Parmesan Baked Zucchini Chips

It was one of those golden late-summer afternoons when the garden was bursting with more zucchini than we knew what to do with. My kids had just finished watering the herbs—mostly splashing each other—and I stood in the kitchen, zucchini stacked like a little mountain on the counter.

I wasn’t in the mood for anything fussy. I just wanted something crunchy, quick, and satisfying—something the kids would snack on without asking, “Is this healthy?” So I grabbed a handful of ingredients we already had, and we started experimenting.

Oil. Cheese. Basil. A bit of garlic. We pressed each slice into the mixture and watched them crisp up in the oven, our noses practically pressed to the glass. The smell was nutty and rich, the kind that makes your stomach growl a little in anticipation.

By the time the tray hit the table, little hands were already grabbing. And to my surprise, there was silence—just crunchy chewing and that dreamy look that says, “Okay…these are really good.”

Short Description

Crispy, cheesy, and oven-baked, these Parmesan Baked Zucchini Chips are the perfect snack, appetizer, or kid-friendly side. Quick to make with simple ingredients and no messy breading stations.

Ingredients

Main ingredients:

• 2 medium zucchini or yellow summer squash
• 1–2 tablespoons olive oil

For the coating:

• 1 cup shredded Parmesan cheese (or Pecorino or Cheddar)
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh basil

Seasoning:

• 1/2 teaspoon garlic powder
• Salt, to taste
• Fresh ground black pepper, to taste

Optional substitutions:

• Use crushed gluten-free cereal or potato chips instead of breadcrumbs for a gluten-free version
• Skip breadcrumbs and increase cheese for a low-carb variation

Tools Needed

• Sharp knife or mandoline slicer
• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring spoons

Step-by-Step Cooking Instructions

Step 1: Prep the zucchini
Slice the zucchini into 1/4-inch thick rounds. Try to keep the slices even so they cook at the same speed.

Step 2: Toss with oil
Add the slices to a mixing bowl and toss with olive oil until evenly coated.

Step 3: Make the coating
In another bowl, mix together the shredded cheese, breadcrumbs, chopped basil, garlic powder, salt, and black pepper.

Step 4: Coat the zucchini
Press each zucchini slice into the cheese mixture. It won’t stick perfectly, and that’s fine—it adds texture. Place each round on a parchment-lined baking sheet.

Step 5: Use up the leftovers
Sprinkle any remaining coating mixture over the zucchini rounds on the tray.

Step 6: Bake until crispy
Bake at 425°F (220°C) for 20 to 25 minutes, or until golden and crisp around the edges.

Step 7: Finish with herbs
Right before serving, sprinkle a little fresh basil on top for extra color and flavor.

Why You’ll Love This Recipe

• Quick and easy with minimal cleanup
• Kid-approved and veggie-packed
• No deep frying required
• Can be made gluten-free or low-carb
• Ideal as a side, snack, or light appetizer

Helpful Tips and Cooking Notes

• Use a mandoline for perfect, even slices
• Don’t overcrowd the tray or they won’t crisp properly
• For extra crunch, broil for 1–2 minutes at the end
• Swap fresh basil for dried herbs if needed
• Best enjoyed fresh—though leftovers are still delicious

Nutritional Benefits & Fun Facts

Zucchini is low in calories and high in vitamin C, potassium, and fiber. Parmesan cheese adds protein and calcium, making this a snack that’s as nourishing as it is satisfying.

Fun fact: The word “zucchini” comes from the Italian word zucchino, meaning “small squash.”

Final Dish & Serving Suggestions

These zucchini chips come out golden brown with crispy edges and a warm, savory aroma that fills the kitchen. The cheese melts into the breadcrumbs to form a lacy, crunchy crust that’s hard to resist.

Serve them with:

• Marinara or pesto for dipping
• As a side with grilled chicken or fish
• On a snack board with hummus, olives, and cherry tomatoes

Or just eat them straight off the tray like we usually do.

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 2 days
• Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness
• Avoid microwaving—they’ll turn soft

Frequently Asked Questions (FAQs)

1. Can I use yellow squash instead of zucchini?
Yes! It works just as well and adds a nice pop of color.

2. What if I don’t have Parmesan?
Try Pecorino Romano or even shredded Cheddar for a different flavor twist.

3. How do I make it gluten-free?
Use crushed gluten-free cereal or potato chips instead of breadcrumbs.

4. Can I prep them ahead?
Yes, you can slice the zucchini and prep the coating ahead of time. Assemble and bake fresh for best results.

5. What dipping sauces go best with these chips?
We love marinara, ranch, or a garlicky yogurt dip.

Final Thoughts

Some recipes feel like home the first time you make them—and this is one of those. Crispy, savory, and made with just a handful of ingredients, these zucchini chips have become one of those quiet hits in our family. They’re simple, but filled with little joyful moments—from slicing to snacking.

Have you ever turned a “no way” veggie into a “can I have more” favorite? I’d love to hear what dishes your family has fallen in love with lately. Leave a comment and let’s swap snack stories.

With love from my kitchen to yours,
Jenna