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    Home / Snacks / Oven Baked Zucchini Chips

    Oven Baked Zucchini Chips

    Published: Jul 31, 2021 Modified: Mar 17, 2025 by Jillian This post may contain affiliate link. This blog generates income via ads

    Jump to Recipe Print Recipe

    These tasty Oven-Baked Zucchini Chips are crunchy, crispy, quick, and easy to make and they will not last long in your house 😉

    oven baked zucchini chips in a bowl filled with parchment paper on a white wooden board

    Oven-baked zucchini chips are one of my favorite things to make.  They taste like a guilty pleasure and the amount you get from one zucchini is more than enough!  With this particular recipe, I used 2 small zucchinis, but you can also use 1 large. Either way, you have leftovers. 

    Some people even call them zucchini parmesan chips because obviously, you are using parmesan cheese.  You can make them without parmesan too if you aren't a fan, but I love my cheese 🙂 These are also super simple to make, as are most of my recipes!

    Ingredients to make this dish

    You don't need much and it takes minimal time, but these are the ingredients to make this dish.  I used:

    birds eye view of zucchini, eggs, panko, parmesan cheese, salt and pepper, and italian seasoning
    1. 1 large zucchini, or 2 small. to identify a good zucchini, make sure the vegetable feels firm yet tender with shiny or glossy skin.
    2. 1 cup panko crumbs. I recommend using panko instead of using bread crumbs because panko absorbs less oil and produces a lighter and crunchier taste.
    3. 2 eggs.  large and whisked
    4. coconut cooking spray. the trick to crisping these zucchini chips is to spray them before baking with coconut cooking spray.
    5. OPTIONAL: I have noticed lately that I am a huge fan of truffle. I sprinkled this on top at the end and I couldn't shoved enough chips in my mouth at once. Truffle Salt!
    6. OPTIONAL: If you want a tasty dip you can use marinara dip or my favorite Tessemae's Classic Ranch!

    Cookware to make this dish

    1. Baking tray. I like using these Rachael Ray trays because of the grips on the sides, click here if interested.
    2. Shallow dishes. When I coat the zucchini sticks in egg and then in the panko mix I like to use shallow dishes.  Try these out. They can also be used as serving bowls because they are wide and shallow. 
    3. Mandoline Slicer. If you have good knife skills by all means kudos to you! I have newly purchased this amazing product that I will continue to use from now on. Fullstar Mandoline Slicer I've created a step-by-step below on how I used this slicer for these oven baked zucchini chips.
    mandoline slicer, 2 zucchini, and safety glove
    Lay out your mandoline slicer, safety glove, and zucchini.
    mandoline slicer with a hand wearing a safety glove and holding a zucchini to slice
    Wearing your safety glove, hold zucchini in one hand and move it back and forth over slicer.
    mandoline slicer and a crate of sliced zucchini
    Continue until your basket is full. Dump sliced zucchini into a bowl and keep slicing until you've used your whole zucchini.
    mandolin slicer and a hand holding very thin zucchini chips
    Check out how thin the chips come out!

    How to make zucchini chips

    Preheat oven to 425 degrees.  Line a baking tray with parchment paper and set aside.

    Start by slicing the zucchini.  Cut off each end. Then, slice into super thin circles starting at one end of the zucchini and working your way to the other. Either use a cutting board and chef's knife or the mandoline slicer like I suggested above. Lightly sprinkle your sliced zucchini with kosher salt and pepper to your liking.

    Combine the panko breadcrumbs, Italian seasoning, and grated parmesan cheese in a shallow dish.

    Whisk the eggs together in a separate dish. Working in batches dip each zucchini chip into the egg and then into the panko mixture.  Next, set each coated chip on the baking tray. Continue until you've used all your chips. Spray the tops of the zucchini chips with coconut cooking spray to crisp them up.

    zucchini chip being dipped into egg
    Step 1
    zucchini chip being dipped into panko mix
    Step 2
    zucchini chips covered in panko breadcrumbs lined up on a baking tray
    Step 3
    full tray of zucchini chips on a baking tray lined with parchment paper
    Step 4

    Bake for 8 to 10 minutes until lightly brown.  Remove from oven and if desired sprinkle with a dash of truffle salt before serving. You can dip in marinara sauce, ranch, or your favorite dipping sauce.

    birds eye view of baked zucchini chips in a bowl lined with parchment paper on a wooden white board

    Best time of year to eat zucchini

    Zucchini is a summer squash whose fruit is harvested when its immature seeds and rind are still soft and edible. Ordinary zucchini fruits are any shade of green. At maturity, they can grow to nearly 1 meter or about 3 feet in length. Zucchini's peak season is June through August, but it is also fairly easy to find in supermarkets year-round.

    Temperature to cook zucchini chips

    You will bake your zucchini chips at 425 degrees Fahrenheit. I baked mine for only 8 to 10 minutes. Some ovens might go a little longer, but no more than 12 minutes. The time will depend on how thick or thin you slice your zucchini. Since I used a Mandoline slicer my chips were extremely thin.

    close up of oven baked zucchini chips in a bowl filled with parchment paper

    Why you will LOVE this recipe

    First of all, these chips are baked and not fried so you're not using all that greasy oil to fry them up. Zucchini is also low in carbs and has a good amount of fiber. Zucchini is also rich in several vitamins, minerals, and other beneficial plant compounds. Zucchini chips are a perfect alternative for a healthy snack or a healthy side dish.

    Tips and FAQ's

    What is the best time of year to eat zucchini?


    Zucchini is a summer squash whose fruit is harvested when its immature seeds and rind are still soft and edible. Zucchini's peak season is June through August, but it is also fairly easy to find in supermarkets year-round.

    A tip to be sure your breadcrumbs stick!


    When you're coating your chips, make sure you really press down firmly when dipping them in the breadcrumbs. This will help them really stick to the zucchini chips.

    How to make zucchini not soggy?


    When you bake your chips, elevate them by placing them on a baking rack. Then set the baking rack on top of your baking pan.

    Other recipes you may also like

    • Easy Chicken Parmesan Stuffed Zucchini Boats
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      Easy Chocolate Chip Zucchini Bread
    • air fryer sweet potato fries on a piece of parchment paper with ketchup in a circle container.
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    If you give these chips a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!

    oven baked zucchini chips in a bowl filled with parchment paper on a white wooden board

    Baked Zucchini Chips

    These tasty oven baked zucchini chips are crunchy, crispy, quick and easy to make and they will not last long in your house 😉
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    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American
    Diet: Low Calorie
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 40 chips
    Calories: 19kcal
    Author: Jillian Schneider

    Equipment

    • baking tray
    • cutting board
    • paring knife
    • mandoline slicer optional instead of slicing zucchini by hand

    Ingredients

    • 1 large zucchini or 2 small
    • 1 cup panko bread crumbs
    • 2 tbsp italian seasoning
    • kosher salt to taste
    • black pepper to taste
    • ¼ cup grated parmesan cheese
    • 2 eggs
    • coconut cooking spray
    • dash truffle salt OPTIONAL
    • ranch dressing for dipping OPTIONAL
    • marinara sauce for dipping OPTIONAL

    Instructions

    • Set aside.Preheat oven to 425 degrees.  Line a baking tray with parchment paper and set aside.
    • Start by slicing the zucchini.  Cut off each end. Then, slice into super thin circles starting at one end of the zucchini and working your way to the other. Either use a cutting board and chef's knife or the mandoline slicer like I suggested above. Lightly sprinkle your sliced zucchini with kosher salt and pepper to your liking.
    • Combine the panko breadcrumbs, italian seasoning, and grated parmesan cheese in a shallow dish.
    • Whisk the eggs together in a separate dish. Working in batches dip each zucchini chip into the egg and then into the panko mixture.  Next, set each coated chip on the baking tray. Continue until you've used all your chips. Spray the tops of the zucchini chips with coconut cooking spray to crisp them up.
    • Bake 8 to 10 minutes until lightly brown.  Remove from oven and if desired sprinkle with a dash of truffle salt before serving. You can dip in marinara sauce, ranch, or your favorite dipping sauce.

    Notes

    How can my kids help?
    Have your child join in on the assembly line of dipping the sliced zucchini into the eggs, then panko mix, then on the parchment paper.  They will love getting their hands dirty 😉
    To help make your zucchini chips avoid becoming soggy, elevate them by placing them on a baking rack. Then set the baking rack on top of your baking pan.
    When you're coating your chips, make sure you really press down firmly when dipping them in the breadcrumbs. This will help them really stick to the zucchini chips.

    Nutrition

    Serving: 1cup | Calories: 19kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 18.7mg | Sodium: 46.2mg | Potassium: -3mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
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