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–+ servings
Overhead view of baked zucchini chips on plate

Zucchini Chips

5 From 3 reviews . Help us out! Review HERE.Help out & review HERE
Cheesy, crispy oven-baked zucchini chips are the best way to eat your veggies! They're easy to make and impossible to resist.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 3 -4 servings
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Ingredients
  

  • 2 medium zucchini about 1 pound
  • ½ cup Panko breadcrumbs
  • ½ cup white whole wheat flour or all-purpose flour
  • ¼ cup finely grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt plus an extra pinch or two
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • Nonstick cooking spray olive oil or canola oil flavored

Instructions
 

  • Place oven racks in the upper and lower thirds of your oven and preheat the oven to 425°F. Coat 2 large, rimmed baking sheets with nonstick spray.
  • Trim off the ends of the zucchini and cut crosswise into ¼-inch-thick coins. Spread the sliced zucchini onto paper towels or a dry kitchen towel. Lightly pat dry.
    Drying zucchini on kitchen towel
  • In wide, shallow dish (I use a pie dish) combine the Panko, flour, Parmesan, Italian seasoning, salt, garlic powder, and pepper. In a separate wide-shallow dish briskly whisk the egg until lightly foamy.
    Panko coating and egg in shallow dishes
  • Place the zucchini in the bowl with the egg, tossing to coat them evenly. Shake off any excess egg, then add them to the bowl with the panko mixture. Coat them with the panko, pressing it on lightly so that it adheres. Arrange the zucchini on the baking sheets, ensuring they do not touch. Repeat with remaining zucchini.
    Zucchini being dredged in panko
  • Lightly coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with spray once more. Return to the oven, rotating the pans 180 degrees and switching their positions on the upper and lower racks, then continue baking for 10 additional minutes, until the crumbs are crisp and golden and the insides are tender. Immediately sprinkle with a pinch of additional salt. Serve right away (the chips will soften as they sit).
    Overhead view of zucchini rounds coated in panko on baking sheet

Notes

  • To make vegan, use nutritional yeast in place of parmesan; swap the egg for a flax egg made with nondairy milk.
  • Adapted from my Zucchini Fries
  • TO STORE: Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. I don’t recommend freezing this recipe, as the zucchini will end up mushy the second time around.
  • TO REHEAT: To re-crisp the zucchini chips, heat them in a 425ºF oven or air fryer until warmed through.

Nutrition

Serving: 1(of 3)Calories: 189kcalCarbohydrates: 27gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 69mgPotassium: 430mgFiber: 4gSugar: 4gVitamin A: 430IUVitamin C: 23mgCalcium: 142mgIron: 2mg
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