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