The photo appears to show thin zucchini/courgette rounds coated with Parmesan, garlic, herbs and seasoning, then baked or air-fried until golden and crisp. The key to getting them crispy rather than watery is removing moisture from the zucchini before cooking. Salting and blotting is a particularly useful technique.
Ingredients — 4 servings
2 medium zucchini — about 450–500 g
½ cup finely grated Parmesan cheese — about 45–50 g
2 tbsp breadcrumbs or panko — optional, for extra crunch
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried parsley
¼ tsp paprika
¼ tsp black pepper
¼–½ tsp salt, depending on how salty the Parmesan is
¼ tsp chili flakes — optional
1 tbsp finely chopped fresh parsley — optional
Cooking spray or a little extra olive oil
For the pictured style: use Parmesan generously and keep the zucchini slices fairly thin. Parmesan browns and forms crisp edges during baking.
Full Step-by-Step Recipe
1. Prepare the zucchini
Wash and dry the zucchini thoroughly.
Cut into 3–5 mm (⅛–¼ inch) rounds.
Try to keep every slice approximately the same thickness so they cook evenly.
2. Remove excess water — VERY important
Spread the zucchini slices over paper towels or a clean kitchen towel.
Sprinkle lightly with salt.
Leave for 20–30 minutes.
You should see moisture collecting on the surface.
Pat both sides extremely dry with paper towels.
This step is one of the biggest differences between crispy zucchini chips and soft, soggy zucchini.
3. Make the Parmesan coating
In a bowl combine:
Parmesan
breadcrumbs/panko
garlic powder
oregano
parsley
paprika
black pepper
chili flakes, if using
Mix thoroughly.
4. Coat the zucchini
Put the dried zucchini into a bowl.
Add 1 tbsp olive oil and toss gently.
Add the Parmesan mixture and toss until the slices are lightly coated.
Don’t make the coating excessively thick—the zucchini should still be visible.
5. Arrange for baking
Heat the oven to:
425°F / 220°C
Line a baking tray with parchment paper.
Arrange the zucchini in one single layer.
Do not overlap the pieces.
Leave a little space between them so steam can escape.
6. Bake
Bake for approximately 20–30 minutes.
Start checking around 20 minutes because thin slices can brown quickly.
For more even browning, you can turn them once halfway through.
Different slices may finish at different times, so remove the browned/crisp ones first and allow the softer ones to continue cooking.
7. Final crisping
For an especially golden finish, switch to the broiler/grill for 1–2 minutes at the end.
Watch them constantly because Parmesan can burn quickly.
8. Cool briefly
Allow the chips to sit on the tray for 3–5 minutes.
They become firmer as they cool.
Serve immediately.
Air-Fryer Version
For an even faster version:
Preheat air fryer to 400°F / 200°C.
Arrange zucchini in a single layer.
Air-fry for 8–12 minutes.
Turn/shake halfway through.
Continue until golden and crisp.
Because air fryers vary, start checking early.
Nutrition Information
Approximate nutrition for the 4-serving baked version, assuming 500 g zucchini, 50 g Parmesan, 2 tbsp panko and 1 tbsp olive oil:
Nutrient Approx. per serving
Calories 130–150 kcal
Protein 7–8 g
Carbohydrates 7–9 g
Fiber 1.5–2 g
Total fat 8–10 g
Saturated fat 3–4 g
Sugar 3–4 g
Sodium 250–400 mg
Calcium 150–200 mg
The exact numbers vary considerably with the amount/type of Parmesan, breadcrumbs, oil and salt. Published zucchini-chip recipes fall in a similar range; for example, one Parmesan version reports 143 kcal, 7 g protein, 6 g carbohydrate and 11 g fat per serving, while another breaded version reports 110 kcal per serving.
Nutritional highlights
Zucchini
Low in calories
Provides fiber
Contains vitamin C and potassium
Provides water and volume
Parmesan
Adds protein
Provides calcium
Adds substantial flavor without needing a large amount
Olive oil
Provides mostly monounsaturated fat
Helps the coating brown and crisp
Garlic & herbs
Mainly contribute flavor, aroma and small amounts of micronutrients.
Allergens & Dietary Information
Contains:
Milk/dairy — Parmesan
Gluten — only if ordinary breadcrumbs/panko are used
Naturally:
Vegetarian
Pork-free
Meat-free
To make gluten-free: use certified gluten-free breadcrumbs or omit them. Parmesan-only zucchini chips can still become crisp.
To make lower-carb: omit the breadcrumbs and use Parmesan, herbs and spices.
Nut-free: this recipe contains no nuts as written.
Frequently Asked Questions
Why are my zucchini chips soggy?
Zucchini contains a lot of water. If you skip the salting/blotting step, or crowd the tray, the zucchini tends to steam instead of becoming crisp.
Should I peel the zucchini?
No. Keep the skin on. It gives the chips their attractive green edge like the ones in your photo.
How thin should I cut them?
About ⅛–¼ inch (3–5 mm).
Thinner slices generally become crispier, while thicker slices stay softer in the center.
Can I use cheddar instead of Parmesan?
Yes, but Parmesan is better for this particular recipe because it browns and crisps nicely.
Can I use fresh garlic?
Yes, but garlic powder is easier for this recipe because fresh garlic can burn at high oven temperatures.
Do I need breadcrumbs?
No.
For the closest low-carb version of the photo, use Parmesan + herbs + seasoning without breadcrumbs.
Why isn’t my Parmesan sticking?
Make sure the zucchini has a very light coating of olive oil before adding the Parmesan mixture. An egg-white coating can also help the coating adhere.
Can I make these without oil?
Yes, but a small amount of oil helps with browning and crispness. You can use an olive-oil spray instead.
Can I prepare them ahead?
You can slice and salt the zucchini ahead of time, then thoroughly dry it before cooking.
For the best texture, bake shortly before serving.
How should I store leftovers?
Place completely cooled chips in an airtight container and refrigerate. However, they lose some of their crispness.
Reheat in an air fryer or hot oven, rather than the microwave, to restore some crunch.
Can I freeze them?
It’s not recommended if your goal is maximum crispness. The zucchini’s water content makes the texture softer after freezing and thawing.
What can I serve with them?
Excellent options include:
Garlic yogurt dip
Ranch
Marinara sauce
Tzatziki
Spicy yogurt
Garlic aioli
Tomato salsa
Secret for the closest result to the photo
Thin zucchini + 30-minute salting + very thorough drying + Parmesan + high heat + single layer.
Don’t pile the slices together while baking. High heat and enough space for moisture to escape are what give you those golden, browned Parmesan edges instead of steamed zucchini.
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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