Thinly sliced zucchini baked until golden and crisp, then finished with garlic, Parmesan, and herbs. These homemade zucchini chips are a delicious lighter snack or side dish and a great way to use fresh zucchini.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Servings: 4
Makes: About 4 cups
Course: Snack / Side Dish / Appetizer
Difficulty: Easy
Ingredients
2 medium zucchini
1½ tablespoons olive oil
2 cloves garlic, finely minced
½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
â…“ cup finely grated Parmesan cheese
2 tablespoons breadcrumbs, optional for extra crunch
1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the zucchini
Preheat the oven to 425°F (220°C).
Wash and dry the zucchini thoroughly. Slice into very thin rounds, approximately â…› inch (3 mm) thick.
For the crispiest chips, try to keep the slices as evenly sized as possible.
2. Remove excess moisture
Arrange the zucchini slices in a single layer on paper towels.
Lightly sprinkle with salt and let them sit for 10–15 minutes.
Blot the surface thoroughly with additional paper towels. Removing excess moisture is important because zucchini contains a lot of water.
3. Make the garlic mixture
In a small bowl, combine:
Olive oil
Minced garlic
Garlic powder
Italian seasoning
Paprika
Black pepper
Mix well.
4. Coat the zucchini
Place the dried zucchini slices in a bowl.
Add the garlic-oil mixture and gently toss until the slices are lightly coated.
Add the Parmesan cheese and optional breadcrumbs. Toss gently again.
5. Arrange on the baking sheet
Line a large baking sheet with parchment paper.
Arrange the zucchini slices in a single layer, making sure they don’t overlap.
For the crispiest results, use two baking sheets if necessary rather than overcrowding one pan.
6. Bake
Bake for approximately 20 minutes.
Carefully flip the slices and continue baking for another 15–25 minutes, watching closely toward the end.
Remove individual chips as they become golden and crisp because thinner pieces may finish before thicker ones.
7. Cool
Transfer the chips to a wire rack and let them cool for 5–10 minutes.
They will become slightly crispier as they cool.
Sprinkle with fresh parsley before serving.
Air Fryer Method
For an even quicker version:
Preheat the air fryer to 375°F (190°C).
Arrange zucchini slices in a single layer.
Air fry for 8–12 minutes, turning halfway through.
Continue cooking in short 1–2 minute increments until crisp and golden.
Let them cool for several minutes before serving.
Avoid overcrowding the air fryer basket; cook in batches if necessary.
How to Make Them Extra Crispy
Slice the zucchini very thinly and evenly.
Remove as much moisture as possible before baking.
Don’t overcrowd the baking sheet.
Use finely grated Parmesan rather than large shreds.
Bake until the edges are deeply golden.
Allow the chips to cool before judging their final crispness.
Serving Suggestions
Serve these zucchini chips with:
Greek yogurt garlic dip
Ranch dressing
Marinara sauce
Tzatziki
Hummus
Spicy tomato dip
Garlic-herb yogurt sauce
They also make a great crunchy topping for salads, soups, and grain bowls.
Approximate Nutrition
Per serving, based on 4 servings:
Calories: 135
Protein: 7 g
Carbohydrates: 7 g
Fiber: 2 g
Net Carbs: 5 g
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 8 mg
Sodium: 330 mg
Sugar: 4 g
Nutrition is approximate and will vary depending on the amount of Parmesan, oil, and breadcrumbs used.
Nut & Allergen Information
Contains:
Milk/dairy from Parmesan cheese
Wheat/gluten if breadcrumbs are used
Does not contain:
Peanuts
Tree nuts
Fish
Shellfish
Gluten-free: Use certified gluten-free breadcrumbs or omit them.
Dairy-free: Use a dairy-free Parmesan-style cheese or omit the Parmesan, although the chips will be less cheesy.
Nut-free: The basic recipe contains no nuts. Check packaged Parmesan, breadcrumbs, and seasonings for allergen/cross-contact statements if preparing for someone with a severe allergy.
Variations
Cheesy Garlic Zucchini Chips
Add an extra 2 tablespoons Parmesan and a little mozzarella during the final few minutes of baking.
Spicy Garlic Chips
Add ¼–½ teaspoon red pepper flakes or cayenne pepper.
Lemon Garlic
Add ½ teaspoon lemon zest after baking and finish with a small squeeze of fresh lemon juice.
Mediterranean Style
Add oregano, dried basil, parsley, and a little crumbled feta after baking.
Low-Carb/Keto
Skip the breadcrumbs and use Parmesan or another low-carb cheese coating.
Q&A
Q: Why aren’t my zucchini chips crispy?
The zucchini may have retained too much moisture, the slices may be too thick, or the pan may be overcrowded. Dry the slices thoroughly and leave space between them.
Q: Do I need to peel the zucchini?
No. The skin is edible and helps the chips hold their shape.
Q: Can I make these without Parmesan?
Yes. Simply omit it or replace it with another finely grated hard cheese.
Q: Can I use yellow summer squash?
Yes. Yellow squash can be prepared in exactly the same way.
Q: Can I make zucchini chips without breadcrumbs?
Absolutely. Parmesan alone works well, and omitting breadcrumbs makes the recipe lower in carbohydrates.
Q: Can I use pre-minced garlic?
Yes, although freshly minced garlic generally gives a stronger flavor.
Q: Can I prepare these ahead of time?
They are best served fresh because humidity can soften them. If they lose crispness, reheat them briefly in an oven or air fryer.
Q: How should I store leftovers?
Cool completely and store in an airtight container for up to 2 days. Re-crisp them in a 350°F (175°C) oven or air fryer.
Q: Can I freeze zucchini chips?
Freezing is not recommended because the high water content of zucchini can make the chips soft after thawing.
Q: Are zucchini chips healthy?
They can be a lighter alternative to traditional fried chips, especially when baked with a modest amount of olive oil. The exact nutrition depends on the cheese and oil used.
Q: Can I make them in a dehydrator?
Yes. Thin zucchini slices can be dehydrated at approximately 125–135°F (52–57°C) until dry and crisp, although the exact time depends on the dehydrator and slice thickness.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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