Baked Parmesan Zucchini Chips Recipe

I recently prepared a batch of crispy Parmesan zucchini using thinly sliced zucchinis, panko breadcrumbs, and grated Parmesan combined with garlic powder, salt, and pepper. Lightly sprayed with olive oil, these chips deliver an unexpectedly delightful crunch and a flavor burst that make this wonderfully simple recipe truly irresistibly appealing.

I recently stumbled upon a new way to enjoy zucchini that totally surprised me with its crispy texture and bold flavor. I decided to try out my version of Baked Parmesan Zucchini Chips using thinly sliced rounds of zucchini layered with grated Parmesan cheese and panko breadcrumbs.

I mixed in garlic powder, salt and a pinch of freshly ground black pepper to bring an extra kick. I usually coat the slices lightly with an olive oil spray so that they come out perfectly crispy in the oven.

I prepared them on a sheet pan which made cleanup super easy and the whole process fun too. I know many people have tried different versions of sliced zucchini recipes but this crispy twist on baked Parmesan zucchini is one of my favorites.

Its simplicity and irresistible crunch make it a must try if you love experimenting with your snacks.

Why I Like this Recipe

I like this recipe because I love how crunchy and flavorful the chips turn out, they’re a healthy snack option for me, and its super easy to prep even when I’m in a rush. Also, the mix of Parmesan and panko just makes me smile every time I take a bite.

Baked Parmesan Zucchini Chips is kind of my go-to snack when I want something light but tasty. I preheat my oven to 425°F and lay down a sheet of parchment paper on a baking tray. Then I slice up 2 medium zucchinis as evenly as I can into thin rounds. I mix together 1/2 cup each of grated Parmesan and panko bread crumbs along with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and just a pinch (about 1/8 teaspoon) of black pepper. I coat the zucchini slices lightly with an olive oil spray, dip them into my cheese mixture and press them down so the coating sticks. I lay them out in one single layer on the tray and bake them for around 20 minutes – I even flip them halfway to make sure they get that even, crispy look. Once the edges get all golden, I pull them out and let them cool a bit before I dig in.

Ingredients

• Zucchinis provide fiber, vitamins and a fresh slightly sweet crunch for healthy eating.
• Parmesan adds protein and savory umami flavor boosting the dish’s overall richness.
• Breadcrumbs contribute a satisfying crunch and a light carbohydrate base to hold flavors.
• Garlic powder infuses a zesty kick and aromatic depth without adding extra calories.
• Salt enhances natural flavors in the dish but its use should be kept minimal.
• Black pepper adds a gentle heat and earthiness that balance each ingredient nicely.
• Olive oil spray gives healthy fats and improves crispiness when baked without too much oil.

Ingredient Quantities

• 2 medium zucchinis, thinly sliced into rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Olive oil spray for coating the slices

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Slice 2 medium zucchinis into thin rounds, trying to keep them as even as possible.

3. In a bowl, mix 1/2 cup grated Parmesan cheese with 1/2 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

4. Lightly spray the zucchini rounds with olive oil on both sides.

5. Dip each zucchini round into the cheese and breadcrumb mixture and press gently so the coating sticks.

6. Arrange the coated slices in a single layer on the baking sheet without overlapping.

7. Bake the zucchinis in the preheated oven for about 20 minutes.

8. Flip the slices halfway through the baking time for even crispiness.

9. Once the edges turn golden brown and the chips look crispy, remove them from the oven.

10. Let them cool down a couple of minutes before enjoyin them as a tasty snack.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Mixing bowl
7. Measuring cups and spoons
8. Fork or whisk for mixing
9. Olive oil spray bottle
10. Spatula or tongs for flipping the zucchini slices

FAQ

Baked Parmesan Zucchini Chips Recipe Substitutions and Variations

• If you cant find zucchinis, thinly sliced yellow squash works real good as a substitute.
• If you’re out of Parmesan cheese, try using Pecorino Romano as it adds a sharper flavor.
• Instead of panko breadcrumbs, regular breadcrumbs or even crushed cornflakes can be used for a different crunch.
• You can swap garlic powder with a bit of minced fresh garlic if you prefer a more natural taste.
• If you dont have olive oil spray, a light drizzle of canola or avocado oil works fine too.

Pro Tips

1. Try to slice the zucchini really evenly so that they cook at the same rate – it helps avoid having some chips that are burnt while others are still soggy.
2. Press that coating mixture onto the zucchinis a bit firmer, it can make a big difference in getting that crispy texture everyone loves.
3. If you wanna add a little extra kick, toss a pinch of red pepper flakes into the breadcrumb mix, but dont overdo it.
4. Using a little extra olive oil spray between flips can sometimes help all the surfaces crisp up evenly, especially if your oven runs a bit low on heat.