Why You’ll Love Baked Zucchini Chips Recipe

The chips are crispy, flavorful, and deliciously cheesy thanks to the Parmesan crust.
It’s a healthier, lower‑carb, and gluten‑free alternative to traditional chips or fries.
You only need a handful of basic ingredients, and the recipe is relatively easy to follow.
Great for using up zucchini when they’re in season — or whenever you want a light, veggie‑based snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil spray
2 medium zucchini (about 1 pound total)
¾ teaspoon kosher salt (divided)
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup Parmesan, finely grated (not shredded)

Directions

Preheat your oven to 425°F (about 220°C). Line a rimmed baking sheet with parchment paper and coat it with olive oil spray.
Slice the zucchini into ⅛‑inch‑thick rounds.
Sprinkle the slices with ½ teaspoon kosher salt. Place the salted zucchini in a colander and let them sit for 30 minutes at room temperature to draw out moisture. Rinse and blot dry with paper towels.
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray lightly with olive oil. Bake for 15 minutes.
Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt, black pepper, garlic powder, and Parmesan. Do not flip the slices.
Return to the oven and bake for another 15–20 minutes, until the chips are browned and crisp. Start checking around 10 minutes into the final bake to avoid overbrowning.
Serve immediately for the best texture.

Servings and timing

Servings: 4 servings
Prep time: 40 minutes (includes 30‑minute salting time)
Cook time: 30 minutes
Total time: About 1 hour 10 minutes

Variations

Use avocado oil or melted butter instead of olive oil spray.
Add spices like smoked paprika, cumin, or onion powder for different flavors.
Mix in some breadcrumbs for a crispier coating, though it changes the texture.
Skip the Parmesan or use a vegan cheese alternative for a dairy-free version.

Storage/Reheating

Store leftovers in an airtight container in the fridge for 2–3 days. The chips may lose crispiness but can be re-crisped in a 350°F oven for about 10 minutes.

FAQs

How thin should the zucchini slices be?

They should be about ⅛‑inch thick. Thicker slices won’t crisp up properly.

Is the salting step really necessary?

Yes, it removes excess water from the zucchini, helping them bake up crispy.

Can I skip the Parmesan cheese?

Yes, but the flavor and texture will be milder. You can substitute with a dairy-free option if needed.

What if some slices crisp more quickly than others?

That’s normal. Remove crisp slices as they’re ready and continue baking the rest.

Can I use large zucchinis instead of medium?

Yes, but they hold more moisture. Make sure to salt and dry them well before baking.

Will the chips stay crispy the next day?

Not completely. They’re best right after baking, but you can reheat them in the oven to bring back some crispness.

What dips go well with these zucchini chips?

Try yogurt-based dips, guacamole, salsa, tahini, sour cream dips, or even ketchup.

Are zucchini chips healthy compared to potato chips?

Yes. They’re lower in carbs, not fried, and use minimal oil and cheese.

Can I make these chips gluten‑free or keto‑friendly?

They’re naturally gluten-free. For keto, consider adjusting the Parmesan to fit your macros.

What if my oven runs hot or unevenly — how to avoid burning them?

Start checking 10 minutes into the final bake. If they brown too fast, lower the heat or shorten the bake time.

Conclusion

Baked zucchini chips are a fantastic, flavorful snack that satisfies your craving for something crunchy while keeping things light and healthy. Whether you follow the classic Parmesan version or try out a variation, these chips are easy to make and perfect for snacking any time of day.