These Parmesan Zucchini Chips are made with just five ingredients, come out crispy every time, and make the perfect side dish.
These Black Pepper Parmesan Zucchini Chips will make anyone eat their vegetables. Serve these crispy zucchini chips alongside your favorite Turkey Burgers, Baked Chicken Tenders, or some Baked Salmon for a healthy meal the whole family will love.
My sister makes these delicious roasted Parmesan zucchini chips that everyone inhales every time she makes them. They are cheesy, crispy, and so so good. In fact, it's hard not to eat the entire tray as soon as it comes out of the oven. We serve them as a veggie-packed snack with marinara sauce, a tasty side dish, and as an appetizer.
The other thing I love about these zucchini chips is that it is a great way to introduce kids to zucchini. Zucchini sometimes has a bad reputation as being too soft or slimy. However when you roast it, that all changes. The zucchini gets nicely browned, the cheese gets crispy, and they taste delicious.
One more thing to love about this recipe. It's a great substitute for potato chips or fries. Sometimes we like to make these Baked Potato Chips as well for double the chip fun.
What You'll Need
- Zucchini: Look for fresh, bright green, medium zucchini with a firm texture. When cutting the zucchini into chips, slice them into 1/4 inch thick rounds. If you want really crispy zucchini chips, salt the zucchini slices for 10-15 minutes in a colander to remove some of the natural moisture from the zucchini. Then rinse and dry them. These work with summer squash as well.
- Parmesan cheese: It's hard to beat crispy cheese and Parmesan makes the perfect crispy topping. Other cheese will also work but they may not crisp up quite as well.
- Spices: The two main spices in this recipe are black pepper and garlic powder. Feel free to mix it up with Italian seasoning, red pepper flakes, dried basil, onion powder, or lemon pepper.
- Olive oil: Any neutral cooking oil can work, but olive oil complements the other flavors in this recipe.
Main Dish Ideas for Baked Zucchini Chips
This easy and healthy side dish can be served with so many different meals and proteins. Try classic options like burgers, roast chicken, and salmon. It also makes a great side for pasta, frittatas, and anything on the grill. Here are some main dishes to try:
There are so many different ways to season these baked zucchini chips. By switching up the seasoning or adding a fun dipping sauce, these chips never get boring.
- Sprinkle the chips with sweet or smoked paprika, garlic powder, and oregano for a tasty and savory combination.
- Make things slightly spicy with some red pepper flakes.
- Serve the baked chips with marinara sauce, tzatziki, ranch, or romesco.
- If you want a breaded zucchini chip, you can make this recipe with a few additions. Start by salting the zucchini to remove the excess moisture. Then dredge the zucchini in flour, dip in whisked eggs, and then dredge in a combination of panko breadcrumbs and Parmesan cheese. Place in a single layer on a sheet pan and bake until browned and crispy.
Recipe Tips for Crispy Zucchini Chips Every Time
- For really crispy zucchini chips, do not skip the step of salting them zucchini slices. This draws out the liquid from the zucchini and almost guarantees that the zucchini won't be soggy. Make sure to dry the zucchini after rinsing with a kitchen towel or paper towels.
- For easier clean-up, line the baking sheet with parchment paper. Otherwise use a prepared baking sheet sprayed with cooking spray or brushed with olive oil.
- For uniform zucchini chips, slice the zucchini using a mandolin slicer.
Frequently Asked Questions
Here are the most common questions readers have about making homemade zucchini chips.
There are a few tricks to making crispy zucchini chips. The first is to cut the zucchini thin enough. It should only be about 1/4 inch thick when it is sliced. Thicker zucchini normally isn't as crispy.
For extra crispy zucchini, you can salt the zucchini slices first. Start by slicing the zucchini and then sprinkling them with kosher salt or sea salt. Let them sit for about 15 minutes in a colander. This will draw out some of the liquid.
Then rinse the zucchini slices and dry them really well with a kitchen towel. This trick works for eggplant and yellow squash as well.
Store any leftover baked zucchini in the fridge for up to 4 days. The leftovers will not stay as crispy, but reheating them in the oven or an air fryer can bring back some o that crispiness.
It is easy to make zucchini chips in the air fryer. Make sure to place them in a single layer in the basket. Then cook them at 400 degrees for 7-10 minutes until cooked through and nicely browned.
This recipe is for baked chips and won't work in a dehydrator.
Zucchini has a soft, mild-tasting skin and does not need to be peeled before cooking.
Black Pepper Parmesan Zucchini Chips
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- 2 zucchini
- 1 tbsp. olive oil
- 1/2 cup Parmesan cheese
- 1 tsp. black pepper (or more)
- 1 tsp. garlic powder
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Preheat the oven to 450 degrees. For extra crispy zucchini, you can salt the zucchini slices first. Start by slicing the zucchini and then sprinkling them with kosher salt or sea salt. Let them sit for about 15 minutes in a colander. This will draw out some of the liquid. Then rinse the zucchini slices and dry them really well with a kitchen towel. This trick works for eggplant and yellow squash as well.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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