I wanted something new when it came to my veggies, and with all the crispy cheese trends going around these days, I thought these Zucchini Chips would fit right in!

They get super crispy and the salty, tang of the parmesan flavors beautifully with the zucchini, they are a match made in heaven.
Ingredients
This ingredient list couldn't be simpler. Zucchini, some salt and pepper, and some olive oil to make it stick. Combine the panko and parmesan in a bowl, and beat the eggs in another. They help the breading stick.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Start by slicing the zucchini. I like to use a ridged crinkle cutter, the ridges help the zucchini get and stay crisp when cooking by allowing air to flow around them. Then toss them in a bowl with the olive oil, salt, and pepper to coat.
Make the breading by grinding down some fresh parmesan cheese till it looks like bread crumbs. Beat the eggs together, and combine the cheese and panko in another bowl. Dip the coins in the egg, then coat each side in the "breading".
Lay the chips out in a single layer, among two sheet pans. Bake them in a hot oven till golden and crispy. If you cut the chips thin enough, they get nearly as crisp as a potato chip. Some may not, and they are still good, but the really crisp ones are super yummy!
They are great to snack on or to serve as a side dish. I like to serve them with ranch dressing for dipping. That sends it right over the top, so good!
Notes & Tips
While you can cut the chips with a knife, so they are flat, using the crinkle cutter helps the chips get crispier. They allow air to flow under the chips and that helps them get crispy.
Be sure to really press the cheese and panko mixture. You want a lot to stick so when the cheese melts in the oven it clings to the zucchini while also getting super crisp.
Using a silicone baking mat is a big help in crisping the cheese too. It helps hold the cheese in place and prevents sticking. At the very least be sure to use some parchment paper or the chips will likely stick to the pan.
Leftovers should be stored in the fridge in an air-tight container, they will keep for up to 5 days. Reheat them in an air-fryer and they crisp right back up at 375˚F in about 2 minutes.
Substitutions
While this recipe is written for zucchini, you can absolutely use yellow squash or even eggplant. Any soft squash will work well here.
If you would like to make this recipe gluten-free, and keto-friendly, you could drop the bread crumbs all together and just coat in the egg and parmesan.
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📖 Recipe
Zucchini Chips
I wanted something new for my veggies, with all the crispy cheese trends going around these days, I thought these Zucchini Chips fit right in!
Ingredients
- 3 medium Zucchini, cut into ¼-inch coins
- 1 ½ tablespoons Olive Oil
- Kosher Salt, Morton’s
- Fresh Cracked Black Pepper
- 2 large Eggs
- 1 cup Panko Bread Crumbs
- 1 ½ cups Parmesan Cheese, grated
- Ranch Dressing, for serving
Instructions
- Preheat the oven to 425°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Slice the zucchini into ¼-inch coins with a crinkle cut slicer or the waffle cutting blade of a mandolin, turning the zucchini ¼ turn after each cut to form a cross-hatch.
- Toss the coins into a large bowl with the olive oil and a few pinches of salt and pepper. Toss to coat.
- In a small bowl, beat the eggs until well combined.
- In a medium bowl, combine the panko and parmesan cheese.
- Working in batches, drop some zucchini coins into the beaten eggs then coat each zucchini coin in the panko, parmesan mixture.
- Transfer each coated zucchini coin to your prepared baking sheet. Repeat until all the coins have been coated.
- Bake, rotating the pans from top to bottom racks in the oven halfway through, until the coins become golden brown and crispy zucchini chips, 25-30 minutes.
- Serve immediately with ranch dressing.
Notes
Notes & Tips
While you can cut the chips with a knife, so they are flat, using the crinkle cutter helps the chips get crispier. They allow air to flow under the chips and that helps them get crispy.
Be sure to really press the cheese and panko mixture. You want a lot to stick so when the cheese melts in the oven it clings to the zucchini while also getting super crisp.
Using a silicone baking mat is a big help in crisping the cheese too. It helps hold the cheese in place and prevents sticking. At the very least be sure to use some parchment paper or the chips will likely stick to the pan.
Leftovers should be stored in the fridge in an air-tight container, they will keep for up to 5 days. Reheat them in an air-fryer and they crisp right back up at 375˚F in about 2 minutes.
Substitutions
While this recipe is written for zucchini, you can absolutely use yellow squash or even eggplant. Any soft squash will work well here.
If you would like to make this recipe gluten-free, and keto-friendly, you could drop the bread crumbs all together and just coat in the egg and parmesan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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YukaBa Crinkle Potato Cutter 2.9" x 11.8" Stainless Steel Waves French Fries Slicer Handheld Chipper Chopper, Vegetable Salad Chopping Knife Home Kitchen Wavy Blade Cutting Tool, Black (1 Pack)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2
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Breville BSB510XL Control Grip Immersion Blender, Stainless Steel
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Ludwig Scandinavian-Type Whipper Small Whisk Mixer (Mini Whipper) 100% Made in the USA
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 530mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 10g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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