Crispy Parmesan Zucchini Chips.
Yield
- 4 servings
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Ingredients
- 2 medium zucchini (about 1 pound/450 g)
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs (optional, for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon paprika (optional)
- ¼ teaspoon black pepper
- ¼ teaspoon salt (reduce if Parmesan is salty)
- 1 tablespoon chopped fresh parsley (optional)
Equipment
- Sharp knife or mandoline slicer
- Large mixing bowl
- Baking sheet
- Parchment paper or wire rack
- Cooling rack
Instructions
Step 1: Preheat
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease a wire rack placed over the baking sheet.
Step 2: Slice the Zucchini
Slice zucchini into ¼-inch (6 mm) rounds.
Try to keep slices the same thickness so they cook evenly.
Step 3: Remove Excess Moisture
Lay the slices on paper towels.
Lightly sprinkle with salt and let sit for 10 minutes.
Pat dry thoroughly with paper towels.
This helps the chips become crispier.
Step 4: Prepare the Coating
In a bowl, combine:
- Parmesan
- Panko (if using)
- Garlic powder
- Onion powder
- Italian seasoning
- Paprika
- Black pepper
Mix well.
Step 5: Coat the Zucchini
Toss zucchini with olive oil until lightly coated.
Press each slice into the Parmesan mixture, coating both sides.
Arrange in a single layer without overlapping.
Step 6: Bake
Bake for 15 minutes.
Flip each slice.
Bake another 5–10 minutes, until golden and crispy around the edges.
For extra browning, broil for 1–2 minutes, watching closely to prevent burning.
Step 7: Serve
Sprinkle with chopped parsley if desired.
Serve immediately while hot and crispy.
Air Fryer Instructions
- Preheat air fryer to 400°F (200°C).
- Arrange zucchini in a single layer.
- Cook for 8–10 minutes, flipping halfway through.
- Cook in batches if necessary.
Serving Suggestions
These zucchini chips pair well with:
- Marinara sauce
- Ranch dressing
- Garlic aioli
- Spicy mayo
- Tzatziki
- Sour cream and chive dip
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat in a 375°F (190°C) oven or air fryer for 3–5 minutes to restore crispness. Avoid microwaving, as it will make them soft.
Freezing: Not recommended, as the texture becomes soggy after thawing.
Approximate Nutrition Information
Per serving (¼ of recipe):
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Protein | 8 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 320 mg |
| Cholesterol | 10 mg |
Nutrition values are estimates and will vary based on ingredients used.
Allergen Information
This recipe contains:
- Milk (dairy): Parmesan cheese
- Wheat/Gluten: Panko breadcrumbs (omit or use gluten-free breadcrumbs if needed)
It does not contain peanuts, tree nuts, eggs, soy, fish, or shellfish unless ingredients or dips used contain them.
Tips for Success
- Slice zucchini evenly for uniform cooking.
- Pat the zucchini dry to reduce moisture.
- Don’t overcrowd the pan; leave space between slices.
- Freshly grated Parmesan generally melts and browns better than pre-shredded cheese.
- Serve immediately for the crispiest texture.
Variations
- Spicy: Add ¼–½ teaspoon cayenne pepper or red pepper flakes.
- Cheesy: Mix in shredded mozzarella or cheddar with the Parmesan.
- Herb: Add dried oregano, thyme, or rosemary.
- Low-Carb: Skip the panko and use Parmesan only.
- Gluten-Free: Use gluten-free breadcrumbs or omit them entirely.
Frequently Asked Questions
Q: Why are my zucchini chips soggy?
A: Zucchini has a high water content. Salting, drying the slices well, and avoiding overcrowding on the baking sheet help them crisp up.
Q: Can I make these without breadcrumbs?
A: Yes. Parmesan alone creates a delicious low-carb crust.
Q: Can I use yellow squash?
A: Yes. Yellow summer squash works the same way and has a similar cooking time.
Q: Do I need to peel the zucchini?
A: No. The skin adds color, nutrients, and helps the slices hold their shape.
Q: Can I prepare these ahead of time?
A: You can slice and season the zucchini in advance, but bake them just before serving for the best texture.
