Crispy Baked Zucchini Chips (Easy Oven Recipe) + Video
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Baked Zucchini Chips make a delicious healthy snack or appetizer that’s perfect for dipping! Make this breaded baked zucchini recipe with your favorite spice blend, then enjoy crispy zucchini chips baked to perfection in no time!
I love this golden brown snack! Simple ingredients make up this simple low carb snack, making it the perfect afternoon snack or easy zucchini recipe.
When it comes to healthy zucchini recipes, add this to the top of your list.
I make this recipe all the time during zucchini season, because these easy zucchini chips are so good!
It’s one of the easiest ways to use summer zucchini from the garden, and one of the best things to snack on! Pair with your favorite dipping sauce and enjoy this delicious snack!
Table of Contents
Baked Zucchini Chips
Zucchini is a jack-of-all-trades in the food world. Not only is it good for you, but it can fill almost any role.
From zucchini noodles and soup to zucchini fries and even bread, there’s no shortage of ways to enjoy this versatile veggie!
My favorite option is probably as an appetizer — baked zucchini chips are one of the best solutions for easy entertaining. Plus, I absolutely love how customizable they are!
Lately, I’ve been whipping up a batch of for our evening TV time. It’s been great to wind down the day with a little entertainment and some guilt-free snacking.
Recipe Video
If breading is a problem, you can use gluten-free panko crumbs or make my grilled zucchini recipe instead!
Or, try a different baked appetizer like cheese stuffed pretzel bites or Hawaiian meatballs.
Ingredient Notes and Substitutions
- Squash – This baked zucchini chips recipe is written to use 3-4 medium-sized zucchini. If you’re shopping by weight, this should be about 1 to 2 pounds.
Italian squash should be firm and dark green in color, without any large gashes or bruising. - Breadcrumbs – You’ll need panko breadcrumbs to get the crunchiest coating on zucchini chips in the oven.
I wouldn’t substitute another variety — it just won’t work the same. - Cheese – Grab a fresh block of Parmesan and grate it yourself. Finer shreds blend better into the breadcrumb coating, and the flavor is better too!
Seasoning Options for Breaded Baked Zucchini
- Fresh Herbs – If you love the flavor of fresh herbs, add 1/4 cup of fresh chopped basil or oregano to the panko mixture.
- Garlic – For the garlic fans out there, you can substitute 1-2 teaspoons of garlic salt instead of regular salt.
- Flavored Vinegar – Create a deliciously tangy flavor with a drizzle of white or balsamic vinegar over the oven baked zucchini chips.
- Spice it up! If you love a little kick of spicy heat, add a dusting of paprika or a few red pepper flakes before popping zucchini chips in the oven.
How to Make Zucchini Chips in Oven
Slice the squash into rounds and toss with olive oil until thoroughly coated on all sides. Be sure the slices are the same thickness so they cook evenly.
Coat with a mixture of panko breadcrumbs, grated Parmesan, salt, and pepper, then arrange on foil-lined baking sheets coated with cooking spray.
Then, zucchini chips are baked for 20-25 minutes at 450°F.
If you want the panko coating to be extra dark and crispy, be generous when you spray the baking sheet with cooking spray.
Then, spray the tops of the squash rounds as well.
While these are referred to as “chips,” it’s only due to the round shape.
Baked zucchini chips will be crunchy on the outside (due to the breading) but soft and tender on the inside.
Zucchini Chips Baked FAQ
Squash has a high water content, and the liquid seeps out as it is cooked. Overbaking is the number one culprit of soggy squash!
As an extra precaution, you can salt the zucchini before breading it. Lay the slices in a single layer on a paper towel and sprinkle with kosher salt.
Then, rinse thoroughly after a few minutes and pat dry. If you do this, you may want to reduce the amount of salt in the breading.
No need! In fact, you want those peels to stay on — they help keep baked zucchini chips hold their shape.
Technically, yes, but you’ll lose that irresistibly crunchy texture. It’s really best to make and enjoy breaded baked zucchini right away.
Store leftovers in the refrigerator in an airtight container for 2 to 3 days. Reheat in the air fryer to get the panko coating nice and crispy again.
Best Dipping Sauces for Oven Baked Zucchini Chips
I usually prepare breaded baked zucchini with simple seasonings, whether I’m by myself or entertaining the neighbors.
There are so many ways to customize the flavor with dipping sauces, and this way, you can enjoy several different options at once!
- Any flavor of ranch dressing (classic, spicy, buttermilk ranch, etc)
- Honey mustard sauce
- BBQ sauce
- Cocktail sauce
- Aioli (garlic aioli is fantastic!)
- Ketchup
- Tzatziki sauce
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Veggie Recipes
Crispy Baked Zucchini Chips (Easy Oven Recipe) + Video
Equipment
Ingredients
- 4 medium zucchini, sliced into 1/4″ to 1/2″ pieces
- 3 tablespoons olive oil
- 1 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- Dipping sauce of your choice
Instructions
- Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.
- Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.
- In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.
- Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.
- Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.
- Serve baked zucchini chips immediately with dipping sauce of your choice.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published January 2018, updated and republished July 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I've been using almost the same recipe for years. To lighten the sodium I only bread one side and no added sodium. Calories are almost 1/2 fue to coating on 1 side only. For people with CKD this makes it doable for their sodium limitations. I add italianing seasonings to the panko/parmesan topping. For less calories just spray lightly with coconut oil. Just enough to help topping adhere
The perfect appetizer! I need to make a batch ASAP!
When I first looked at this I though dang I have to deep fry,
can you imagen my happy face when I realized they bake in the oven.
Love it THANK YOU!!!!!
Love this so much! Thank you!
These are so good! I like fried zucchini but baked is just as good.
Love this recipe. There seems to be a surplus of Zucchini around here and this is another way to enjoy. I do wish you had an option JUMP TO RECIPE at the top of your recipes. It really helps if your in a hurry looking for ingredients to buy.
These zucchini chips are absolutely delicious! They were crispy, flavorful, and easy to make. My family loved them!
Hi Harper!
Glad you enjoyed our recipe!!
TSRI Team Member,
Devlyn