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–+ servings
Crunchy Zucchini Chips

Crunchy Baked Zucchini Chips

Emma
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 4
Calories 85 kcal

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

Nutrition

Nutrition Facts
Crunchy Baked Zucchini Chips
Amount per Serving
Calories
85
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword healthy snacks, zucchini chips
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