Parmesan Baked Zucchini Chips
These easy baked zucchini chips are so good! They are perfect for kids and adults alike. We love serving them as appetizers, snacks, or a side to larger meals. A few years ago, we fell in love with zucchini chips at one of our favorite restaurants, but they were fried and we wanted a healthier option. So, we created these baked zucchini chips! I love how simple these are to make, and since we bake them, they’re healthier! For more easy zucchini recipes, see our zucchini noodles salad, sautéed zucchini, and zucchini bread. Key Ingredients Zucchini: For this recipe, I look for medium, firm zucchini. Yellow summer squash is also excellent. Olive Oil: Instead of dipping in egg like other recipes, I dip my zucchini into olive oil, which helps the breadcrumb and parmesan coating stick and brown. Breadcrumbs: You can use homemade breadcrumbs, panko breadcrumbs, or plain breadcrumbs. I love panko because it makes the coating light and crispy. You can also use gluten-free cereal like Chex or leave the breadcrumbs out altogether for gluten-free zucchini chips. You will lose some crunch from the coating, but the chips will still taste great. Parmesan: I love how the parmesan melts and browns in the oven. You can use other cheeses, though. Try sharp cheddar or Gruyere. Spices and Basil: To make the zucchini taste incredible, I season it with salt, garlic powder, and fresh basil. Other fresh herbs, like dill or mint, are great too. Zucchini: For this recipe, I look for medium, firm zucchini. Yellow summer squash is also excellent. Olive Oil: Instead of dipping in egg like other recipes, I dip my zucchini into olive oil, which helps the breadcrumb and parmesan coating stick and brown. Breadcrumbs: You can use homemade breadcrumbs, panko breadcrumbs, or plain breadcrumbs. I love panko because it makes the coating light and crispy. You can also use gluten-free cereal like Chex or leave the breadcrumbs out altogether for gluten-free zucchini chips. You will lose some crunch from the coating, but the chips will still taste great. Parmesan: I love how the parmesan melts and browns in the oven. You can use other cheeses, though. Try sharp cheddar or Gruyere. Spices and Basil: To make the zucchini taste incredible, I season it with salt, garlic powder, and fresh basil. Other fresh herbs, like dill or mint, are great too. How to Make Zucchini Chips To make zucchini chips, slice the zucchini into thin rounds about 1/4-inch thick and toss them well in olive oil. Press the rounds into a mixture of breadcrumbs, parmesan, spices, and basil, and place them onto a baking sheet. After 30 minutes in a hot oven, the zucchini chips become tender, and the coating becomes crispy. So easy and so good! Parmesan Baked Zucchini Chips PREP 15 mins COOK 30 mins TOTAL 45 mins PREP 15 mins COOK 30 mins TOTAL 45 mins These easy, cheesy baked zucchini chips are perfect for dinner or as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. In our recipe below, we use fresh basil, but other fresh herbs work, too. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well. 4 Servings Watch Us Make the Recipe You Will Need 2 medium zucchini, about 1 pound 1 ½ tablespoons olive oil 1/3 cup (28g) grated parmesan cheese, 1 ounce 1/3 cup (38g) panko breadcrumbs or homemade breadcrumbs 1/4 cup (15g) packed fresh basil leaves, finely chopped 1/4 teaspoon garlic powder 1/8 teaspoon fine sea salt 1/8 teaspoon fresh ground black pepper Directions 1Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper. 2Slice the zucchini into 1/4-inch thick rounds. Toss with the olive oil until well coated. 3Stir the parmesan, breadcrumbs, basil, garlic powder, salt, and pepper in a shallow dish. 4Place each zucchini round into the Parmesan mixture and press the coating onto both sides. 5Arrange zucchini chips in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes. 1Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper. 2Slice the zucchini into 1/4-inch thick rounds. Toss with the olive oil until well coated. 3Stir the parmesan, breadcrumbs, basil, garlic powder, salt, and pepper in a shallow dish. 4Place each zucchini round into the Parmesan mixture and press the coating onto both sides. 5Arrange zucchini chips in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes. Adam and Joanne's Tips The nutrition facts provided below are estimates. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 110 / Total Fat 7.6g / Saturated Fat 2g / Cholesterol 4.8mg / Sodium 251.9mg / Carbohydrate 7.1g / Dietary Fiber 0.5g / Total Sugars 0.6g / Protein 4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Sauteed Zucchini Next Post: Italian Meatballs with the Best Sauce