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Baked Zucchini Chips

These zucchini chips are made with thin slices of zucchini coated with olive oil, bread crumbs, and Parmesan cheese, then baked for a healthier alternative to fries or chips. Very yummy!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 5847.8 kcal

Equipment

  • 1 Chef's knife Or mandoline for uniform slices
  • 1 Large Mixing Bowl
  • 1 Baking Sheet Preferably lined with parchment paper
  • 1 Spatula or Tongs For tossing and arranging
  • 1 Oven

Ingredients
  

Main

  • 3 small zucchini sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • ½ cup Italian-seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons fresh oregano

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Dotdash Meredith Food Studios
  • Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini. Dotdash Meredith Food Studios
  • Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes. Dotdash Meredith Food Studios

Notes

1. Uniform Slicing: Consistency in zucchini slice thickness (1/4-inch) is paramount for even cooking and a consistent texture. A mandoline can achieve this quickly and precisely.2. Moisture Control: Zucchini has high water content. For extra crispness, consider lightly salting the sliced zucchini and letting it rest for 15-20 minutes, then patting thoroughly dry before coating. This helps mitigate sogginess.3. Single Layer Baking: Ensure zucchini slices are arranged in a single layer on the baking sheet without overcrowding. Overlapping slices will steam rather than crisp. Flipping halfway through baking can promote even browning and crispness.4. Flavor Enhancement: A pinch of garlic powder or a dash of smoked paprika can elevate the savory profile. Serve these chips with a light lemon-herb aioli or a fresh marinara for dipping.