Crunchy Baked Zucchini Chips
These crispy, healthy baked zucchini chips are the perfect guilt-free snack! Made with simple ingredients and seasoned to perfection, they deliver satisfying crunch while being low-carb, gluten-free, and diet-friendly. Perfect for dipping or enjoying on their own.
Equipment
- Mandoline slicer or sharp knife
- 2 large baking sheets
- Wire racks (optional but recommended)
- Parchment paper or Silpat mats
- Paper towels
- Shallow bowls (for coating)
Ingredients
- 2-3 medium zucchini about 1.5 lbs
- 2-3 tablespoons olive oil
- 1-2 teaspoons kosher salt or sea salt
- 1/2 cup panko breadcrumbs optional, for coating
- 1/4 cup almond flour optional, for coating
- 1/2 cup finely grated Parmesan cheese optional, for coating
- 1 large egg beaten (optional, for coating)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper optional
Instructions
- Preheat oven to 425°F (220°C). Line 2 large baking sheets with parchment paper or place wire racks on top of baking sheets.
- Prepare zucchini: Wash and slice zucchini into 1/8-inch thick rounds using a mandoline slicer or sharp knife for uniform thickness.
- Remove moisture: Lay zucchini slices on paper towels, cover with more paper towels, and press gently with a baking sheet for 15-20 minutes. OR sprinkle with salt, place in colander for 10-30 minutes, then rinse and pat completely dry.
- Prepare coating (if using): In a shallow bowl, mix panko breadcrumbs, almond flour, Parmesan cheese, garlic powder, onion powder, paprika, and black pepper. Beat egg in another shallow bowl.
- Coat zucchini: If using coating, dip each slice in beaten egg, then coat with breadcrumb mixture. If not coating, brush slices lightly with olive oil and season with salt and desired spices.
- Arrange on baking sheets: Place zucchini slices in single layer with space between each piece. Don't overcrowd.
- Bake: For 17-20 minutes, flipping halfway through, until golden brown and crispy. Remove chips that are done and return any that need more time.
- Cool: Transfer to paper towels to absorb excess oil. Serve immediately for best crispiness.
Notes
- For maximum crispiness, ensure zucchini slices are completely dry before baking
- Use a wire rack over baking sheet for optimal air circulation
- Larger, more mature zucchini often work better as they contain less water
- Chips are best served immediately but can be stored in airtight container for 2-3 days
- To re-crisp stored chips, bake at 350°F for 8-10 minutes
- Air Fryer Option: Cook at 375°F for 10-15 minutes, shaking basket every 5 minutes
- Low Temperature Option: Bake at 235°F for 1.5-2 hours for extra crispy results
- For vegan version: Replace egg with flaxseed-nut milk mixture and use nutritional yeast instead of Parmesan
- For keto version: Skip breadcrumbs and use extra Parmesan cheese