These oven baked parmesan zucchini chips are cirspy, thin cut slices of zucchini covered in a crunchy mixture of breadcrumbs and parmesan cheese. Baking these in the oven at a high temperature allows them to develop that perfect crunch in every bite. Serve these with the fresh tomato dipping sauce that is so good you could eat it with a spoon!
These crispy zucchini chips are a perfect appetizer to serve before a meal. They also make a great, healthy snack option or a perfect side with your dinner. The parmesan breading really helps to make these veggie chips a bit more appealing to someone who typically may not be a fan!
Why You Will Love These
- The parmesan breading. The parmesan cheese mixed with seasonsed breadcrumbs is such a flavorful combo. Allowing them to get crispy and golden in the oven really brings these flavors out.
- The texture. Cutting the zucchini thin and coating them in the breading really provides the best opportunity for these chips to get extra crispy and crunchy.
- The dipping sauce. The dipping sauce that has both fresh tomatoes and sun dried tomatoes is so good. You could seriously eat this dipping sauce on it's own because it is so yummy!
Here are notes on some of the ingredients. For a full ingredient list, see the recipe card below.
- Breadcrumbs - I prefer the Italian style breadcrumbs but plain or panko crumbs would work okay too.
- Parmesan cheese - Grated works better for this but you could also use shredded.
- Zucchini: You will use one fresh zucchini that is sliced very thin.
- Tomatoes: You will need one Roma tomato and jarred sun-dried tomatoes in oil for the dipping sauce.
Step by Step Instructions
Here is how to make these easy zucchini chips. For a full ingredient list and insturctions, see the recipe card below.
For the Zucchini Chips
STEP 1: Preheat your oven to 425°F and line two baking sheets with parchment paper or silicone mats.
STEP 2: In a shallow bowl, combine the breadcrumbs, parmesan cheese, salt, black pepper, and garlic powder. Stir this to combine and set it aside.
STEP 3: In a large bowl, combine the zucchini and olive oil. Stir this, with your hands or a large spoon, to combine. Make sure the zucchini slices are evenly coated with the oil.
STEP 4: Take one slice of zucchini at a time and dredge it in the parmesan mixture. Lightly pressing the mixture into the the slices and making sure it is coated on both sides. I like to take zucchini slices from the bottom of the bowl where the oil has collected and the slices are well coated. Place breadcrumb coated zucchini slices on the prepared baking sheets in a single layer.
STEP 5: Bake in the preheated 425°F oven for 8-10 minutes. Keep an eye on them because you don't want them to burn. They are not good when they get too brown! You are looking for a perfect golden brown color. Remove from the oven and let them cool slightly.
For the Dipping Sauce
STEP 1: Place the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, and basil leaves in a blender or food processor. Puree the mixture, drizzling in the oil from the sun-dried tomatoes. Continue pureeing until mixture is smooth.
STEP 2: Transfer the mixture to a small bowl and mix in 2-3 tablespoons of water, or until you have reached an optimal dipping consistency!
- Use a mandoline slicer to get the zucchini cut to the perfect, uniform width. I recommend getting a mandoline for slicing zucchini, potatoes, carrots...anything you want to cut in a thin and uniform size. It's super handy!
- Try a mixture of zucchini and summer squash for a little variety.
- Sprinkle with flake salt after baking, if desired.
Yes! Gluten free breadcrumbs will work great for this. I like these gluten free breadcrumbs the best but you could also make your own. Take your favorite gluten free bread and pulse in your food processor until you have fine crumbs.
No. You could thinly slice the zucchini with a knife or most food processors have a slicing blade that you could use to get thin slices too!
No, you don't. Alternatively, you could dip the zucchini chips in ketchup, marinara sauce or ranch dressing. They are good on their own too, so you could serve them as a side without any dipping sauce at all.
Storing and Freezing
These are really best served fresh from the oven. The get a bit soggy if you try to save them for the next day, but they are still good. I would keep them in an airtight container in the refrigerator for up to 2 days. When you are ready to eat them, you could pop them back in the oven to rewarm and crisp them up. Alternatively, if you have an air fryer, these would crisp right back up if you put them in there for a couple of minutes, watching closely that they don't burn.
Freezing is not recommended.
Other Recipes to Try
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Crispy Oven Baked Parmesan Zucchini Chips
For the Zucchini Chips:
- ½ cup Italian style breadcrumbs
- ¼ cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 zucchini, cut in ¼-inch thick slices
- 2 tablespoons olive oil
For the Tomato Dipping Sauce:
- 1 plum tomato
- 4 sun-dried tomatoes packed in oil, plus 2 teaspoons oil from the jar
- 2 tablespoons red wine vinegar
- ½ teaspoons minced garlic
- ½ teaspoon dried oregano
- 5 fresh basil leaves
For the Zucchini Chips:
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- In a bowl, combine the breadcrumbs, parmesan, salt, garlic powder, and pepper. Stir to combine.½ cup Italian style breadcrumbs, ¼ cup grated parmesan cheese, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon pepper
- In a medium bowl, combine the zucchini and olive oil. Stir, making sure each slice is coated in the olive oil.1 zucchini, cut in ¼-inch thick slices, 2 tablespoons olive oil
- Dredge each slice of zucchini in the breadcrumb mixture and place on parchment lined baking sheet.
- Bake in 425°F oven for 8-10 minutes or until golden brown. Do not let them get too brown. Remove from oven and let cool. Serve with tomato dipping sauce or marinara sauce.
For the Tomato Dipping Sauce:
- In a blender, puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, and basil leaves. Drizzle in the sun-dried tomato oil until smooth. Add 2-3 tablespoons water to achieve desired degree of consistency for dipping.1 plum tomato, 4 sun-dried tomatoes packed in oil, plus 2 teaspoons oil from the jar, 2 tablespoons red wine vinegar, ½ teaspoons minced garlic, 5 fresh basil leaves, ½ teaspoon dried oregano