Crispy Zucchini Chips Recipe
We love making these crispy zucchini chips because they’re ridiculously easy and addictive. They’re ready in just 20 minutes, and you only need 3 ingredients.
Kitchen Note
For perfectly crispy chips, make sure to not overcrowd the baking sheet and flip them halfway through baking. Also, keep an eye on them in the last 5 minutes as they can go from perfect to burnt quickly.
Why this Zucchini Chips works
- Crispy exterior and tender interior
- Savory and slightly sweet flavor
- Prep time is just 10 minutes
- Perfect for a quick weekday snack
- Best for a healthy snack or side dish
What you’ll need
The key to this recipe is using fresh zucchinis and not over-breading them, so they stay crispy and delicious.
- 2 large zucchinis
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup grated Parmesan cheese
- 1 egg
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Tips for getting this right
- Slice zucchinis evenly for consistent cooking
- Don’t overcrowd the baking sheet
- Flip chips halfway through baking
- Check on them frequently towards the end
- Make ahead and store in airtight container
Swaps and substitutions
For a gluten-free version, use gluten-free breadcrumbs. You can also use sweet potatoes or beets for a different flavor. For a vegan version, replace parmesan cheese with nutritional yeast.
Storing and reheating
Store leftover chips in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to regain crispiness. You can also freeze them for up to a month and bake straight from the freezer.
Common questions
Yes, you can make zucchini chips in an air fryer at 375°F for about 5-7 minutes, shaking halfway through.
To make extra crispy chips, try soaking sliced zucchinis in cold water for 30 minutes before baking to remove excess moisture.
Crispy Zucchini Chips
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Slice the zucchinis into 1/8-inch thick rounds. Place them in a large bowl.
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3In a separate bowl, mix together the flour, salt, black pepper, and garlic powder. Sprinkle the mixture evenly over the zucchinis and toss to coat.
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4In a separate bowl, beat the egg until lightly beaten. Dip each zucchini slice into the egg, coating both sides evenly.
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5In a third bowl, mix together the panko breadcrumbs and Parmesan cheese. Coat the egg-coated zucchini slices in the breadcrumb mixture, pressing gently to adhere.
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6Place the coated zucchini slices on the prepared baking sheet in a single layer. Drizzle the olive oil over the zucchinis.
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7Bake for 15 minutes, then flip the zucchinis over and bake for an additional 10-15 minutes, or until crispy and golden brown.
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8Remove the zucchini chips from the oven and let them cool on the baking sheet for 5 minutes before serving.
Give these crispy zucchini chips a try and let us know how they turn out! We’d love to hear your feedback.