Crispy Baked Zucchini Chips make for a deliciously light and savory snack that’s both nourishing and satisfying. Picture biting into delicate, golden zucchini rounds with a satisfying crunch, enhanced by the nutty flavor of Parmesan and a hint of garlic. This recipe is easy to follow, uses pantry staples, and comes together quickly—perfect for busy days or late-night cravings. Plus, baking instead of frying helps keep things lighter without sacrificing flavor. Whether you’re serving them as a party appetizer, a side for your favorite dip, or a guilt-free snack, these zucchini chips are bound to become a staple in your kitchen.
Why You’ll Love This Crispy Baked Zucchini Chips
You’ll fall in love with these Crispy Baked Zucchini Chips for so many reasons: they’re guilt-free, bursting with savory flavor, and incredibly easy to prepare. They deliver that beloved chip-like crisp without any deep-frying, all while being customizable with your favorite seasonings. Plus, the sprinkle of parmesan adds a delectable, cheesy crunch that makes them irresistible. Whether you’re watching what you eat or just craving something crispy, these chips hit the spot every time.
Ingredients
- Olive oil spray
- 2 medium zucchini (about 1 pound total)
- ¾ teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan (not shredded)
Step‑by‑Step: How to Make Crispy Baked Zucchini Chips
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat parchment paper and lightly coat it with olive oil spray.
- Slice the zucchini into very thin rounds—aim for about ⅛‑inch thick.
- Sprinkle the zucchini slices with ½ teaspoon of kosher salt and place them in a colander to drain excess moisture. Let them sit at room temperature for 30 minutes. Afterward, rinse and pat dry with paper towels.
- Lay the zucchini slices out in a single, even layer on the prepared baking sheet. Lightly spray the tops with olive oil. Bake for 15 minutes, checking for beginnings of browning.
- Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt, black pepper, garlic powder, and grated Parmesan. No need to flip them.
- Bake again until the slices are browned and crisp, about 15–20 more minutes. Adjust as needed based on how your chips look—some may crisp faster than others.
Helpful Tips
- Uniform Slicing: For even slices, use a mandoline or a sharp kitchen knife.
- Salting Stage: Salting the zucchini helps draw out moisture, ensuring the chips bake up crisp instead of soggy.
- Check Early: Start checking at the 10-minute mark during both baking rounds to prevent burning.
- Rotate & Remove: Some chips will crisp faster than others—remove finished ones and keep baking the rest.
- Oven Variability: Oven temps can differ—adjust time and check visually to get that perfect crunch.
Substitutions And Variations
- Seasonings: Swap garlic powder for paprika, cayenne, or Italian herb blend to change the flavor profile.
- Cheese Options: Try nutritional yeast for a dairy-free nutty flavor or finely grated pecorino for extra sharpness.
- Coating Alternative: Dip slices in whisked egg white or plain yogurt before adding seasonings and cheese to help them stick.
- Oven Temperature Variation: If your oven runs hot, try 350°F and bake 20 minutes per side for better control and gentler crisping.
Storage Instructions
Keep any leftovers in an airtight container in the fridge for up to 2–3 days. Though they’ll lose crispiness over time, you can revive them by baking uncovered at 350°F for about 10 minutes until they re-crisp.
Nutritional Information (per ¼ recipe)
- Calories: 106 kcal
- Carbohydrates: 5 g
- Protein: 3 g
- Fat: 9 g
- Sodium: 260 mg
- Fiber: 1 g
- Sugar: 2 g
Serving Suggestions
- Serve with dips like marinara, tzatziki, hummus, or ranch dressing for added flavor.
- Add alongside sandwiches, burgers, or wraps as a lighter alternative to fries.
- Offer as party finger food alongside fresh veggies for a crunchy, healthier platter.
Crispy Baked Zucchini Chips – Frequently Asked Questions (150 Words)
Q: How thin should I slice the zucchini?
You want about ⅛-inch thickness to ensure they crisp evenly. For even slices, use a mandoline or a sharp kitchen knife.
Q: Why salt before baking?
Salting the zucchini helps draw out moisture, ensuring the chips bake up crisp instead of soggy.
Q: Can I skip the Parmesan?
Yes! You can omit it entirely, use nutritional yeast for a dairy-free option, or select a different hard cheese like pecorino for a sharper taste.
Q: Chips are soggy—what went wrong?
If soggy, you may need more time in the oven or thinner slices. Try baking longer or at a lower temp like 350°F for a longer duration. Be sure to pat dry thoroughly after salting.
Q: Can I freeze them?
They don’t freeze well—moisture buildup will make them soggy. Best to bake fresh or revive leftovers in a hot oven.
Conclusion
Thank you so much for trying these Crispy Baked Zucchini Chips! I genuinely enjoy how light, flavorful, and easy they are to whip up—and I hope you find the same joy in them. They’re a simple snack that feels special, whether you’re sharing with friends or enjoying a quiet moment solo. Wishing you endless crispiness and deliciousness ahead. Happy baking, and thank you for being part of our food-loving community—your culinary joy truly inspires me!
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Crispy Baked Zucchini Chips
- Total Time: 70 minutes
- Yield: 4 servings 1x
Description
Crispy Baked Zucchini Chips are a simple, healthy snack that bakes up golden and crisp with a flavorful parmesan-garlic finish. No frying required—just delicious, oven-baked crunch in every bite.
Ingredients
Olive oil spray
2 medium zucchini (about 1 pound)
¾ teaspoon kosher salt, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup grated Parmesan
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat parchment paper and lightly coat it with olive oil spray.
- Slice the zucchini into very thin rounds—aim for about ⅛‑inch thick.
- Sprinkle the zucchini slices with ½ teaspoon of kosher salt and place them in a colander to drain excess moisture. Let them sit at room temperature for 30 minutes. Afterward, rinse and pat dry with paper towels.
- Lay the zucchini slices out in a single, even layer on the prepared baking sheet. Lightly spray the tops with olive oil. Bake for 15 minutes, checking for beginnings of browning.
- Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt, black pepper, garlic powder, and grated Parmesan. No need to flip them.
- Bake again until the slices are browned and crisp, about 15–20 more minutes. Adjust as needed based on how your chips look—some may crisp faster than others.
Notes
Uniform slicing ensures even baking—use a mandoline or sharp knife.
Salting is essential for crispiness—don’t skip it.
Ovens vary—watch closely during final minutes.
Store leftovers in an airtight container and reheat at 350°F for 10 minutes to restore crispiness.
- Prep Time: 35 minutes
- Cook Time: 30–35 minutes
Nutrition
- Serving Size: ¼ of recipe
- Calories: 106 kcal
- Sugar: 2 g
- Carbohydrates: 5 g
- Protein: 3 g