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Crispy Garlic Parmesan Zucchini Chips: Easy Baked Recipe

crispy garlic parmesan zucchini chips - featured image

These crispy, baked zucchini chips are coated in a savory garlic parmesan crust and baked to golden perfection. A healthy, addictive snack that’s perfect for any occasion.

Ingredients

Scale
  • 2 medium zucchini (about 1 lb total)
  • 1 teaspoon kosher salt, plus more for salting
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Olive oil cooking spray (or 2 tablespoons olive oil)

Instructions

  1. Wash zucchini, trim ends, and slice into 1/4-inch thick rounds. Toss with 1 teaspoon kosher salt and let rest for 20 minutes.
  2. Rinse zucchini slices with cold water, then press dry between clean kitchen towels or paper towels.
  3. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
  4. In a shallow bowl, combine Parmesan, panko, garlic powder, Italian seasoning, and a pinch of black pepper.
  5. Set up breading station: one bowl for dry zucchini, one for oil spray (or toss with 2 tablespoons oil), and one for the Parmesan mixture.
  6. Working in batches, coat each zucchini slice with oil, then press into Parmesan mixture, coating both sides. Place on prepared baking sheets, leaving space between chips.
  7. Bake for 10 minutes, flip chips, then bake another 10-15 minutes until deep golden brown and firm.
  8. Transfer chips immediately to a wire rack to cool for at least 5 minutes before serving.

Notes

The salting step is crucial for removing moisture and achieving crispiness. Do not skip it. Grate your own Parmesan for best results. Do not overcrowd the baking sheet. Cool chips on a wire rack to maintain crunch.

Nutrition

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