Appetizers / Dinner Ideas / Side Dishes

Zucchini Chips

These light and crunchy Zucchini Chips are coated in Panko breadcrumbs and Parmesan cheese and then oven-baked until crisp. Serve them as a starter to a summer meal, or as a vegetable side to burgers or salad.

A pile of zucchini chips arranged on a plate.

Why You’ll Love This Zucchini Chips Recipe

Never greasy and always super flavorful, these light and crispy zucchini chips in oven are a wonderful side dish or you can serve them as an appetizer. Make the most of summer squash with this easy recipe! Here’s why you’ll love it:

  • Light. Similar to the fried zucchini coins you may have ordered at a restaurant, this zucchini chips recipe is lighter, crisper, and so much better! Plus, your house won’t smell like oil because they’re baked in the oven rather than deep-fried.
  • Adaptable. When you make your own baked zucchini chips you can adjust the seasonings and flavoring to your taste. I swap in dried herbs and a bit of spice when I’m feeling like some heat, and you can even make these gluten-free if needed.
  • A great snack. These zucchini chips in oven are wonderfully versatile, making for a delectable snack. Or serve a pile of chips at a barbecue for an unexpected vegetable side dish.
Ingredients for zucchini chips are shown labeled and portioned out: zucchini, garlic powder, pepper, olive oil, panko, salt, parmesan cheese.

What You’ll Need

Zucchini is the star of this recipe, and just a few more simple ingredients round this recipe out into something memorable. I’ve included an overview of what you’ll need below. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

  • Zucchini: Choose medium or large zucchini.
  • Salt and Pepper: I always use fine sea salt and fresh ground black pepper in my recipes!
  • Olive Oil: Extra virgin olive oil is my choice for baked zucchini chips.
  • Panko Breadcrumbs: If needed, you can substitute regular breadcrumbs. Panko breadcrumbs are larger and help the zucchini chips to stay crisper longer, so use them if you can.
  • Parmesan Cheese: You can use grated or shredded Parmesan.
  • Garlic Powder: To add extra flavor. Substitute onion powder if needed.
  • Fresh Herbs: To garnish.
  • Greek Yogurt: For dipping, optional.
Baked zucchini chips served on an oval white platter with a bowl of dip.

How To Make Zucchini Chips in Oven

Below I’ve outlined in photos my method for making baked zucchini chips. Find the detailed instructions in the recipe card lower down.

  • Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Prepare zucchini. Wash the zucchini and slice them into rounds.
  • Drain. Place the zucchini slices in a colander, sprinkle them with salt, and drain.
  • Dry. Drain the liquid released by the zucchini and pat the slices dry.
  • Assemble. Arrange the dried zucchini slices in a single layer and brush them with olive oil.
  • Make breadcrumb mix. Mix the panko breadcrumbs, grated parmesan cheese, garlic powder, and freshly ground black pepper until well combined.
  • Add breadcrumbs. Sprinkle the breadcrumb mixture evenly over the zucchini slices.
  • Bake. Now bake until the zucchini chips are golden brown and crispy.
  • Serve! Place the zucchini chips on a platter, garnish with fresh herbs, and serve with Greek yogurt.
Zucchini chips served on a platter.

Tips for Success

My top tip to follow when making zucchini chips is to cut the zucchini into equally thick (or thin) rounds. This will help them to cook evenly, which is important so that you don’t have any raw bits of squash remaining after they’ve baked. Here are a few more ideas:

  • Slice the zucchini evenly. To ensure the most even cooking, try to slice the zucchini uniformly. You can use a knife or a mandolin to cut the zucchini evenly.
  • Use an air fryer. Instead of baking the chips in the oven, try an air fryer. Preheat the air fryer to 370°F, then place the chips in the air fryer in a single layer and cook them for about 10-12 minutes until crisp.
  • Add seasoned breadcrumbs. For even more flavor, choose seasoned breadcrumbs. To make these zucchini chips gluten-free, you can use gluten-free breadcrumbs.
  • Try fresh herbs. I love finishing a pile of hot zucchini chips with a shower of fresh herbs. Favorite combinations include chopped fresh basil and oregano, a sprinkling of parsley, or chopped fresh mint leaves.
  • Other seasonings: You can add more seasonings to the breadcrumb mix if you want to try something different. I like to add a pinch of cayenne pepper for a little heat. You could also add dried basil or oregano, cumin, or paprika to the seasoning mix.

Serving Suggestions

Nibble on zucchini for a snack, dip it in hummus, or fold it into a larger meal. Make a heartier salad like a Big Mac Salad, Jennifer Aniston Salad, or Italian Antipasto Pasta Salad, and add a side of baked zucchini chips. A warm batch of Homemade Flatbread is a nice pairing to oven-baked zucchini, or make a loaf of No Knead Dutch Oven Bread. Skip the fries and make zucchini chips to serve with my Philly Cheesesteak Burgers or Pizza Burger recipes with these squash chips.

    Two crispy zucchini chips in a bowl of yogurt on a platter with more chips.

    Proper Storage

    Zucchini chips are best enjoyed hot and fresh and soon after they’re made. However, if you have leftovers, place the cooled, baked zucchini chips in an airtight container and store them in the fridge for up to 3 days.

    You can reheat the zucchini chips in the oven by placing them on a baking sheet in a 375°F-degree oven until they are warm and slightly crisped. Or, place the chips in an air fryer heated to 350°F until they are hot and crisp.

    More Easy Zucchini Recipes

    Zucchini Chips

    These flavorful, light, and crunchy zucchini chips are coated in Panko breadcrumbs and Parmesan cheese and baked until deliciously crispy!
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Appetizer, Side Dish
    Cuisine: American
    Keyword: baked zucchini, zucchini chips, zucchini chips in oven, zucchini chips recipe
    Servings: 4 servings
    Calories: 174kcal


    • 3 medium zucchini, sliced into 1/8″ rounds
    • ½ teaspoon sea salt
    • 3 tablespoons olive oil
    • cup panko breadcrumbs
    • cup grated parmesan cheese
    • ½ teaspoon garlic powder
    • ¼ teaspoon freshly ground black pepper
    • fresh herbs, for garnishing
    • yogurt or sour cream, for dipping, or use your favorite dipping sauce


    • Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
    • Wash the zucchini thoroughly and slice them into uniform 1/8-inch rounds using a sharp knife or a mandoline slicer. Place the zucchini slices in a colander and sprinkle them with sea salt. Allow them to sit for 5 to 10 minutes to release excess moisture.
    • Then, drain the liquid released by the zucchini and pat the slices dry with a kitchen towel to remove excess moisture.
    • Arrange the dried zucchini slices in a single layer on the prepared baking sheet. Drizzle the olive oil over the zucchini slices, ensuring each slice is lightly coated.
    • In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, garlic powder, and freshly ground black pepper until well combined.
    • Sprinkle the breadcrumb mixture evenly over the zucchini slices, covering each slice with a generous coating.
    • Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchini chips are golden brown and crispy.
    • Once done, remove the zucchini from the oven and transfer them to a serving platter.
    • Garnish with fresh herbs and serve the crispy baked zucchini chips immediately as a snack or alongside your favorite dipping sauce.


    Calories: 174kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 485mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 1mg

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