Crispy Baked & Breaded Zucchini Chips

Crispy Baked and Breaded Zucchini Chips are a light, fun, delicious, healthy snack! This recipe is easy to make and a great way to use seasonal summer zucchini. Baked in the oven, they’re golden brown and crispy on the outside, creamy and tender inside, and full of garlic parmesan flavor. Serve with a marinara sauce or Greek yogurt aioli dip – so good!

If you love a healthy snack, you will want to make these Crispy Baked and Brushed Zucchini Chips! Traditionally, when people make breaded zucchini chips, they deep fry them. However, to keep this snack lighter and a bit healthier, I love to bake them in the oven. Baking them still yields super crispy, crunchy zucchini bites. There is no need to deep fry!

Incorporating fresh, seasonal ingredients into your diet is an easy way to make healthy eating fun and exciting, and zucchini is one of my summertime favorites!

Zucchini is low in calories while being high in nutrients, vitamins, and minerals. Plus, it’s a super versatile vegetable. You can use zucchini to make chocolate zucchini muffins, zucchini snack cake, turkey stuffed zucchini boats, or zucchini noodles! So many delicious ways to work zucchini into your diet.

What ingredients are needed

If you have a garden filled with zucchini, or you grabbed some at your local market, zucchini chips are a must-make! Here are the simple ingredients needed:

• Zucchini: Slice your zucchini into thin, even slices about 1/2-inches thick. Any variety of summer squash will work for this recipe, so use what you have!
• Olive oil: Grease the pan, so nothing sticks! You could also use cooking spray here.
• Italian bread crumbs: I like using Italian bread crumbs because they are already seasoned and have great flavor. If needed, you can look for a gluten-free variety (this one is a great option!).
• Parmesan cheese: Adds a sharp, nutty flavor and helps to create a deep golden brown color.
• Egg: The egg will help the breadcrumbs stick to the zucchini and create a delicious, crisp texture for the breading. If you wanted a tiny extra pop of protein, you could swap in egg whites.
• White whole wheat flour: Higher in fiber than all-purpose flour. I usually buy mine on Amazon. If you can’t find it, an all-purpose flour or gluten-free flour blend would also work.
• Seasonings: Garlic powder, sea salt, and black pepper add the best pop of flavor to the zucchini chips.
• Cooking spray: Spraying a little cooking spray over the top, right before they go in the oven is the secret that gives the chips a deep golden brown exterior.

How to make this recipe

These zucchini chips are so easy to make! First things first, preheat your oven to 425ºF.

Drizzle a rimmed baking sheet (or half sheet pan) with a bit of olive oil and spread that around. Cooking spray would also work here, you just want to make sure that nothing sticks.

Then, you’ll want to set up an assembly line with three shallow bowls. In the first one, combine the grated parmesan cheese with Italian breadcrumbs. Whisk one egg in the second bowl. In the third bowl, mix flour, garlic powder, salt, and pepper.

Slice one large zucchini into 1/2-inch rounds, you don’t want them too thin, or they might become soggy. You’ll need 30 rounds to fill one half sheet pan.

Now dip! First, dip into the flour mixture, shaking off any excess. Then, dredge slices into the egg mixture, allowing any excess egg to drip off. Last, dip into the breadcrumbs. 

Place the coated zucchini slices onto the prepared baking sheet and repeat until all the slices are seasoned and coated.

To help them get extra golden brown, spray the top with some olive oil cooking spray before popping them into the oven and baking them. Flip halfway through cooking for maximum browning and crisping on both sides.

Serve with your favorite dipping sauce (marinara sauce and garlic aioli are my favorites!) and enjoy.

Helpful tips

Zucchini chips are easy to make, but follow these simple tips for perfect results every time!

• Slicing: Be sure all of your zucchini slices are nearly the same thickness. This will help them to cook evenly.
• Don’t overcrowd the pan: When placing the zucchini slices on the baking pan, give them space so they do not overlap or touch. If they are too close to one another, they will steam and not get as crispy.
• Spray the tops with cooking spray: This is important to get that golden brown color and crispiness. They won’t be as crunchy without it!
• Serving: Enjoy these plain, straight off the baking sheet, or pair them with a dipping sauce. They go great with pesto, tzatziki, greek yogurt garlic dipping sauce, and marinara!

Storing leftovers

Zucchini chips are best served immediately while still hot, however you can store them for later.

Once they have cooled, transfer the chips to an airtight container and store them in the fridge for up to 3 days. To reheat them, pop them back into the oven at 225 degrees Fahrenheit for about 5 minutes. You can also reheat them for a couple of minutes in an air fryer.

Looking for more healthy snack ideas? Try one of these:

• Oven Roasted Chickpeas
• 5-Minute Hummus
• Stovetop Popcorn
• Savory Spiced Nuts

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!