These Crispy Zucchini Chips Will Change Snack Time Forever
You ever stand in front of your pantry, snack cravings in full swing, but nothing feels right?
Chips feel too greasy. Crackers? Meh. And veggies? Let’s be real. They rarely hit the spot.
Here’s the problem: we want something crunchy, salty, cheesy… and not deep-fried into oblivion.
It gets worse. You try “healthier” snacks and end up chewing something bland, floppy, or weirdly soggy. And now you’re mad and still hungry.
So let’s fix that. Enter: zucchini chips. Light, golden, crisp, and cheesy, with a subtle smoky note that keeps your hand going back for more.
We’ll walk through how to get the crisp just right—even if you’ve got a zucchini that’s seen better days.
What Are Zucchini Chips, And Why Should You Care?
Zucchini chips are thin slices of zucchini baked (or air-fried) until golden, crisp, and just a little addicting.
They’re a snack, a side, or a crunchy topper for soup or salad.
They’re not fried. They’re not greasy. And when done right, they taste nothing like soggy squash. What you get is a savory, crisp chip that makes you forget potatoes even exist.
If you love simple snacks with bold flavor, you might want to check out our recipe for Loaded Bravas Tots for another crispy crowd-pleaser.
The Secret To Perfect Zucchini Chips
Want them crispy? You’ve gotta do two things: slice thin and draw out the water.
Zucchini is 95% water. So if you skip the moisture step, you’ll end up with limp chips that never crisp. Here’s the fix:
- Slice zucchini into super thin rounds. About ⅛ inch. Use a mandoline if you’ve got it.
- Salt the slices. Let them sit 10 minutes.
- Blot the heck out of them.
From there, we coat, bake, and snack happy.
Mastering textures starts with the right prep—our guide to Sweet Soy Glaze also dives into layering flavor without fuss.
Ingredient Breakdown: What Each One Does
Every ingredient here has a job. Here’s what’s going on behind the scenes:
- Zucchini (2 medium): This one’s obvious. Use firm ones. No wrinkly or mushy stuff.
- Olive Oil (1.5 tbsp): Helps everything stick and crisps up the edges.
- Panko Breadcrumbs (⅓ cup): Adds that crunchy bite you expect in a chip.
- Grated Parmesan (⅓ cup): Salty, nutty, and it browns like a dream.
- Garlic Powder (¼ tsp): Adds depth without the burn of fresh garlic.
- Smoked Paprika (¼ tsp): Our twist. Adds warmth and a subtle smokiness. It makes a difference.
- Salt (¼ tsp) + Black Pepper (⅛ tsp): Because balance is everything.
Craving more vegetable-based ideas? Our Eggplant Parmesan Recipe is another no-fry classic with a crispy bite.
Step-By-Step Instructions For Crispy Zucchini Chips
- Preheat your oven to 425°F. Line a baking sheet with parchment or set a wire rack over it.
- Slice zucchini into ⅛” rounds. Try to keep the thickness consistent.
- Salt the slices and let them rest 10 minutes. Then blot dry.
- Mix the coating: Panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Toss zucchini with olive oil so they’re just coated.
- Dredge in the coating. Press gently so it sticks.
- Lay them out in a single layer.
- Bake for 20–25 minutes. Flip halfway. Watch closely after 18 mins.
Let them cool a few minutes before serving (if you can wait).
For another recipe that delivers on texture and crunch, try our wildly popular Chicken Katsu – it’s all about that golden coating.
Nutrition Info (Per Serving)
This is for 1 of 4 servings:
- Calories: 145
- Fat: 9g
- Carbs: 9g
- Fiber: 2g
- Protein: 6g
- Sodium: ~290mg
It’s not a diet food. It’s a real snack made from real stuff.
If you’re tracking calories but still want flavor-packed meals, our Roasted Butternut Squash Quinoa Salad makes a great light lunch.
Ingredient Swaps That Still Work
No panko? Use crushed cornflakes or seasoned breadcrumbs.
No Parmesan? Try Pecorino or nutritional yeast for a dairy-free kick.
Low on smoked paprika? Chili powder can give a little heat. Regular paprika works too, but the smokiness really helps.
How To Keep Them Crispy
Leftovers? Yeah, right.
But just in case: store in an open paper bag or container with the lid slightly ajar. Don’t seal it tight—it traps moisture.
To re-crisp, pop them back in the oven or air fryer for 2–3 minutes at 375°F.
Dipping Sauce Ideas
They don’t need a dip. But if you wanna go extra:
- Ranch
- Marinara
- Spicy aioli
- Sour cream and chive
- Garlic yogurt
Just don’t tell anyone you’re dipping them in ketchup.
Want more dip-friendly recipes? Our Creamy Tomato Basil Soup makes a perfect match with any crispy bite.
What Makes This Recipe Stand Out?
That hit of smoked paprika. Most recipes stop at salt and cheese. We’re not reinventing anything—but that smoky kick gives it depth and makes you go, “Wait… what’s in this?”
Also, baking on a wire rack instead of just a tray means you don’t need to flip them unless you really want to. The heat hits both sides, so they crisp up evenly.
Zucchini Chips Recipe Card
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Delicious Zucchini Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Description
Crispy, cheesy, and full of flavor, these oven-baked zucchini chips are a healthier snack option that doesn’t skimp on crunch. Coated in seasoned panko and Parmesan, then baked to golden perfection, this version includes a subtle hint of smoked paprika to deepen the flavor and offer a unique, slightly smoky twist you won’t find in most versions. They’re easy to make and even easier to eat—great for snacking or serving at parties.
Equipment:
- Sharp Knife or Mandoline Slicer
- Mixing bowls
- Wire rack (recommended) or parchment-lined baking sheet
- Oven
Ingredients
- 2 medium zucchinis
- 1 1/2 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (218°C). Place a wire rack on top of a rimmed baking sheet. If you don’t have a wire rack, line the sheet with parchment paper.
- Slice the zucchini into ⅛-inch rounds. Try to make them all the same thickness—this helps them cook evenly. A mandoline works great here if you have one.
- Optional but helpful: Lightly sprinkle the zucchini slices with salt and let them sit for about 10 minutes. This pulls out excess moisture. Pat them dry with a clean towel or paper towel.
- In a small bowl, combine the panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. Stir well to mix everything evenly.
- In a separate bowl, toss the zucchini slices with olive oil. Make sure each slice gets a light, even coat.
- Dredge each zucchini slice in the breadcrumb mixture. Press lightly so the coating sticks. Place them in a single layer on the wire rack or baking sheet.
- Bake for 20–25 minutes, flipping the slices halfway through. They’re done when the coating is golden and the chips are crisp around the edges.
- Cool slightly before serving. They’re best enjoyed warm and crispy, straight from the oven.
Notes
What makes this version stand out is the use of smoked paprika instead of regular paprika. That small shift adds depth and a gentle smokiness that complements the nutty Parmesan and savory zucchini without overpowering them. It’s a subtle addition, but it brings a slightly more gourmet feel to a familiar favorite. Plus, baking on a wire rack allows heat to circulate underneath, helping the chips crisp up evenly without needing to flip if you’re short on time.
Storage:
These chips are best eaten fresh, but you can store leftovers in an airtight container for a day. Reheat in the oven or air fryer for a few minutes to bring back some of the crisp.
Nutrition
- Serving Size: 1/2 zucchini
- Calories: 145
- Sugar: 2g
- Sodium: ~290mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
Zucchini Chips Recipe FAQs
Yup. 400°F for 10–12 minutes. Shake the basket halfway.
Yes, if you slice thin and draw out water first.
You can. They’ll be lighter and less crunchy, more like veggie crisps.
Nope. The skin helps hold them together and crisps up nicely.
They’re best fresh. But if you do have leftovers, store them in a paper towel-lined container and reheat to crisp up.
Try nutritional yeast for a dairy-free, cheesy vibe. Or leave it out.
Not really. They’ll thaw soggy. Stick to making them fresh.
Explore more easy recipes like this in our full Simply Cooking Recipes Collection – home-cooked flavor doesn’t have to be complicated.
The Final Bite
Crunchy, savory, and just a little addictive—these zucchini chips prove that the simplest snacks can steal the show.
If you’re into easy, flavor-packed recipes like this one, don’t miss our Simply Delicious Newsletter where we share real recipes that actually work, every single week.
This recipe was written by Ryan Yates, a working Executive Chef with over 20 years in commercial kitchens.
When he’s not behind the line, he’s creating recipes to help home cooks get better results—with less stress and more flavor.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.