Oven-Baked Zucchini Chips
These Oven-Baked Zucchini Chips are a simple way to turn fresh zucchini into something crispy and snackable. With a light breadcrumb coating and a hit of Parmesan, they come out golden on the outside and tender in the middle.

They’re great when you want something crunchy without frying. The coating adds just enough flavor, and baking keeps things easy and hands-off. Serve them right out of the oven while they’re still crisp, and they disappear fast.
Helpful Tips
- Slice the zucchini evenly so everything bakes at the same rate and you don’t end up with a mix of soggy and overdone pieces.
- Don’t overcrowd the pan or the chips will steam instead of crisp up. Give them space.
- Flip halfway through baking to get both sides golden and evenly crisp.
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Oven-Baked Zucchini Chips
These oven-baked zucchini chips are crispy and snackable with a light breadcrumb coating and a hit of Parmesan, they come out golden on the outside and tender in the middle.
Ingredients
- 1 large zucchini cut into 1/8 inch slices
- 1/3 cup breadcrumbs
- 1/4 cup Parmesan cheese finely grated
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 3 tablespoons milk
Instructions
- Preheat the oven to 425°F(220°C). Lightly grease a baking sheet covered with parchment paper.
- In a bowl, mix together the breadcrumbs, Parmesan cheese, pepper, and garlic powder.
- In another bowl, pour in the milk.
- Dip zucchini slices into milk and dredge in breadcrumbs to coat. If necessary, press crumbs onto zucchini slices to ensure they stick.
- Set the zucchini spaced out on the baking sheet.
- Bake for 15 minutes, flip, and continue baking until golden, about 10-15 minutes.
- Serve immediately, or cool completely before storing in an airtight container.
Nutrition
Calories: 51kcalCarbohydrates: 6gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 116mgPotassium: 114mgFiber: 1gSugar: 2gVitamin A: 110IUVitamin C: 6mgCalcium: 75mgIron: 0.5mg
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