Crispy Parmesan Zucchini Chips
These crispy, golden zucchini chips are coated in Parmesan and panko breadcrumbs for the perfect crunchy snack or side dish.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
2 medium zucchini, sliced ⅛-inch thick
½ cup grated Parmesan cheese
¼ cup panko breadcrumbs
½ teaspoon garlic powder
Salt and black pepper, to taste
1 large egg, beaten
Cooking spray
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the zucchini slices dry with paper towels to remove excess moisture.
In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and pepper.
Place the beaten egg in a separate bowl.
Dip each zucchini slice into the beaten egg, allowing any excess to drip off.
Press each slice into the Parmesan breadcrumb mixture, coating both sides evenly.
Arrange the coated zucchini slices in a single layer on the prepared baking sheet, leaving a little space between each slice.
Lightly spray the tops with cooking spray.
Bake for 20–25 minutes, flipping the chips halfway through, until they are golden brown and crispy.
For extra crispiness, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Serving Suggestions
Serve warm with your favorite dipping sauce, such as:
Marinara sauce
Ranch dressing
Garlic aioli
Spicy mayo
Tips
Slice the zucchini evenly for consistent cooking.
Patting the zucchini dry helps the coating stick and makes the chips crispier.
These are best enjoyed fresh, as they soften when stored. If needed, reheat in the oven or air fryer for a few minutes to restore their crispness.
