Crispy Parmesan Zucchini Chips

These crispy Parmesan zucchini chips are thin, golden, cheesy, and crunchy around the edges. They’re easy to make in the oven and perfect as a snack, appetizer, or low-carb side dish.

Ingredients

• 2 medium zucchini
• 1 cup finely grated Parmesan cheese
• 1/2 cup Italian-style breadcrumbs
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• Cooking spray or a little olive oil

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it.
2. Wash and dry the zucchini thoroughly. Slice them very thinly, about 1/8 inch thick. A mandoline slicer works especially well for even slices.
3. Place the zucchini slices between paper towels and gently press to remove as much moisture as possible. Let them sit for a few minutes, then pat them dry again. This step is important for crispy chips.
4. In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, paprika, black pepper, salt, and onion powder.
5. In another bowl, whisk the egg with the olive oil until well combined.
6. Dip each zucchini slice lightly into the egg mixture, allowing the excess to drip off.
7. Press each slice into the Parmesan mixture, coating both sides evenly.
8. Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Do not overlap them.
9. Lightly spray the tops with cooking spray or brush with a tiny amount of olive oil.
10. Bake for 15–20 minutes, or until the zucchini chips are golden brown and crisp around the edges. Keep an eye on them during the final few minutes because thin slices can brown quickly.
11. For extra crispiness, carefully flip the chips halfway through baking and continue cooking until golden and firm.
12. Remove from the oven and let them cool on the baking sheet for 5 minutes. They will become slightly crispier as they cool.
13. Serve warm with ranch dressing, garlic-herb dip, marinara sauce, or your favorite dipping sauce.

Tips for Extra Crispy Zucchini Chips

• Slice the zucchini as thinly and evenly as possible.
• Removing excess moisture is the most important step.
• Avoid overcrowding the baking sheet.
• Use finely grated Parmesan so it sticks well to the zucchini.
• For maximum crispiness, place the coated slices on a wire rack set over a baking sheet.
• Serve soon after baking for the best texture.

Nutritional Information

Approximate per serving, based on 4 servings:

• Calories: 210
• Protein: 12 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Net Carbs: 8 g
• Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 65 mg
• Sodium: 480 mg
• Sugar: 3 g

Nutrition will vary depending on the exact Parmesan, breadcrumbs, and amount of oil used.

Q&A

Q: Can I make these without breadcrumbs?
A: Yes. Replace the breadcrumbs with additional finely grated Parmesan, or use almond flour for a lower-carb version.

Q: How do I keep them from getting soggy?
A: Pat the zucchini very dry, slice it thinly, avoid overcrowding the pan, and bake until the edges are deeply golden.

Q: Can I use almond flour instead of breadcrumbs?
A: Yes. Use about 1/2 cup finely ground almond flour mixed with the Parmesan and seasonings.

Q: Can I make these keto-friendly?
A: Yes. Skip the breadcrumbs and use Parmesan combined with almond flour or crushed pork rinds.

Q: Can I make them in an air fryer?
A: Yes. Air fry at 375°F (190°C) for about 8–12 minutes, checking frequently because cooking time depends on slice thickness and the air fryer.

Q: Can I prepare them ahead of time?
A: They are best freshly baked. If needed, reheat them in an oven or air fryer for a few minutes to restore crispness.

Q: How should I store leftovers?
A: Store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer rather than the microwave.

Q: Can I freeze them?
A: Freezing is not recommended because the zucchini can become watery and lose its crisp texture.

Q: Are these gluten-free?
A: Not with regular breadcrumbs. Use certified gluten-free breadcrumbs, almond flour, or another gluten-free coating.

Q: What dipping sauce goes best with them?
A: Ranch, garlic-herb sauce, marinara, spicy mayo, or a creamy Parmesan dip all work well.