Crispy Garlic Parmesan Zucchini Chips

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There’s something deeply satisfying about turning a simple vegetable into a snack that feels indulgent. That’s exactly what I’ve done with these Crispy Garlic Parmesan Zucchini Chips. Every bite delivers a golden crunch with a burst of garlic, nuttiness from the Parmesan, and a hint of fresh herbs. It’s one of those recipes I keep coming back to—not just because it’s delicious, but because it’s also surprisingly easy.

I love having these zucchini chips on hand whether I’m hosting friends, craving a savory treat in the afternoon, or looking for a way to use up summer zucchini. They’re baked, not fried, which keeps things lighter, but the texture is still incredibly crispy. Trust me, once you try them, you’ll start slicing up zucchini on the regular.

Why You’ll Love This Crispy Garlic Parmesan Zucchini Chips Recipe

These zucchini chips are a game-changer for snacking or sides. They’re low-carb, full of flavor, and incredibly satisfying. Plus, they’re a great way to sneak more veggies into your day without feeling like you’re eating health food. They also make an excellent gluten-free alternative to traditional chips when using gluten-free breadcrumbs.

What Kind of Zucchini Should I Use?

Any fresh zucchini will work, but try to choose ones that are medium-sized and firm to the touch. Smaller zucchini tend to be sweeter and have fewer seeds, which helps with texture. Avoid oversized or overripe ones as they can be watery and cause the chips to turn soggy.

Options for Substitutions

You can absolutely tweak this recipe to suit your preferences. Swap out Parmesan for Pecorino Romano if you want a sharper bite. If you’re dairy-free, try nutritional yeast for that cheesy flavor. Almond flour or crushed pork rinds can replace breadcrumbs for a keto-friendly version. Want a kick? Add a pinch of cayenne or smoked paprika into the coating mix. This recipe is flexible—make it your own.

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Ingredients for This Crispy Garlic Parmesan Zucchini Chips Recipe

Zucchini: The star of the show! Thinly sliced zucchini gives us that ideal canvas for the crispy, cheesy coating. Fresh, firm zucchini works best for a perfect crunch.

Parmesan Cheese: This adds a nutty, salty flavor and helps create that golden crust. Use finely grated Parmesan for better coverage.

Breadcrumbs (Panko or Regular): These create the crispy texture. Panko breadcrumbs offer more crunch, while regular ones result in a denser coating.

Garlic Powder: Delivers a deep, savory base flavor that complements the zucchini and cheese.

Salt and Black Pepper: Essential for seasoning. Balancing the natural sweetness of the zucchini.

Olive Oil or Cooking Spray: Helps everything crisp up beautifully in the oven and ensures the coating adheres well.

Fresh Parsley (Optional): For a pop of color and freshness right before serving.

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Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. You can also use a wire rack for even crisping.

Step 2: Slice the Zucchini

Wash and dry the zucchini thoroughly. Slice them into 1/4-inch thick rounds. Try to keep the slices uniform for even cooking.

Step 3: Set Up the Coating Station

In one shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper. In a separate bowl, add a bit of olive oil or beat one egg if you prefer an egg wash method.

Step 4: Coat the Zucchini Rounds

Dip each zucchini slice into the oil (or egg), then press it into the Parmesan mixture, coating both sides. Press firmly so the coating sticks well.

Step 5: Arrange on Baking Sheet

Place the coated zucchini slices in a single layer on the prepared baking sheet or wire rack. Make sure they’re not overlapping to ensure they crisp up.

Step 6: Bake to Perfection

Bake in the preheated oven for 20–25 minutes, flipping once halfway through. Bake until golden brown and crispy on both sides.

Step 7: Garnish and Serve

Remove from the oven, sprinkle with a little extra Parmesan and fresh parsley if desired. Serve hot with your favorite dip or enjoy as-is!

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How Long to Prepare the Crispy Garlic Parmesan Zucchini Chips

Prep Time: Slicing the zucchini and setting up your coating station will take about 10–15 minutes. If you’re making a larger batch, plan for a few more minutes to coat each slice evenly.

Bake Time: The chips need about 20–25 minutes in the oven. Flip them halfway to ensure they’re evenly golden and crisp on both sides. Total time from start to finish is around 35–40 minutes.

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Tips for Perfect Crispy Garlic Parmesan Zucchini Chips

• Use a Mandoline: For even slicing, which ensures the chips bake uniformly.
• Don’t Skip the Wire Rack: It helps air circulate around the chips, making them crispier.
• Press the Coating Firmly: Make sure the Parmesan-breadcrumb mix sticks well for maximum crunch.
• Don’t Overcrowd the Pan: Space the chips out to avoid steaming instead of baking.
• Serve Immediately: They’re crispiest straight out of the oven.

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Watch Out for These Mistakes While Cooking

• Too Thick Slices: Thicker rounds stay soft in the middle. Keep them around 1/4-inch thick.
• Skipping the Flip: Flipping halfway helps even browning on both sides.
• Wet Zucchini: Pat slices dry before coating. Moisture will cause sogginess.
• Overbaking: They go from golden to burnt quickly—watch closely in the last few minutes.
• Using Pre-Shredded Parmesan: It doesn’t stick or melt as well as freshly grated cheese.

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What to Serve With Crispy Garlic Parmesan Zucchini Chips?

1. Garlic Aioli or Ranch Dip

Perfectly creamy with just enough tang to balance the savory chips.

2. Grilled Chicken or Steak

Use the chips as a flavorful side dish that pairs well with grilled proteins.

3. Fresh Garden Salad

Bright, crisp veggies contrast nicely with the warm, cheesy chips.

4. Pasta with Marinara

Dip the chips in the marinara or serve them alongside—it’s an Italian-inspired combo.

5. Tomato Basil Soup

Think of them as the crunchy counterpart to a cozy bowl of soup.

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Storage Instructions

Room Temperature: These chips are best enjoyed fresh, but if you must store them short-term, leave them uncovered at room temp for a few hours to maintain crispiness.

Refrigeration: Not recommended as the chips can lose their crunch and become soggy.

Reheating: If you have leftovers, pop them back in a 375°F oven for 5–7 minutes to re-crisp.

Freezing: Avoid freezing. The texture won’t hold up well once thawed.

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Estimated Nutrition

(Per 1 cup serving – approximate)

• Calories: 140
• Protein: 6g
• Carbohydrates: 10g
• Fiber: 2g
• Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 290mg
• Sugar: 2g

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Frequently Asked Questions

How do I keep zucchini chips crispy after baking?

Let them cool slightly on a wire rack. Avoid covering them or stacking right away.

Can I make these in an air fryer?

Absolutely! Cook at 375°F for 10–12 minutes, flipping once. They crisp up beautifully.

What if I don’t have breadcrumbs?

You can use crushed crackers, cornflakes, almond flour, or even ground oats.

Can I make this recipe vegan?

Yes—use a plant-based Parmesan or nutritional yeast and skip the egg for olive oil.

Are these zucchini chips keto-friendly?

They can be! Just swap the breadcrumbs with crushed pork rinds or almond flour.

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Conclusion

Crispy Garlic Parmesan Zucchini Chips are one of those snacks you don’t feel guilty about indulging in. They’re crunchy, savory, and incredibly easy to make. Whether you’re cooking for yourself or entertaining a group, they disappear fast. So next time you’re staring at a pile of zucchini, you know exactly what to do!

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