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!
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.
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.
If breading is a problem, you can use gluten-free panko crumbs or make my grilled zucchini recipe instead!
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!)
- Tzatziki sauce
With love, from our simple kitchen to yours.
Other Easy Veggie Recipes
Baked Zucchini Chips + Video
- 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
- 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.
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 August 2023
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