Crispy Baked Zucchini Chips Recipe
If you’re craving a salty, crunchy snack that’s both guilt-free and downright addictive, you have to try these Crispy Baked Zucchini Chips. With a golden, cheesy crust and melt-in-your-mouth centers, these chips deliver all the texture and flavor you want from a snack, minus the deep fryer. They’re simple to pull together, made with just a handful of pantry staples and fresh zucchini, and guaranteed to disappear as soon as you put them on the table. Whether you’re serving them up with a movie, tucking them into a lunchbox, or setting them out for a party, these chips are bound to become your go-to veggie treat.

Ingredients You’ll Need
What I love about these Crispy Baked Zucchini Chips is how just a few ingredients work magic together. Each component serves a purpose—adding crunch, savoriness, or background flavor that elevates humble zucchini into something special.
- Olive oil spray: This ensures a light, even coating so the chips get beautifully crisp without turning greasy.
- Zucchini (2 medium, about 1 pound total): Choose firm, green zucchini for best results; they bring moisture and a sweet, mild flavor.
- Kosher salt (¾ teaspoon, divided): Salt draws out water for extra crunch, and perfectly seasons each chip.
- Garlic powder (½ teaspoon): A touch of garlic adds warmth and savory depth, pairing perfectly with the parmesan.
- Black pepper (¼ teaspoon): Freshly ground pepper brings a subtle kick and rounds out the flavors.
- Parmesan, grated (¼ cup): Grated parmesan adds a cheesy, golden crust that makes these chips utterly irresistible—don’t substitute with shredded, as grated melts and crisps best!
How to Make Crispy Baked Zucchini Chips
Step 1: Prep the Oven and Baking Sheet
First things first: get your oven nice and hot by preheating it to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper—this is your insurance policy for nonstick chips, and protects them from burning. Give the paper a generous spray with olive oil to encourage that lovely, even browning. A little prep here goes a long way toward snack perfection.
Step 2: Slice the Zucchini
Now, grab your zucchini and slice them into ⅛-inch-thick rounds. A mandoline works wonders for perfectly even slices, but a sharp knife does the trick too. Uniform thickness really matters for the best Crispy Baked Zucchini Chips, as it means every chip cooks at the same rate and you get consistent crunch.
Step 3: Salt and Drain
Place your zucchini slices in a colander and sprinkle with ½ teaspoon of the kosher salt. Giving them a 30-minute rest lets the salt draw out excess moisture, which is crucial for getting truly crispy chips. Don’t rush this step—it’s worth every minute. After 30 minutes, rinse the slices to remove excess salt, then gently blot them dry with paper towels. Dry zucchini means crisper results!
Step 4: First Bake
Arrange the dry zucchini slices in a single layer on your prepared baking sheet. Resist the urge to overlap—this ensures even baking. Lightly spray them with olive oil, then pop them into the hot oven for 15 minutes. You’ll notice the edges start to curl and turn pale gold—a great sign you’re on the right track.
Step 5: Season and Add Parmesan
Remove the baking sheet from the oven. Now, sprinkle the chips with the remaining ¼ teaspoon kosher salt, the black pepper, garlic powder, and—most importantly—the grated parmesan. It’s tempting to flip the zucchini, but there’s no need; this helps the toppings melt and crisp right where you want them.
Step 6: Final Bake
Slide the chips back into the oven for another 15–20 minutes. You’re looking for deep golden edges and sizzling parmesan coverage. For extra crispiness, start checking at 15 minutes, keeping an eye on any thin slices that might brown first. Let them cool for a few minutes on the tray (they crisp as they cool), then enjoy!
How to Serve Crispy Baked Zucchini Chips

Garnishes
A dusting of extra parmesan or a sprinkling of fresh herbs like chopped parsley or thyme elevates Crispy Baked Zucchini Chips to something worthy of a dinner party platter. For a little zing, try a squeeze of lemon or a pinch of chili flakes just before serving.
Side Dishes
These chips pair beautifully with anything from grilled chicken and salmon to hearty grain bowls. They also make a delicious addition to a picnic spread, or served alongside a vibrant garden salad. If you’re planning an appetizer platter, they’re a brilliant alternative to potato chips or crackers.
Creative Ways to Present
For more playful occasions, pile Crispy Baked Zucchini Chips into a parchment-lined basket, set out with small bowls of dipping sauces like garlic aioli or ranch. You can even use them as crunchy toppers for soups or to scoop up your favorite homemade salsa or hummus—their sturdy texture holds up wonderfully!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is honestly rare in my house), let the chips cool completely, then store them in an airtight container at room temperature for up to two days. To avoid sogginess, tuck a paper towel into the container to absorb any excess moisture.
Freezing
While most baked veggie chips don’t freeze particularly well, you can freeze these in a pinch. Lay the cooled chips in a single layer between sheets of parchment inside a freezer-safe container. When ready to eat, re-crisp them in a hot oven straight from the freezer.
Reheating
To bring Crispy Baked Zucchini Chips back to their crunchy best, spread them on a baking sheet and pop them in a 400°F oven for about 5 minutes. Avoid the microwave, as it tends to make them soft. This quick reheat revives their irresistible crisp and flavor, almost like fresh.
FAQs
Can I skip salting and draining the zucchini?
While it might be tempting to save time, salting and draining is the secret to achieving that signature crispy texture. Skipping this step usually leads to soggy chips, so I highly recommend sticking with it for the ultimate crunch!
Do I need to peel the zucchini first?
Not at all! Leaving the skin on adds extra fiber, color, and helps the chips hold their shape. Just give your zucchini a good wash before slicing and you’re good to go.
Can I use shredded parmesan instead of grated?
You’ll get the best results with finely grated parmesan, as it melts and browns more evenly. Shredded parmesan tends to clump, so grab a microplane or buy pre-grated if you want that perfectly cheesy crust.
How can I make these dairy-free?
Absolutely! Swap the parmesan for a dairy-free alternative or skip it altogether. The chips will still crisp up and taste delicious—try adding nutritional yeast for a savory punch if you like.
Why aren’t my chips crispy?
There may still be too much moisture in the zucchini, or the slices could be too thick. Always pat the zucchini dry after salting, and make sure your rounds are cut thinly. Crowding the pan can also steam the chips, so give them a little space to breathe.
Final Thoughts
If you’re looking for a snack that’ll thrill your taste buds and impress whoever’s lucky enough to share them, whip up a batch of Crispy Baked Zucchini Chips. Their crunch, flavor, and ease will win you over from the very first bite—so why not grab some zucchini and give them a try tonight?
PrintCrispy Baked Zucchini Chips Recipe
Learn how to make delicious Crispy Baked Zucchini Chips that are healthy and addictively good! These zucchini chips are a perfect snack or side dish for any occasion.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Snack, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Chips:
- 2 medium zucchini, about 1 pound total weight
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
- Slice and prepare zucchini: Slice the zucchini into 1/8-inch-thick rounds. Sprinkle with 1/2 teaspoon of kosher salt and let sit for 30 minutes to draw out water. Rinse and pat dry.
- Bake zucchini: Arrange zucchini slices on the baking sheet, spray with olive oil, and bake for 15 minutes.
- Season and finish baking: Sprinkle zucchini with remaining salt, black pepper, garlic powder, and parmesan. Bake for an additional 15-20 minutes until browned and crisp.
Notes
- For best results, make sure the zucchini slices are evenly sliced for consistent baking.
- You can customize the seasonings to your preference, such as adding chili powder or paprika for a kick.
- Store any leftovers in an airtight container to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 87 kcal
- Sugar: 2g
- Sodium: 436mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 9mg
Keywords: Zucchini, Chips, Baked, Snack, Healthy