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There’s something magical that happens when you take humble zucchini and transform it into crispy, golden chips. Honestly, I’ve tried countless zucchini recipes over the years—from zoodles to fritters—but these Garlic Parmesan Zucchini Chips? They’re the ones that consistently disappear from the plate in minutes. The trick is getting that perfect crunch without them turning soggy, and I think we’ve finally nailed it. You’ll notice the aroma of garlic and parmesan filling your kitchen, which is pretty much the best welcome home you could ask for. They’re a fantastic way to use up that summer zucchini bounty, but honestly, I make these year-round because they’re just that good. A little goes a long way with the seasoning, creating a savory, cheesy crust that clings to every single slice. Whether you’re serving them as a snack, a side dish, or just eating them straight off the baking sheet (no judgment here), they’re a real crowd-pleaser.

Recipe Overview

Why You’ll Love This Garlic Parmesan Zucchini Chips

They’re surprisingly crispy. Forget any notion of soggy, steamed zucchini. The double-coating method and high-heat baking create a wonderfully crunchy texture that holds up beautifully.
The flavor combination is irresistible. Savory parmesan, pungent garlic, and a hint of herbs come together in a way that’s just… moreish. You’ll find it hard to stop at just one.
They feel indulgent but are secretly wholesome. Baked, not fried, these chips give you all the satisfaction of a crispy snack without the heaviness. It’s a win-win situation for your taste buds.
Incredibly versatile. Serve them as an appetizer with dip, as a side to grilled chicken, or crumble them over a salad for an instant crunch upgrade. They adapt to any meal occasion.

Ingredients & Tools

2 medium zucchinis (about 500 g total)
1 cup panko breadcrumbs
1/2 cup finely grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/2 cup all-purpose flour
2 large eggs
2 tablespoons olive oil or avocado oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Tools: Two or three baking sheets, parchment paper, three shallow bowls, a sharp knife or mandoline, a wire cooling rack (highly recommended)

The quality of your parmesan really matters here—freshly grated from a block will give you the best flavor and meltability. And don’t skip the panko! Its light, flaky texture is key for that ultimate crispiness we’re after.

Nutrition (per serving)

Calories: 180 kcal
Protein: 9 g
Fat: 8 g
Carbohydrates: 18 g
Fiber: 2 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Slice consistency is non-negotiable. Using a mandoline slicer is the easiest way to get uniform 1/4-inch slices. This ensures they all cook at the same rate, so you don’t end up with a mix of burnt and undercooked chips.
Don’t skip the salting step. Salting the zucchini slices and letting them sit for 10 minutes draws out a surprising amount of moisture. Pat them thoroughly dry afterwards—this is the single biggest secret to crispiness.
Grate your own parmesan. The pre-shredded stuff in bags contains anti-caking agents that can prevent it from melting properly into the coating. A microplane grater will give you a light, fluffy pile of cheesy goodness.
Get your station ready. Set up your three bowls (flour, egg, breadcrumb mixture) in an assembly line before you start. It makes the coating process so much faster and cleaner.

How to Make Garlic Parmesan Zucchini Chips

Step 1: First, prep your zucchini. Slice them into consistent 1/4-inch rounds. If they’re much thicker, they’ll steam and become soft; any thinner, and they might burn. Lay the slices out on a layer of paper towels, sprinkle both sides with about half of the salt, and let them sit for 10 minutes. You’ll notice beads of moisture forming on the surface—that’s exactly what we want.

Step 2: While the zucchini is sweating, make your coating. In one shallow bowl, combine the panko, grated parmesan, garlic powder, oregano, smoked paprika, and the remaining salt and pepper. Mix it all together with a fork until it’s well combined and looks like a savory, golden rubble. In a second bowl, place your flour. In a third bowl, whisk the two eggs until they’re smooth and uniform.

Step 3: Now, back to the zucchini. Take a fresh paper towel and press firmly on each slice to blot away all the released moisture. Be thorough here—the drier they are, the crispier they’ll get. This step feels a little fussy, but I promise it makes all the difference in the world.

Step 4: Preheat your oven to 425°F (220°C) and line your baking sheets with parchment paper. For the absolute best airflow and crispness, place a wire cooling rack on top of the baking sheet and spray it lightly with oil. This setup lets heat circulate all around the chips.

Step 5: Time for the assembly line! Take one dried zucchini round and dredge it in the flour, tapping off any excess. Next, dip it fully into the beaten egg, letting the excess drip back into the bowl. Finally, press it firmly into the panko-parmesan mixture, ensuring both sides are thoroughly coated. The pressing action is key—it helps the crumbs adhere.

Step 6: Arrange the coated zucchini slices in a single layer on your prepared baking sheet or wire rack. Make sure they aren’t touching each other. This gives them room to breathe and crisp up, rather than steaming their neighbors. A little space goes a long way.

Step 7: Lightly drizzle or spray the tops of the chips with your olive oil. This will help them achieve a beautiful, deep golden-brown color as they bake. Pop the baking sheets into the preheated oven and bake for 10 minutes.

Step 8: After 10 minutes, carefully flip each chip over. You’ll notice the bottoms are already starting to get golden. Return them to the oven for another 10-15 minutes, until they are uniformly crispy and deeply golden brown. Keep a close eye on them during the last few minutes, as ovens can vary.

Step 9: As soon as you take them out of the oven, let them cool for a minute or two on the baking sheet. They’ll crisp up even more as they cool. Serve them immediately while they’re at their peak of warmth and crunch. Honestly, the sound they make when you bite into one is pure joy.

Serving Suggestions

Complementary Dishes

Grilled Lemon Herb Chicken — The bright, zesty flavors of the chicken cut through the rich, cheesy coating of the chips perfectly, creating a balanced and satisfying plate.
A Simple Burger — Skip the fries and pile these crispy zucchini chips on the side for a gourmet twist on a classic; their texture is a fantastic contrast to a juicy burger.
Fresh Tomato Basil Soup — Use these chips as dippers instead of croutons for a delightful crunch that stands up beautifully to the creamy, acidic soup.

Drinks

A Crisp Lager or Pilsner — The clean, effervescent quality of a light beer washes the palate clean between bites, making each chip taste as vibrant as the first.
Sparkling Water with Lemon — The bubbles and citrus act as a palate cleanser, ensuring the rich, garlicky flavor of the chips shines through every single time.
An Unoaked Chardonnay — This wine has enough body to stand up to the parmesan, but its crisp, apple-like notes won’t overpower the delicate zucchini flavor.

Something Sweet

Lemon Sorbet — After all that savory, garlicky goodness, a scoop of tart, refreshing lemon sorbet is the perfect, palate-cleansing finish that feels light and elegant.
Dark Chocolate-Dipped Strawberries — The bittersweet chocolate and sweet fruit provide a simple, sophisticated counterpoint to the meal without being too heavy.
Almond Biscotti — A crunchy, not-too-sweet cookie you can nibble on with a cup of coffee provides a lovely textural echo to the crispy chips you just enjoyed.

Top Mistakes to Avoid

Mistake: Skipping the salting and drying step. This is the number one reason zucchini chips turn out soggy. That extra moisture has to go before they hit the oven, or they’ll just steam in their own juices.
Mistake: Using pre-shredded parmesan from a bag. It doesn’t melt as well and can leave your coating with a slightly gritty, less cohesive texture. Freshly grated is the way to go for maximum flavor and melt.
Mistake: Crowding the baking sheet. If the chips are too close together, the steam they release gets trapped, creating a humid environment that prevents proper crisping. Give them their personal space!
Mistake: Not flipping them halfway. The bottom side will cook and brown faster than the top. Flipping ensures an even, all-over golden crispness instead of one side being perfect and the other pale.

Expert Tips

Tip: Use a wire rack for baking. Elevating the chips allows hot air to circulate on all sides, mimicking the effect of a fryer. This is the pro-move for achieving maximum crunch from edge to center.
Tip: Add a pinch of cornstarch to the flour. Just a tablespoon mixed into your dredging flour can work wonders. It creates an even crispier outer shell that adheres beautifully to the zucchini.
Tip: Spritz with oil right before baking. Instead of drizzling, use an oil mister. This gives you a fine, even coating of oil that promotes browning without making the chips greasy or weighing down the delicate coating.
Tip: Re-crisp leftovers in the air fryer. If you have any leftovers (a rare occurrence!), pop them in an air fryer at 375°F for 2-3 minutes. It works far better than a microwave at bringing back that initial crunch.

FAQs

Can I make these ahead of time?
You can prep them up to the coating stage! Arrange the coated, unbaked chips on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for a few hours. Bake them straight from the fridge when you’re ready, adding a minute or two to the cooking time. I don’t recommend baking them fully in advance, as they are truly best served fresh from the oven.

Can I use an air fryer instead of an oven?
Absolutely! An air fryer is a fantastic tool for this recipe. Cook them in a single layer at 400°F for about 10-12 minutes, shaking the basket halfway through. They often get even crispier in the air fryer due to the powerful, concentrated airflow. Just keep a close eye on them as they can go from golden to dark brown quickly.

My chips came out soft. What went wrong?
This almost always comes down to moisture. Either the zucchini wasn’t salted and dried thoroughly enough, the oven temperature was too low (use an oven thermometer to check!), or the baking sheet was overcrowded. Next time, be ruthless with the paper towels when drying and make sure your oven is properly preheated and hot enough to quickly vaporize any remaining water.

Can I use a different type of cheese?
You can experiment, but parmesan is ideal because it’s dry and salty. A similar hard, aged cheese like Pecorino Romano would work well. Softer, wetter cheeses like cheddar or mozzarella will release more oil and moisture as they melt, which can lead to a greasier, less crisp result. If you do try another cheese, mix it with the panko and keep the quantity similar.

Are these gluten-free?
Yes, they can be easily adapted! Simply use a 1:1 gluten-free all-purpose flour blend for the initial dredge and certified gluten-free panko breadcrumbs (now widely available) for the coating. The method and all other ingredients remain exactly the same, and you’ll still achieve a wonderfully crispy chip.

Garlic Parmesan Zucchini Chips

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 45 minutes

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Make crispy Garlic Parmesan Zucchini Chips with this easy baked recipe. A perfect healthy snack or side dish that's bursting with flavor. Get the recipe now!

Ingredients

For the Ingredients

2 medium zucchinis (about 500 g total)
1 cup panko breadcrumbs
1/2 cup finely grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/2 cup all-purpose flour
2 large eggs
2 tablespoons olive oil or avocado oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

01
First, prep your zucchini. Slice them into consistent 1/4-inch rounds. If they're much thicker, they'll steam and become soft; any thinner, and they might burn. Lay the slices out on a layer of paper towels, sprinkle both sides with about half of the salt, and let them sit for 10 minutes. You'll notice beads of moisture forming on the surface—that's exactly what we want.
02
While the zucchini is sweating, make your coating. In one shallow bowl, combine the panko, grated parmesan, garlic powder, oregano, smoked paprika, and the remaining salt and pepper. Mix it all together with a fork until it's well combined and looks like a savory, golden rubble. In a second bowl, place your flour. In a third bowl, whisk the two eggs until they're smooth and uniform.
03
Now, back to the zucchini. Take a fresh paper towel and press firmly on each slice to blot away all the released moisture. Be thorough here—the drier they are, the crispier they'll get. This step feels a little fussy, but I promise it makes all the difference in the world.
04
Preheat your oven to 425°F (220°C) and line your baking sheets with parchment paper. For the absolute best airflow and crispness, place a wire cooling rack on top of the baking sheet and spray it lightly with oil. This setup lets heat circulate all around the chips.
05
Time for the assembly line! Take one dried zucchini round and dredge it in the flour, tapping off any excess. Next, dip it fully into the beaten egg, letting the excess drip back into the bowl. Finally, press it firmly into the panko-parmesan mixture, ensuring both sides are thoroughly coated. The pressing action is key—it helps the crumbs adhere.
06
Arrange the coated zucchini slices in a single layer on your prepared baking sheet or wire rack. Make sure they aren't touching each other. This gives them room to breathe and crisp up, rather than steaming their neighbors. A little space goes a long way.
07
Lightly drizzle or spray the tops of the chips with your olive oil. This will help them achieve a beautiful, deep golden-brown color as they bake. Pop the baking sheets into the preheated oven and bake for 10 minutes.
08
After 10 minutes, carefully flip each chip over. You'll notice the bottoms are already starting to get golden. Return them to the oven for another 10-15 minutes, until they are uniformly crispy and deeply golden brown. Keep a close eye on them during the last few minutes, as ovens can vary.
09
As soon as you take them out of the oven, let them cool for a minute or two on the baking sheet. They'll crisp up even more as they cool. Serve them immediately while they're at their peak of warmth and crunch. Honestly, the sound they make when you bite into one is pure joy.