Crispy Baked Zucchini Chips

Crispy Baked Zucchini Chips are a crunchy, cheesy snack made from simple zucchini rounds. They're light, flavorful and perfect for dipping.

Thin zucchini rounds coated in Parmesan and panko and baked until golden and crunchy. A healthy, crunchy snack. Think of them as a healthier alternative to potato chips that still satisfies your craving for crunch.

Why You’ll Love This Recipe

• Crunchy and cheesy
• Healthy snack
• Low in calories
• Easy to make

Ingredients for Crispy Baked Zucchini Chips

• 2 medium zucchini, sliced into 1/8-inch rounds
• 1/2 tsp salt
• 1/2 cup (30 g) panko breadcrumbs, finely crushed
• 1/2 cup (50 g) grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1 egg white, beaten
• Olive oil spray

Equipment You’ll Need

• Sharp chef's knife or mandoline with julienne blade
• Two rimmed baking sheets
• Oven-safe wire rack (optional, for extra crispiness)
• Three shallow bowls for the breading station
• Paper towels or clean kitchen towel

Ingredient Notes

• Zucchini: Slice thin and even.
• Egg white: Helps the coating stick without heaviness.
• Panko: Crush it finely for even coverage.

The Secret to Crunchy Zucchini Chips

Thin, dry slices are the foundation of crunchy chips. A mandoline gives even thickness so all the chips crisp at the same time, and baking on a rack lets air flow underneath. Egg white keeps the coating light and crisp.

Full measurements and printable instructions are in the recipe card below.

How to Make Crispy Baked Zucchini Chips

Step 1

Preheat the oven to 425°F (220°C) and set wire racks on baking sheets.

Step 2

Salt the zucchini slices, rest 10 minutes and pat very dry.

Step 3

Mix the panko, Parmesan, garlic powder and Italian seasoning.

Step 4

Dip each slice in egg white, then press into the crumbs.

Step 5

Arrange on the racks, spray with oil and bake 20-25 minutes until golden and crisp.

Step 6

Cool 2 minutes and serve with marinara.

Tips for the Best Results

• Use a mandoline.
• Bake on racks.
• Watch closely near the end.

Variations to Try

• Add chili powder for spice.
• Use everything bagel seasoning.
• Try with yellow squash.

What to Serve With It

Serve with marinara, ranch or tzatziki as a snack or party appetizer.

Storage and Reheating

Thin, even slices are key; a mandoline makes this easy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Is It Healthy?

Zucchini is very low in calories and carbohydrates, which makes these chips a smart swap for regular potato chips. Using egg white instead of whole eggs keeps the coating light, and baking instead of frying means much less fat. You still get a crunchy, savory snack with plenty of flavor from Parmesan and herbs. They're perfect for afternoon cravings, lunchboxes and movie nights when you want something crunchy but not heavy.

Perfect for Any Occasion

Zucchini chips are a great snack for movie nights, lunchboxes and parties. Serve them on a snack board or as a crunchy side with sandwiches.

Make-Ahead and Freezing Tips

Slice and salt the zucchini a few hours ahead; pat dry and coat right before baking. Chips are best eaten the same day.

Frequently Asked Questions

Can I air fry zucchini chips?

Yes, at 375°F for 8-10 minutes.

Why are my chips soggy?

Slices may be too thick or wet.

How do I store them?

Best fresh; re-crisp in the oven.

Can I make them keto?

Use almond flour instead of panko.

Can I use yellow squash?

Yes, it works the same way.

Final Thoughts

Crunchy, cheesy and light, these zucchini chips are a guilt-free snack.

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