Why You’ll Love This Baked Zucchini Chips

• They’re genuinely crispy. Forget any past experiences with limp, steamed zucchini. We’re using a few key techniques—like salting and a low, slow bake—to draw out moisture and achieve a fantastic, chip-like crunch.
• They’re incredibly versatile. This recipe is a fantastic blank canvas. You can keep it simple with just salt and pepper, or get creative with garlic powder, smoked paprika, a pinch of cayenne, or even a sprinkle of nutritional yeast for a cheesy vibe.
• They make you feel good. It’s a snack you can genuinely feel good about eating. You’re getting a serving of vegetables in a fun, accessible form, without any heavy frying or questionable ingredients.
• They’re a crowd-pleaser. Seriously, these disappear fast. They’re a brilliant appetizer for parties or a side dish that’s guaranteed to impress, especially when served with a cool, creamy dipping sauce.

Ingredients & Tools

• 2 medium zucchinis (about 1 pound total)
• 1 tablespoon olive oil (or avocado oil)
• 1/4 cup grated Parmesan cheese (the powdery kind works best)
• 1/4 cup Panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional, for color and flavor)
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt, plus more for salting the zucchini

Tools: Mandoline slicer (highly recommended!), two large baking sheets, parchment paper or silicone baking mats, a clean kitchen towel or paper towels, and a couple of mixing bowls.

You’ll notice the ingredient list is short and sweet. The real stars here are the zucchini and the method. Using a mandoline is honestly a game-changer for getting those perfectly even, thin slices that are crucial for crispiness. And don’t skip the step of salting the zucchini—it’s the secret weapon against sogginess.

Serves: 2-3 as a snack | Prep Time: 20 minutes | Cook Time: 1 hour 30 minutes – 2 hours | Total Time: About 2 hours (mostly hands-off)

Before You Start: Tips & Ingredient Notes

• Why a mandoline slicer? Consistency is absolutely key for even baking. If your slices are different thicknesses, some will burn while others are still soft. A mandoline ensures they’re all the same, about 1/8-inch thick. If you don’t have one, use a very sharp knife and take your time!
• The importance of salting. Zucchini is about 95% water. If you skip the salting step, you’re basically steaming the chips in the oven. Salting draws out this excess moisture, which is the single most important step for achieving a crisp chip instead of a mushy one.
• Panko vs. Regular Breadcrumbs. Panko breadcrumbs are lighter and flakier than fine, dry breadcrumbs. They create a much crispier, airier coating that doesn’t get dense. It’s worth seeking them out for the best texture.
• Patience is a virtue. These chips bake low and slow. Rushing them by turning up the heat will just cause the outside to burn before the inside dehydrates. Embrace the slow bake—it’s mostly hands-off time anyway.

How to Make Baked Zucchini Chips

Serving Suggestions

Complementary Dishes

• Burger Night — Swap out the standard fries for a pile of these zucchini chips. Their light crispiness is the perfect contrast to a juicy, hearty burger.
• Alongside a Sandwich — They make a fantastic side for any lunch sandwich, from a classic club to a veggie-packed hummus wrap, adding a satisfying crunch without weighing you down.

Drinks

• A Crisp Lager or Pale Ale — The light carbonation and slight bitterness of a cold beer cut through the savory, cheesy coating beautifully.
• Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and zing of lemon or lime in sparkling water cleanse the palate and enhance the snackability.

Something Sweet

• Fresh Berry Salad — After a savory, salty snack, a simple bowl of mixed berries (strawberries, blueberries, raspberries) feels incredibly refreshing and light.
• A Square of Dark Chocolate — Just a small piece of high-quality dark chocolate provides a rich, bittersweet finish that contrasts wonderfully with the salty chips.

Top Mistakes to Avoid

• Mistake: Skipping the salting and drying step. This is the number one reason baked zucchini chips fail. That excess moisture will steam the chips, guaranteeing a soft, limp result. Don’t rush this part!
• Mistake: Slicing the zucchini too thick. If the slices are thicker than 1/8-inch, they’ll take forever to dehydrate and will likely burn on the outside before crisping up. Thin and even is the goal.
• Mistake: Overcrowding the baking sheet. If the chips are touching, they’ll steam each other. They need personal space for the hot air to circulate and dry them out properly. Use two sheets if needed.
• Mistake: Baking at too high a temperature. It’s tempting to crank the heat to speed things up, but you’ll just burn the coating. Low and slow is the only way to draw out the moisture and achieve a true chip texture.

Expert Tips

• Tip: Use a cooling rack for extra crispness. For the ultimate airflow, place a wire cooling rack on top of your baking sheet and arrange the chips on the rack. This allows heat to hit the chips from all sides, promoting even browning and crispiness.
• Tip: Get creative with seasonings. Once you master the basic method, the flavor world is your oyster. Try everything bagel seasoning, ranch powder, a touch of curry powder, or Italian herb blends. A little goes a long way!
• Tip: Make them in the air fryer. If you’re short on time, you can adapt this recipe for an air fryer. Cook at 350°F (175°C) for about 10-15 minutes, shaking the basket halfway through. They’ll cook faster but keep a close eye on them.
• Tip: Store them properly (if you have leftovers!). Let them cool completely, then store in a paper towel-lined airtight container at room temperature for 1-2 days. If they lose their crunch, you can pop them back in a 225°F oven for 5-10 minutes to re-crisp.

FAQs

Can I make these gluten-free?
Absolutely! This is an easy swap. Simply ensure you use certified gluten-free Panko breadcrumbs, which are widely available now. The rest of the ingredients are naturally gluten-free, so you’ll have perfect gluten-free zucchini chips in no time.

Why are my chips still soft after baking?
This almost always means there was still too much moisture in the zucchini. Next time, be more diligent with the salting and pressing step. Also, make sure your slices are thin enough and that you baked them long enough. They might need an extra 15-20 minutes depending on your oven. Remember, they continue to crisp up as they cool!

Can I use yellow squash instead of zucchini?
Yes, you can! Yellow summer squash works just as well and will give you a beautiful color. The method is identical. You could even do a mix of green and yellow for a really vibrant snack platter.

Are these chips keto-friendly?
They can be, with one modification. The Panko breadcrumbs add carbs. To make them keto, simply omit the breadcrumbs and use just the Parmesan cheese and seasonings. They’ll be a bit more delicate but still wonderfully crispy and flavorful.

What’s the best dip for these?
Oh, the possibilities! A simple marinara sauce is a classic choice. A cool, creamy ranch or tzatziki sauce is fantastic. For something a bit different, try a spicy sriracha mayo or even a creamy avocado cilantro dip. Honestly, they’re so good they hardly need a dip at all.