Coated with olive oil, spices, and Parmesan, then baked to crispy perfection, zucchini chips are one of my favorite ways of serving zucchini to my family.

Zucchini chips are served on a white plate.

These zucchini chips are crispy and flavorful. They are one of my favorite side dishes when zucchini is in season, and they can also serve as a delicious homemade snack that you can feel good about eating. The secret to making them crispy: Salt them to draw water out and then bake them in a hot 425°F oven.

Ingredients and Variations

The ingredients needed to make zucchini chips.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Olive oil spray: I love cooking with this delicious oil. Avocado oil and melted butter are good alternatives.
Fresh zucchini: Using small, firm zucchini is best. You don't want them large and watery.
To season: Kosher salt, black pepper, and garlic powder.
Grated Parmesan: Use finely grated Parmesan, not coarsely shredded.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Slice the zucchini thinly, salt the slices, and then rinse and dry them. Arrange the zucchini slices on a rimmed, parchment-lined baking sheet. Spray the zucchini slices with olive oil, then bake them in a 425°F oven for 15 minutes.

Remove the baking sheet from the oven, keeping the oven on. Season the zucchini with salt, pepper, garlic powder, and parmesan.

Bake the zucchini chips until browned and crispy, for 15-20 more minutes. Serve immediately.

The zucchini chips are ready in the pan.

Wow! These are really good (and I'm not a big zucchini fan, I just had a bunch I was trying to get rid of before they went bad.) Yum, they are so nice and crispy and delicious! Thanks for the recipe!
E Johnsen
Read more comments

Recipe Tips

Oven temperatures vary. I suggest you start with ten minutes, then check the zucchini slices. If they're already browning, sprinkle them with the cheese and seasoning and place them in the oven for just five more minutes or until crispy. If they are still wet and soggy after 10 minutes, keep baking them for the full 15 minutes or even 20 minutes, then sprinkle them with cheese and seasonings and bake until they are crispy.
Some of the zucchini slices will be ready before the others. Remove them to a plate and keep baking the ones that have not crisped up yet.
A few readers commented over the years that they had success baking the zucchini slices for 20 minutes per side in a 350°F oven.
Salting the zucchini slices before baking them is an annoying extra step, but it removes water from the zucchini, which helps achieve crispiness. So, I don't recommend skipping this step. I tried, and the chips were still delicious, but they were definitely not crispy. In the photo below, you can see the water drops on the surface of the zucchini slices. This is the water we want to eliminate.

Salting the zucchini slices. Water drops are visible on the zucchini surface. — Water droplets are visible on the zucchini's surface.

Storage: The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered in a 350°F oven for 10 minutes.

Serving Suggestions

I usually serve zucchini chips as a side dish. But sometimes my kids ask me to make them as a snack, and I am thrilled to oblige! They eat them on their own or dip them in unsweetened ketchup.

Dips that go well with these chips include ranch dip, blue cheese dressing, Greek yogurt dip, guacamole, salsa, sour cream dip, cream cheese dip, tahini sauce, or a keto cheese sauce.

When I make them as a side dish, I like to serve these chips with a main dish I can bake in the same 425°F oven. So, I often serve them with one of the following:

Recipe Card

4.89 from 78 votes

Crispy Baked Zucchini Chips

Coated with olive oil, spices, and parmesan, then baked to crispy perfection, these zucchini chips are amazing.

Prep Time40

Cook Time30

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 72kcal

Author: Vered DeLeeuw

Let's Start Cooking Print Recipe Save this Recipe

Video

Ingredients

▢ Olive oil spray
▢ 2 medium zucchini - about 1 pound total weight
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ¼ cup Parmesan - grated, not shredded

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
Olive oil spray
Slice the zucchini into ⅛-inch-thick rounds.
2 medium zucchini
Sprinkle the zucchini slices with the kosher salt. Place them on paper towels or in a colander in the sink and let them stand at room temperature for 30 minutes. This should draw some of the water out. After 30 minutes, blot them dry with paper towels. There's no need to rinse them.
½ teaspoon kosher salt
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes. Please see the notes below for tips on how long to bake the chips.
Remove the baking sheet from the oven. Sprinkle the zucchini slices with black pepper, garlic powder, and grated Parmesan. There's no need to flip the zucchini.
¼ teaspoon black pepper, ½ teaspoon garlic powder, ¼ cup Parmesan
Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes. They won't all crisp at the same time, so remove the ones that are ready to a plate. Please see the notes below for more tips on how long to bake the chips.
Serve immediately.

Notes

Salting the Zucchini

Salting the zucchini slices before baking removes water from the zucchini, which helps achieve crispiness. Please don't skip this step.

How Long to Bake

This is one of my more controversial recipes. While many love it, others struggle with the chips either burning or remaining soggy. If you run into trouble, I'd love the opportunity to troubleshoot before you rate the recipe. In the meantime, here are some suggestions.

Oven temperatures vary. I suggest you start with ten minutes, then check the zucchini slices. If they're already browning, sprinkle them with the cheese and seasoning and place them in the oven for just five more minutes or until crispy.

On the flip side, if they are still wet and soggy after 10 minutes, keep baking them for the full 15 minutes or even 20 minutes, then sprinkle them with cheese and seasonings and bake until they are crispy.

Some of the zucchini slices will be ready before the others. Remove them to a plate and keep baking the ones that have not crisped up yet.

A few readers commented over the years that they had success baking the zucchini slices for 20 minutes per side in a 350°F oven.

Storing Leftovers

The leftovers keep okay in an airtight container in the fridge for 2-3 days, but they lose their crispiness. You can get some of the crispiness back by baking them uncovered in a 350°F oven for 10 minutes.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Baked Zucchini Chips

Ingredients and Variations

Instructions

Recipe Tips

Serving Suggestions

Recipe Card