Crispy Baked Zucchini Chips Recipe

There’s just something irresistible about Crispy Baked Zucchini Chips—those golden, savory coins deliver serious crunch while showcasing the sweet, mellow flavor of summer squash. If you’ve ever had a craving for a salty, crunchy snack but wanted something more wholesome, this easy recipe will be your new favorite. The thinly sliced zucchini gets delightfully crisp in the oven, and a touch of parmesan adds a cheesy depth that’s captivating in every bite. Perfect for sharing or snacking solo, this is the kind of treat that feels special yet comes together with minimal fuss.

Ingredients You’ll Need

These Crispy Baked Zucchini Chips are built on a foundation of just a handful of simple, trustworthy ingredients. Each one plays a vital role—think texture, seasoning, and that golden finish that makes these chips so delightful!

• Olive oil spray: Provides an even, ultra-light coating so the zucchini bakes up crispy without being greasy.
• 2 medium zucchini (about 1 pound): The true star of our chips, choose firm, small-to-medium zucchinis for best flavor and texture.
• 3/4 teaspoon kosher salt (divided): The initial salt draws out moisture, and the rest seasons the finished chips to perfection.
• 1/2 teaspoon garlic powder: Gives the chips a punch of savory, aromatic flavor without overpowering the zucchini.
• 1/4 teaspoon black pepper: Adds a touch of warmth and gentle kick to every bite.
• 1/4 cup parmesan (grated, not shredded): The fine texture ensures even coverage and a lacy, cheesy crisp you’ll absolutely adore.

How to Make Crispy Baked Zucchini Chips

Step 1: Prep the Oven and Baking Sheet

Begin by preheating your oven to 425°F—a hot oven is key for that irresistible crispiness. Line a large, rimmed baking sheet with high-heat-resistant parchment paper, then generously coat it with olive oil spray. This step helps prevent sticking and encourages a beautifully golden finish on your chips.

Step 2: Slice the Zucchini

Using a sharp knife or a mandoline for precision, slice your zucchini into 1/8-inch-thick rounds. Uniform thickness ensures the chips cook evenly—no soft spots and no burnt edges—so take your time and enjoy the process.

Step 3: Draw Out the Moisture

Sprinkle the zucchini rounds with 1/2 teaspoon of kosher salt and place them in a colander set over the sink. Let them rest for 30 minutes at room temperature. This simple step pulls out excess water, ensuring your Crispy Baked Zucchini Chips achieve a satisfying crunch rather than turning soggy. After half an hour, give them a quick rinse and gently pat dry with paper towels.

Step 4: Arrange and Initial Bake

Lay the dried zucchini slices in a single layer on your prepared baking sheet, making sure none are overlapping. Give them a light spritz with olive oil spray, then pop them in the oven for 15 minutes. This first bake starts to dehydrate and crisp up the slices while setting their structure.

Step 5: Season and Add Cheese

Remove the baking sheet from the oven and sprinkle the tender chips with the remaining 1/4 teaspoon kosher salt, black pepper, garlic powder, and, of course, that generous snowstorm of grated parmesan. There’s no need to flip the slices—just let the toppings melt into the zucchini’s nooks and crannies.

Step 6: Finish Baking Until Crispy

Slide the pan back into the oven and bake for an additional 15-20 minutes, keeping a close eye during those last few minutes. You’re looking for the chips to turn deeply golden, with crisp edges and a shattering crunch. Ovens vary, so check early and often—you want that perfect chip, not charred rounds!

How to Serve Crispy Baked Zucchini Chips

Garnishes

A little flourish goes a long way with Crispy Baked Zucchini Chips. Try a sprinkle of fresh chopped parsley or basil for color and freshness, or a dusting of extra parmesan while they’re still hot for another cheesy layer. A tiny squeeze of lemon over the batch delivers a bright, tangy pop that truly wakes up the flavor.

Side Dishes

Pair these irresistible chips with a creamy Greek yogurt dip, zesty marinara, or even classic ranch for perfect snacking satisfaction. Tuck them alongside a sandwich, wrap, or fresh salad to add crunch and a touch of elegance. They’re also a superb alternative to fries with grilled chicken or burgers, bringing a wholesome twist to the table.

Creative Ways to Present

Turn your Crispy Baked Zucchini Chips into a stunning appetizer by stacking them in a tall glass or arranging in a rustic wooden bowl. Use them as a flavorful topping for soups or casseroles, or tuck them into lunchboxes for a lunchtime surprise. For parties, set out little bowls with a trio of dips to encourage happy grazing and sharing.

Make Ahead and Storage

Storing Leftovers

If you’ve managed not to eat every last chip, congratulations! Store leftover zucchini chips in an airtight container at room temperature for up to 24 hours. If your kitchen is especially humid, keep them in the fridge and re-crisp briefly in the oven before serving.

Freezing

While freezing isn’t ideal for maintaining their signature crunch, you can freeze Crispy Baked Zucchini Chips in a single layer before transferring to a zip-top bag. Thaw in the fridge and refresh in a hot oven to bring back some of their snap.

Reheating

To enjoy these chips at their very best, spread them out on a baking sheet and warm in a 400°F oven for 3–5 minutes. This will revive much of their original crispness and restore that just-baked, savory aroma.

FAQs

Can I make Crispy Baked Zucchini Chips without parmesan?

Absolutely! You can swap the parmesan for a dairy-free alternative or simply omit it. Paprika or nutritional yeast make great flavor boosters if you’re keeping things vegan.

How do I get my zucchini chips really crispy?

The secret is all in drawing out the moisture with salt before baking, slicing your zucchini evenly, and baking at high heat. Don’t skip patting them dry, and keep an eye on them near the end of baking for that perfect crunch.

Can I use other squashes or vegetables?

Definitely! Yellow summer squash works beautifully here, and even thin rounds of eggplant or sweet potato can be tried—just know that bake times may vary depending on water content and thickness.

Can I make these in an air fryer?

Yes! Arrange the prepared zucchini rounds in a single layer in your air fryer basket and cook at 400°F for 8–12 minutes, checking for crispness and giving the basket a gentle shake halfway through.

How do I prevent the chips from sticking?

Be generous with the olive oil spray and always use high-quality, high-heat-resistant parchment paper. Removing the chips gently with a thin spatula right after baking also helps keep them intact and beautifully crisp.

Final Thoughts

Once you try a batch of Crispy Baked Zucchini Chips, you’ll understand why they have a way of vanishing fast! They’re the perfect guilt-free answer to a crunchy snack craving and add a burst of fun and flavor to just about any meal. I hope you’ll give them a try—you just might find yourself making them on repeat all season long.

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