Baked Zucchini Chips + 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!

titled: Baked Zucchini Chips


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 you’re on a zucchini kick, you just have to try these Copycat Carraba’s Italian Grill Fried Zucchini Sticks!

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.

sliced zucchini in glass bowl

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!
holding bowl of panko parmesan breading for zucchini

Seasoning Options for Breaded Baked Zucchini

  • Fresh HerbsIf 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 VinegarCreate 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.
coating zucchini slice with panko breading

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.

breaded zucchini slices on foil lined baking sheet

Zucchini Chips Baked FAQ

Why is my roasted zucchini soggy?

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.

Should you peel zucchini before baking?

No need! In fact, you want those peels to stay on — they help keep baked zucchini chips hold their shape.

Can you save leftover baked zucchini chips?

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.

dipping breaded zucchini chip in creamy sauce

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!

breaded rounds of green squash, close up

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close up: baked zucchini rounds coated in panko with white dip

Other Easy Veggie Recipes

baked zucchini chips on a plate

Crispy Baked Zucchini Chips (Easy Oven Recipe) + Video

Donna Elick
Baked Zucchini Chips are a delicious healthy snack or appetizer, perfect for dipping! Customize this recipe with your favorite spice blend.
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Method Oven
Servings 6


  • 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.



Serving: 1 serving | Calories: 147cal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 187mg | Sugar: 4g | Fiber: 2g | Calcium: 88mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): baked zucchini chips

Originally Published January 2018, updated and republished August 2023

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  1. 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

  2. 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!!!!!

  3. 5 stars
    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.

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