Baked Zucchini Chips

These baked zucchini chips are the best summer snack! Hot from the oven, they're crisp on the outside, juicy in the middle, and full of Parmesan flavor.

baked zucchini chips

Move over, potato chips! If you’re craving a salty, crunchy summer snack, these baked zucchini chips are exactly what you need. The first time I tested this recipe, I stood at the counter, eating chip after chip. After the first one, I wondered, “Are they crispy enough?” I needed to have another. “Are they salty enough?” I had to eat just one more. “Do they need more cheese?” My empty baking sheet had the answer. These little guys were perfect just the way they were.

Since then, I’ve had this recipe on repeat. In the past, I’ve avoided baked zucchini recipes, choosing to grill zucchini or eat it raw instead. For my taste, baked zucchini usually gets too watery and mushy as it cooks. But here, a Parmesan and panko coating solves everything. It stays nice and crisp as the zucchini bakes, so when the chips come out of the oven, they’re crispy on the outside, tender in the middle, and full of rich Parmesan flavor. Whether you serve them as a side dish or afternoon snack, these zucchini chips will disappear in no time.

Zucchini slices on a cutting board

How to Make Zucchini Chips

Like all the best snacks, these crispy baked zucchini chips are quick and easy to make. I like to think of this recipe in three parts:

  1. Basic prep. You’ll start by cutting the zucchini into thin slices and mixing up the crispy topping. I use a blend of panko bread crumbs, almond flour, Parmesan cheese, salt, and pepper to make it rich, nutty, and savory. My vegan Parmesan is delicious here too.
  2. Dredging. The fun (and messy) part! Dunk each zucchini slice in an egg wash before tossing it in the panko mixture. When it’s evenly coated on all sides, transfer it to a baking sheet lined with parchment paper. Repeat with the remaining zucchini slices! (P.S. If you’re vegan, a mix of ground flaxseed and nut milk will work in place of the egg!)
  3. Baking! Drizzle the zucchini chips with olive oil and pop them in the oven. Bake until they’re golden brown and crisp. At the ten minute mark, flip the chips so that they brown evenly on both sides.

That’s it! The whole process takes under 30 minutes from start to finish.

Dredging zucchini chips

Baked Zucchini Recipe Tips

  • Have a wet hand and a dry hand. If you’ve made my Eggplant Parmesan or Crispy Cauliflower Po’ Boy Sandwich, you know that things can get messy when you’re dredging veggies. I recommend having a wet hand and a dry hand to control the chaos. Use the wet hand to dunk the zucchini slices in the egg wash and transfer them to the panko mixture. Then, use the dry hand to sprinkle them with the crispy coating and place them on the prepared baking sheet. It doesn’t hurt to have kitchen towels or paper towels handy to wipe off your fingers, either.
  • Drizzle the zucchini chips with oil before baking. If you want your zucchini chips to be golden brown and crisp (hint: you do), drizzle them lightly with oil before you pop them in the oven. You won’t get the same color and crunch without it!
  • Cook them in a single layer with a little space between each one. Don’t crowd the zucchini on the baking sheet! If you do, they’ll steam in the oven, and they won’t get brown and crisp. Depending on the size of your sheet pans, you might need to use more than one to make this recipe. If you do use multiple baking sheets, switch the top and bottom pans halfway through the cooking time.
  • Flip the chips halfway. If it’s not clear by now, we want these guys to be as crisp and golden as possible. Pull them out at the ten minute mark and flip each chip to help them brown evenly on both sides.

Zucchini chips on a baking sheet with olive oil

Baked Zucchini Chips Serving Suggestions

These baked zucchini chips are best right after they come out of the oven. They soften as they cool, so eat them as soon as you can, when they’re still hot, juicy, and crisp. Most often, I enjoy them plain, straight off the baking sheet, but they’re fantastic with dipping sauces too. Try pairing them with romesco sauce, pesto or vegan pesto, tzatziki, cashew cream, or marinara!

Eat this baked zucchini recipe on its own as a snack, or serve it as a side dish with any summer main dish. I love it with my best veggie burger, black bean burger, quinoa burger, or BBQ Jackfruit sandwiches. It would also be a fun starter for these pasta recipes:

For more pasta recipes, check out this post!

Baked zucchini chips recipe

More Favorite Zucchini Recipes

If you love these baked zucchini chips, try cooking zucchini in one of these recipes next:

And if you still want more zucchini recipes, check out this post!

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Baked Zucchini Chips

rate this recipe:
5 from 25 votes
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 30 minutes
Serves 4
These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions!


  • 1 egg*
  • ½ cup panko bread crumbs
  • ½ cup almond flour
  • ¼ cup Parmesan cheese or Vegan Parmesan
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 2 medium zucchini, sliced into ¼ inch rounds
  • Extra-virgin olive oil, for drizzling
  • Romesco, Tzatziki, or Marinara

    , optional for serving


  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
  • Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
  • Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.


*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.


5 from 25 votes (18 ratings without comment)

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Rate this recipe (after making it)

  1. Jen

    Can you substitute Parmesan cheese and if so with what

  2. Jean H

    Can you use a spray vegetable oil instead of drizzling oil?

    • Jeanine Donofrio

      yep, absolutely!

  3. Raquel

    These were so super good and easy! Didn’t have any fresh parm so used the canned stuff and regular flour instead of almond—still turned out delicious. Served as a side with spaghetti and meat sauce. Thank you!

  4. Joe B

    5 stars
    This is fantastic!

    Try it with eggplant, and add in garlic powder and/or everything bagel seasoning. You’re taste buds will thank you!

  5. Madzz

    Decided to make this for my foster parents and they loved it! Thank you for the recipe 🙂

  6. Terri

    5 stars
    Such a delicious way to use an abundance of zucchini! Breading in the almond flour mix worked well. Absolutely fabulous when served with the romanesco sauce!

  7. Maiteeny

    5 stars
    Made this today with my 6 year old and used a zucchini from the garden. It was delicious hot from the oven. Daughter didn’t want any cheese so I added garlic powder for a little more flavor. Crispy and juicy! We avoided the dirty hands issue on our assembly line by using a fork for the egg wash and dry bowl, and truth be told, I didn’t want to deal with a 6 year old’s sticky hands 😆 Thanks for another great one!

  8. HeatherG

    These were yummy! I took the advice to separate the panko. I think my zucchini were a little too thick but that was easily remedied with a longer cooking time. Great recipe!

  9. 5 stars
    Holy cow this was amazing, I think I found my new favorite way of eating zucchini 🤤 I had tried a fried version before, so am super excited to have them this way instead.

  10. Carol

    5 stars
    Made these today! Really good.

  11. Bobby

    Such a flavorful snack!

  12. Clara Bulens

    Having the nutritional information along with the recipe to print would be helpful, especially if on a special diet, like diabetic.

  13. tammy

    5 stars
    These crisp gems were delicious, tender and crunchy! Fam loved them, and definitely putting on my weekly dinner list. The only change I did was sprayed the tops with olive oil instead of the drizzle, came out browned and crispy. This is a keeper! 😉

  14. Rena Figved

    5 stars
    These were GREAT!! I picked a couple of small zucchinis from my garden and followed the directions. The only thing I’d change is to divide the panko mixture in half after making it because after awhile, it won’t stick very well to the zucchinis after getting wet with the egg. That way, I’d have a fresh bowl of the panko mixture for the last half of the zucchinis. Excellent recipe!! Thank you!!

    • Jeanine Donofrio

      that’s a great tip! So glad you enjoyed them.

  15. Glynda

    This looks really good. Two questions:

    1) Will this recipe work well in an air fryer?

    2) We have nut allergies in my family. What are good substitutes for the almond flour? Will oat flour work just as well?

    Thank you.

    • Jeanine Donofrio

      Hi Glynda, they work great in the air fryer (the regular version, not the vegan version). 370°F for 11-13 minutes without flipping halfway.

      I think it would work with extra panko in place of the almond flour, but I haven’t tried. That would be my first choice over oat flour.

  16. Elna@YoNature

    I tried frying them it was such a fiasco! Baking is the way to go. The recipe is great though. Cheers, Elna

    • Jeanine Donofrio

      yep, it’s meant to be baked!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.