Bites – another fun way to enjoy zucchini with cheesy goodness.
• Zucchini Ribbon Salad With Lemon Parmesan – fresh, bright, and perfect as a side dish.
• Grilled Romaine Salad With Caesar Dressing – a smoky, flavorful salad to accompany your snacks.

Before You Go

Before you dive into making these Crispy Parmesan Crusted Zucchini Chips, make sure your zucchinis are firm and fresh. Thin, even slices are your best friend here—they’re key to achieving that perfect crunch. Don’t rush the baking process; patience pays off with golden, crispy chips that will have everyone asking for more. Whether you serve them as a snack, appetizer, or side, these chips are a fantastic way to elevate zucchini into something truly special.

Transform your zucchini into a crispy, savory delight with this recipe that’s easy, flavorful, and sure to become a favorite go-to. Enjoy every bite!

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