Crispy baked zucchini chips are a healthy, guilt-free snack or side that’s as satisfying as it is simple.
Packed with fiber, plant-based protein, and heart-healthy fats, these low-carb bites are perfect for everyday meals or quick snack cravings.
Easy to make and versatile with your favorite dipping sauces, they’re ideal for busy weeknights or meal prep.
Baked Zucchini Chips
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 small bowl
- 1 Medium bowl
- Whisk
- Knife and cutting board
Ingredients
- 1 large egg or ¼ cup nut milk + 1 tbsp ground flax for vegan option
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or vegan Parmesan
- ½ tsp sea salt
- Freshly ground black pepper to taste
- 2 medium zucchini sliced into ¼-inch rounds
- Extra-virgin olive oil for drizzling
- Romesco Tzatziki, or Marinara, for serving (optional)
Instructions
- Preheat and Prepare Your Oven: Begin by setting your oven to 425°F (220°C). This high temperature ensures your zucchini slices will crisp up nicely instead of steaming in the oven. While the oven warms, line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Make sure the parchment is flat, and if needed, lightly spray with olive oil for extra non-stick protection.
- Prepare the Egg Wash (or Vegan Alternative): In a small bowl, crack the egg and whisk it until the yolk and white are completely combined, forming a smooth, uniform mixture. If you’re making this vegan, mix ¼ cup unsweetened nut milk with 1 tablespoon of ground flaxseed until it thickens slightly. This mixture will act as a sticky layer, helping the crumb coating adhere perfectly to each zucchini slice.
- Create the Crunchy Coating: In a medium mixing bowl, combine ½ cup panko breadcrumbs, ½ cup almond flour, and ¼ cup grated Parmesan cheese (or vegan Parmesan if desired). Add ½ teaspoon sea salt and several grinds of fresh black pepper. Stir everything together until evenly mixed. This combination provides a golden, crispy texture with a rich, nutty flavor.
- Slice the Zucchini: Wash and dry 2 medium zucchinis thoroughly. Using a sharp knife or a mandoline slicer, cut them into ¼-inch thick rounds. Try to keep the slices uniform in thickness so they bake evenly. Thicker slices may remain soft in the center, while thinner slices can burn quickly.
- Coat the Zucchini Slices: Take one zucchini slice and dip it into the prepared egg wash or flax mixture, ensuring it’s fully coated on both sides. Then, immediately transfer it into the breadcrumb mixture. Press lightly so the crumbs adhere, covering the slice entirely. Place the coated zucchini onto the lined baking sheet. Repeat this process with all slices, leaving a small gap between each so air can circulate and they crisp evenly.
- Drizzle with Olive Oil: Once all slices are coated and arranged on the baking sheet, lightly drizzle extra-virgin olive oil over the top. This helps create a golden, crunchy finish in the oven. You can also use a pastry brush to brush each slice for even coverage.
- Bake to Crispy Perfection: Place the baking sheet in the preheated oven on the middle rack. Bake the zucchini for 17 to 20 minutes, flipping each slice halfway through the cooking time. Keep an eye on them during the last few minutes—the edges should turn golden brown and crispy, while the centers remain tender.
- Check for Doneness: To test if your zucchini chips are ready, gently press the center of a slice with a spatula. It should feel firm and hold its shape while the coating is crisp.If necessary, bake for an additional 1–2 minutes, but avoid overbaking as this can dry them out.
- Serve Immediately: Remove the baking sheet from the oven and let the chips rest for 1–2 minutes. They are best enjoyed hot and fresh, as they may lose some crispiness as they cool. Transfer to a serving plate and pair with your favorite dipping sauces such as Romesco, Tzatziki, or Marinara for an extra flavor boost.
- Storage and Reheating Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To regain their crispiness, reheat in a preheated oven at 375°F (190°C) for 5–7 minutes rather than using a microwave. This method keeps them crunchy and almost as fresh as when first baked.
Notes
- Use a mandoline slicer for even zucchini slices; uniform thickness ensures they bake consistently.
- For a vegan version, substitute the egg with ¼ cup unsweetened nut milk mixed with 1 tablespoon ground flaxseed.
- Don’t overcrowd the baking sheet; air circulation is key to achieving maximum crispiness.
- Adjust baking time depending on your oven; some ovens run hotter, so keep an eye on the chips.
- Serve immediately for the crispiest texture; leftovers can be reheated in the oven to regain crunch.
- Experiment with seasoning: smoked paprika, garlic powder, or Italian herbs work wonderfully in the crumb mixture.
Chef’s Secrets For Perfect Chips
Achieving the perfect baked zucchini chips comes down to a few subtle techniques.
First, ensure the zucchini slices are dry before dipping them; excess moisture can make the coating soggy.
Press the crumb mixture gently onto the slices so it adheres well but doesn’t clump.
Drizzling a small amount of olive oil evenly over the chips before baking encourages even browning and a satisfying crunch.
Finally, flipping halfway through cooking ensures both sides are golden and crisp.
Using panko breadcrumbs in combination with almond flour gives the best balance of crunch and nutty flavor.
Serving Suggestions With Style
These baked zucchini chips are incredibly versatile and pair beautifully with a variety of dips.
For a Mediterranean touch, serve them with Tzatziki or a light lemon-garlic aioli.
For richer flavor, Romesco or marinara sauces work perfectly.
They also make a great side for grilled proteins, like chicken or fish, or even as a crunchy addition to a sandwich or salad.
Serve them hot for the best texture, and consider sprinkling a little extra Parmesan or fresh herbs on top for a gourmet touch.
Storage Tips And Reheating Advice
While zucchini chips are best enjoyed immediately, leftovers can be stored for convenience.
Place cooled chips in an airtight container in the refrigerator for up to 2 days.
Avoid stacking them directly on top of each other to prevent sogginess.
To reheat and restore their crunch, preheat your oven to 375°F (190°C) and bake for 5–7 minutes.
Using a microwave is not recommended as it can make the chips soft.
Proper storage and reheating ensures you can enjoy this snack even after a busy day.
Frequently Asked Questions
1. Can I use regular flour instead of almond flour?
Yes, you can substitute all-purpose flour for almond flour, but the flavor and texture will change slightly. Almond flour adds a subtle nutty taste and extra crunch, while regular flour will yield a softer coating. For best results, use a combination of flour and breadcrumbs.
2. How can I make the chips extra crispy?
To maximize crispiness, ensure the zucchini slices are thin and dry. Don’t overcrowd the baking sheet, drizzle lightly with olive oil, and flip halfway through baking. Using panko breadcrumbs rather than regular ones adds an extra layer of crunch.
3. Can I bake zucchini chips without oil?
Yes, you can skip the oil for a lower-fat option, but the chips may not brown as evenly or become as crispy. For a healthier alternative, you can lightly mist them with cooking spray or brush very lightly with olive oil.
4. Are these chips suitable for meal prep?
Absolutely! You can prepare and store the coated zucchini slices in the refrigerator for up to 12 hours before baking. Bake them fresh when ready to eat to maintain the best texture.
5. Can I freeze baked zucchini chips?
Freezing is possible but not ideal, as reheating can make them less crispy. If necessary, freeze baked chips in a single layer in an airtight container for up to 1 month, and reheat in the oven to restore some of the crunch.
