Go Back
Parmesan Zucchini Chips

Parmesan Zucchini Chips

Crispy, oven-baked zucchini rounds coated in Parmesan and breadcrumbs - a healthier alternative to potato chips with irresistible crunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner
Cuisine Italian-American
Servings 4 servings
Calories 110 kcal

Ingredients
  

  • 2 medium zucchini, sliced ¼-inch thick
  • ½ cup grated Parmesan
  • ¼ cup breadcrumbs (or almond flour)
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil

Instructions
 

  • Preheat oven to 425°F (220°C). Line baking sheet.
    Mix Parmesan, breadcrumbs, and spices.
    Brush zucchini slices with oil, then coat with mixture.
    Bake 20-25 mins, flipping halfway, until golden.
    Cool 5 mins to crisp further.

Notes

  • Gluten-Free: Use GF breadcrumbs or almond flour
  • Storage: Best fresh; keeps 1 day in airtight container
  • Tip: Slice uniformly for even cooking
Keyword Parmesan Zucchini Chips