This post may contain affiliate links. Please read my privacy policy.
Crispy Parmesan Zucchini Chips with thinly-sliced zucchini coated with Parmesan cheese and bread crumbs. This oven baked zucchini chips are healthy and low calorie.
Parmesan zucchini chips are one of my favorite munchies and I have the perfect recipe that produces crispy, crunchy and delicious zucchini chips.
Zucchini is in peak season now, at the stores and farmers markets.
Zucchini chips are well loved by many but this recipe is different as the the zucchinis are sliced into very thin slices, making the zucchini chips extra crispy, light and absolutely delicious.
Bake them in the oven for only 10 minutes and you have the most shattering crispy Parmesan zucchini chips.
My little picky eater ate a lot of them, not even knowing that he was eating zucchinis (which he never eats!). This is a winner, try the recipe!
Frequently Asked Questions
This recipe is only 302 calories per serving.
What To Serve With Parmesan Zucchini Chips
Serve these chips with Zucchini Dip. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Parmesan Zucchini Fries
- Easy Zucchini Fritters
- How to Cut Zucchini Fries
- Lemon Butter Grilled Zucchini
Parmesan Zucchini Chips
Ingredients
- 2 zucchini, sliced using a Mandolin slicer
- 1 tablespoon olive oil
- 1 cup bread crumbs , or Japanese panko
- 2/3 cup grated Parmesan cheese
- 1 pinch salt
- 3 dashes ground black pepper
Instructions
- Preheat the oven to 450°F (232°C).
- In a bowl, combine the sliced zucchini with the olive oil.
- In a large bowl, combine the bread crumbs or Japanese panko with the Parmesan cheese, salt, and black pepper. In batches, coat the zucchini with the breadcrumb mixture, ensuring both sides are evenly coated.
- Transfer the zucchini to a baking sheet lined with parchment paper (you may need two baking sheets). Arrange the zucchini slices closely together. Sprinkle a little bit of the leftover breadcrumb mixture on top of each slice. Bake for 10 minutes, or until the surface turns brown.
- Remove the trays from the oven and sprinkle the leftover breadcrumb mixture on the other side of the zucchini. Bake for another 10 minutes, or until they turn brown. Remove from the oven and serve immediately with Ranch dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Our neighbor gave us a zucchini plant this spring and we have been over run by zucchini. I have been trying every recipe possible and this is the BEST. We ate every bite. Of course we added some garlic aioli and made it amazing. THANK YOU.
Thanks.
Anyone cook these in an air fryer? If so..what temp, timing?
Thank you for sharing this mouth-watering recipe!!
Is the parmesan freshly grated or the shaker container?
Freshly grated.
I like many of your recipes.
Thanks for your comment!
what is the dipping sauce
It’s Ranch.
Delicious! So much easier than the version that requires dipping in egg first. Somehow, that feels like so much more work. A winner!
Hi CT, thanks for trying my Parmesan zucchini chips. No you don’t need eggs.
Hi! This looks delicious! Would this work with yellow squash? We have a ton from a friend’s garden!
I think so, please try!
This is a very good recipe
Thanks!
Yum! What a delicious way to eat zucchini!
Bee, this is OT. I apologize, but I wanted you to see this.
I just got your “Easy Chinese Recipes” cookbook from Amazon. In my best boarding school vernacular “phucking fabulous.”
You managed to do something that most Asian chefs writing for an American audience don’t. You made it a Betty Crocker-type eazy-peazy book for American home chefs who may feel at times as if they are cooking martian food. I am knowledgeable about Asian dishes and love obscure books by Asian grandmas who tell me their little secrets; reason I buy them. I know grandma never gives them up until she sees someone approaching death’s door and her kids and grandkids aren’t listening. I’m taking the dust cover off this one and hauling it to all the relatives I’m staying with this summer.
Your photos are perfect. They’re not stagey or look as if they were photographed in a multi-million dollar house in Marin County by a $5,000/ shot commercial photographer. They look like you did them at my house; ERGO, I can make this! ( I taught photography in grad school, I love beautiful work, but not product shots that don’t serve the purpose of me.) Your head font for every recipe is perfect. Inviting. Casual. Unthreatening. And your choice of recipes shows you know the American palate but are honoring Chinese culinary historicity. and you did the research to get them right. I thank you.
I completely agree with Harris Salat’s quote on the back cover. (Ono and Salat’s Japanese cookbooks are other favorites.)
MRW – awww, thanks so much for your sweet comment about my cookbook. :)
How thin do you slice the zucchini?
Thin, I used a mandolin slicer.