Looking for a delicious new way to use up summer zucchini? Try these healthy baked zucchini chips – they’re the perfect balance of crispy on the outside with a deliciously soft center.
If you’ve got an abundance of zucchini and a craving for a salty, crunchy snack – make these healthy baked zucchini chips!
All you need are a handful of ingredients and the patience to wait for them to get crispy in the oven before snacking. The recipe as written is gluten free, low carb and keto – so it’s a great option for those with a variety of different dietary needs.
Are these the same as snacking on potato chips? Of course not, but they are incredibly delicious as the parmesan cheese creates a crisp outer layer around the tender center of the roasted zucchini slices.
In addition to a healthy snack, these can also be served as a side dish with pasta, burgers, or your protein of choice (I often do fish!).
Ingredients for Baked Zucchini Chips
Use these simple and fresh ingredients packed with nutritional value to make this yummy zucchini chips recipe.
- Zucchini: for this recipe, you’ll need 2 medium zucchini. For the best results, look for fresh zucchini that is firm to the touch.
- Olive Oil: helps the zucchini crisp and brown. You can also use other oils like avocado oil.
- Parmesan: grated parmesan cheese works best for this recipe since you want the smallest pieces of cheese as possible.
- Seasoning: I love the combination of garlic powder, Italian herbs, and paprika for these.
Variations
Add breadcrumbs: you can also make these with panko breadcrumbs for extra crunch and to reduce the overall calorie and fat content of the finished recipe. Make the recipe as directed, but use ¼ cup of breadcrumbs and ¼ cup of parmesan cheese.
Make it vegan and dairy-free: use a vegan parmesan cheese – I’ve had the best luck with the parmesan from VioLife as it crisps best in the oven when baked or air fried.
How to Make Baked Zucchini Chips
These baked zucchini chips are simple to put together in a few steps.
Slice and Salt the Zucchini: Preheat oven to 425 degrees F and spray a rimmed baking sheet with cooking spray. Next, thinly slice your zucchini (about 1/8 inch thin slices) with a chef’s knife or mandolin slicer and add to a colander. Salt generously and set aside for 5 minutes or until water droplets form on the slices. Pat dry with paper towels.
Coat the Slices: In a large bowl, add the sliced zucchini and olive oil and toss to coat. In a shallow bowl or plate, combine the parmesan cheese, garlic powder, Italian seasoning, paprika, salt and pepper. Press each zucchini slice into the cheese mixture, flip, and arrange the coated zucchini rounds on a baking sheet. (No need to line your baking sheet with parchment paper – I find that the zucchini crisps better when it has direct contact with the sheet pan.)
Bake: Bake for 15-17 minutes, or until the top is golden and serve! These crispy baked zucchini chips are best enjoyed right after baking, but you can save leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 425 Fahrenheit for 5 minutes or in the air fryer at 400 Fahrenheit for 2-4 minutes.
How to Serve Oven Baked Zucchini Chips
These baked zucchini chips make for a delicious and healthy appetizer but can also be served up as a simple side dish for a meat or pasta meal. If serving as an appetizer, pair them with a dipping sauce – I suggest marinara, ranch, or green goddess.
Can You Make These in the Air Fryer?
Yes! You can easily make these healthy zucchini chips in the air fryer too. (I love my air fryer!) Just add the zucchini chips in a single layer in the basket and air fry at 400 degrees for 10 minutes or until golden brown. (I might like the air fryer zucchini chips even more than the oven ones.)
Even More Zucchini Recipes to Explore
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Chef’s knife
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Baking sheet
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Small saucepan
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Large mixing bowl
Prevent your screen from going dark
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Preheat oven to 425 degrees F and spray a rimmed baking sheet with cooking spray.
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Thinly slice the zucchini (about 1/8 inch thin slices) with a chef’s knife or mandolin slicer and add to a colander. Salt generously and set aside for 5 minutes or until water droplets form on the slices. Pat dry with paper towels.
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In a large bowl, add the sliced zucchini and olive oil and toss to coat.
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In a shallow bowl or plate, combine the parmesan cheese, garlic powder, Italian seasoning, paprika, salt and pepper. Press each zucchini slice into the cheese mixture, flip, and arrange the coated zucchini rounds on a baking sheet.
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Bake for 18-22 minutes, or until the top is golden and serve!
Calories: 130kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Fiber: 1g | Sugar: 2g
