Hey there, fellow snack lovers! Are you ready to crunch into something deliciously crispy without any of the guilt? Today, I’m super excited to share with you my secret to making the perfect Crispy Baked Zucchini Chips right in your oven. These golden, crunchy bites are not only a game-changer for quick healthy snacks but also a fantastic way to enjoy summer zucchini. Plus, they’re so easy to make that you’ll wonder how you ever lived without them!

Why You’ll Love This Recipe

Lighter than fried zucchini chips but just as satisfying
Ready in under 30 minutes—perfect for quick family dinners or weeknight snacks
Packed with flavor from Parmesan and your choice of seasonings
A great way to use up summer zucchini
Low-calorie and guilt-free
Versatile—enjoy as a crunchy snack or as a side

Ingredients

Here’s what you’ll need to make these irresistible zucchini chips:

2 medium zucchini, sliced into ⅛-inch rounds
1½ tbsp olive oil
⅓ cup panko breadcrumbs (or GF alternative)
⅓ cup grated Parmesan cheese
¼ tsp salt (plus optional garlic powder or paprika)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the simple steps to create these perfectly crunchy baked zucchini chips!

Preheat & Prep: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure the zucchini rounds don’t stick.
Slice & Toss: Slice the zucchini into ⅛-inch rounds. Toss the slices in a bowl with olive oil until they’re evenly coated.
Coat with Crunch: In a separate bowl, mix together the panko breadcrumbs, Parmesan cheese, and salt. Press each zucchini slice into the breadcrumb mixture, ensuring both sides are well-coated. Lay the coated slices in a single layer on the prepared baking sheet.
Bake: Bake in the preheated oven for 12 minutes. Flip the zucchini chips and bake for another 10–13 minutes, or until golden and crisp.
Serve Immediately: These crunchy snacks are best enjoyed fresh. Serve with a side of Greek yogurt ranch dip or your favorite sauce for an extra burst of flavor.

Pro Tips for Making the Recipe

Here are a few tricks to ensure your zucchini chips turn out perfectly every time:

Don’t skip the prep work: Pat the zucchini slices dry with a paper towel before tossing them in oil to remove excess moisture.
Season to taste: Add a pinch of garlic powder or paprika to the breadcrumb mixture for extra flavor.
Avoid overcrowding: Bake in batches if necessary, to ensure each zucchini chip has enough space to crisp up properly.

How to Serve

These crispy zucchini chips are so versatile! Here’s how I love to enjoy them:

As a quick and healthy snack on their own
Dipped in a creamy Greek yogurt ranch dip
As a crunchy side for cinnamon sugar air fryer banana chips
Paired with a fresh salad or easy pasta recipes

Make Ahead and Storage

While these zucchini chips are best enjoyed fresh, you can store any leftovers in an airtight container at room temperature for up to 24 hours. For the crispiest results, reheat them in the oven at 350°F (175°C) for a few minutes before serving.

There you have it—your new go-to recipe for crunchy, crispy, and deliciously healthy snacks! Perfect for satisfying your cravings without any guilt. Let me know in the comments how you enjoy them, and don’t forget to share your favorite dips or pairings. Happy snacking, friends! 🥒✨