Baked Zucchini Chips Recipe

Craving something crunchy, cheesy, and downright addictive? These Baked Zucchini Chips are about to become your new go-to snack or side! Perfectly crisp with a golden finish, each bite bursts with flavor—and you won’t believe how easy they are to whip up in your own kitchen.

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Ingredients You’ll Need

Let’s talk about how a humble veggie, a little cheese, and a sprinkle of seasoning team up to make something magical. Each ingredient brings something special—making these baked zucchini chips shine with flavor, texture, and that signature golden color.

• Olive oil spray: A light mist helps the chips crisp up in the oven, without adding too much fat—plus, it ensures the seasonings stick!
• 2 medium zucchini (about 1 pound): Choose firm, shiny zucchini for best results. Their mild taste is the perfect canvas for all those bold flavors.
• Kosher salt (¾ teaspoon, divided): Not only seasons, but also draws out moisture, which is the secret behind getting ultra-crisp chips.
• Garlic powder (½ teaspoon): Adds a mellow, savory background note without overpowering the delicate zucchini.
• Black pepper (¼ teaspoon): Just enough to give the chips a subtle warmth that plays perfectly with the cheese.
• Parmesan, grated (¼ cup): Go for grated (not shredded)—this melts into mouthwatering pools of nutty, salty flavor right on top of each chip.

Variations

The best part about baked zucchini chips? They’re endlessly adaptable! If you’re feeling creative, there are so many ways to make these your own—just tweak, swap, or add a few extras to fit your mood, your ingredients, or your dietary goals.

• Spicy Kick: Sprinkle a little smoked paprika or crushed red pepper flakes onto the chips before baking for a hint of heat.
• Vegan Version: Swap the parmesan for nutritional yeast and a pinch of extra salt to keep things dairy-free while still getting that cheesy flavor.
• Herb-Lover’s Dream: Try adding dried Italian herbs or fresh chopped thyme for an aromatic spin.
• Crunchy Coating: Toss the zucchini slices in panko breadcrumbs (regular or gluten-free) before baking for added crunch and texture.

How to Make Baked Zucchini Chips

Step 1: Prep the Baking Sheet

Preheat your oven to 425°F, then line a rimmed baking sheet with parchment paper that stands up to high heat. Give it a generous coat of olive oil spray to set the stage for perfectly crisp chips and zero sticking.

Step 2: Slice and Salt the Zucchini

Using a sharp knife or a mandoline, slice the zucchini into thin ⅛-inch rounds—it makes all the difference for even baking. Sprinkle the slices evenly with about ½ teaspoon kosher salt, toss them into a colander, and let them rest for 30 minutes. This salting process is key: it draws out moisture, ensuring your zucchini chips bake up crisp, not soggy.

Step 3: Rinse and Dry

After their salty spa session, quickly rinse the zucchini slices under cool running water to remove excess salt, then gently blot them dry with paper towels. Careful drying means you’re one step closer to chip perfection—any lingering water can make for limp results.

Step 4: Arrange and Bake – First Round

Lay the zucchini rounds in a single, non-overlapping layer on your prepared sheet. Give them another light spray with olive oil and slide them into the oven. Bake for about 15 minutes, checking halfway to catch any early browning so nothing burns.

Step 5: Add Seasonings and Cheese

Remove the pan from the oven and sprinkle the mostly-baked zucchini slices with the remaining ¼ teaspoon kosher salt, garlic powder, black pepper, and all that glorious grated parmesan. Pro tip: There’s no need to flip the chips—the heat from the pan will help melt everything right into place.

Step 6: Finish Baking

Return the pan to the oven for another 15–20 minutes. Keep a close eye during these last minutes: you’re looking for golden, crispy perfection—but not so much that the chips burn. Some chips may be ready before others, so feel free to remove finished ones and continue baking the rest.

How to Serve Baked Zucchini Chips

Garnishes

A sprinkle of freshly chopped parsley or basil adds a beautiful pop of color and freshness. For a little zing, add a tiny squeeze of lemon juice or a dusting of extra parmesan as soon as the chips come out of the oven.

Side Dishes

Baked zucchini chips are delicious alongside grilled fish, juicy roasted chicken, or a vibrant grain bowl. They’re fabulous on their own for snacking, but try pairing with a creamy dip—think garlicky yogurt sauce, spicy hummus, or herbed sour cream—for an extra treat.

Creative Ways to Present

For a fun party platter, fan the chips in concentric circles or serve them in mini paper cones—just like your favorite bistro. Stack them upright in clear jars for a rustic touch, or layer them over a fresh salad for crunchy, cheesy flair.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (honestly, it’s rare in my house!), store the baked zucchini chips in an airtight container in the fridge for up to 2–3 days. They won’t stay as crispy, but will still pack plenty of flavor for lunchboxes or snacking.

Freezing

Freezing isn’t recommended for baked zucchini chips—they tend to soften and lose their beautiful crunch after thawing. For best texture and taste, enjoy them fresh from the oven or within a day or two of baking.

Reheating

To revive their crispiness, simply spread the chips on a baking sheet and pop them into a 350°F oven for 8–10 minutes. This quick blast of heat helps reclaim some of that irresistible crunch!

FAQs

Final Thoughts

There’s something truly special about transforming simple ingredients into an irresistible snack everyone can enjoy. These Baked Zucchini Chips are proof that healthy, wholesome food doesn’t have to be complicated or bland. I hope you’ll give them a try soon—your taste buds (and snack time) will thank you!

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