Crispy Parmesan Baked Zucchini Chips: A Simple Oven Snack or Side Dish

Baked Zucchini Chips

Every summer, a neighbor drops off zucchini the size of my forearm, and every summer most of that harvest becomes these baked zucchini chips. It is one of those rare snacks that feels like a treat and still counts as a vegetable on the plate.

The method is simple, but it is not careless. Crispiness comes from two things working together: salting the slices first to draw out excess water, and baking them in a hot 425°F oven. The coating is olive oil, a little spice, and Parmesan, which browns and brings a salty, savory edge that keeps you reaching back for more.

Serve them as a savory side dish next to dinner, or set them out as a homemade snack while everyone waits for the grill. Zucchini is at its best in season, and this is the recipe I reach for when the counter is overflowing.

Ingredients and Variations

Exact measurements are in the recipe card further down, but here is what you are working with. Olive oil spray makes it easy to coat every slice without drenching them. Two small, firm zucchini, about 6 ounces each, are ideal. Large zucchini hold more water, and more water means softer chips.

For seasoning, you need kosher salt, black pepper, and garlic powder. The recipe calls for Diamond Crystal kosher salt, which has about half the sodium of other salts. If you use a different kosher salt or fine sea salt, use a smaller quantity so the chips do not turn out too salty.

The Parmesan matters more than you might expect. Grate it finely rather than shredding it, because a fine grate melts into the slice and helps it crisp. Other cheeses, such as cheddar or mozzarella, will give you a much softer texture, so I do not recommend swapping them in.

If you do not keep olive oil spray on hand, brush the slices with olive oil or melted butter instead. That works just as well; it just takes a minute longer.

Instructions

Full step by step directions are in the recipe card below. Here is the overview so you know how the whole thing flows.

Slice the zucchini thinly, salt the slices, and blot them dry. Arrange them in a single layer on a rimmed baking sheet lined with parchment paper, spray with olive oil, and bake at 425°F for 15 minutes.

Keep the oven on, sprinkle the slices with black pepper, garlic powder, and grated Parmesan, then bake for 15 to 20 more minutes until they are browned and crisp. There is no flipping involved. Serve them immediately, while they are at their best.

The one step you should not rush is the salting and the rest that follows. That is what separates a crisp chip from a limp slice, and it costs you nothing but a little counter space.

Recipe Tips

These are the details that make the difference between chips that shatter and chips that bend. A few small habits go a long way here.

How long to bake

These chips are not hard to make, but they do ask you to pay attention. They will not finish at the same time, because slices vary in thickness and in how much water they hold.

Bake the first 15 minutes, season the slices, then check them every 5 minutes. Move the browned chips to a plate and slide the pan back into the oven to keep baking the ones that are still soft.

Pull them when they are browned and dry rather than fully crispy. They continue to crisp as they cool, and those last few minutes are the difference between golden and bitter. If you want more even browning and do not mind a longer bake, drop the oven to 400°F, or even 350°F.

One honest expectation to set: these oven baked chips will not be as crispy as the store bought or dehydrated kind. They come out crisp at the edges with a tender center, and that is exactly what makes them worth making at home.

Salting is Important

Salting the slices before baking draws out excess water, and that water is the enemy of crispiness. After about 30 minutes you will see droplets beading on the surface of the zucchini. That is the salt doing its job.

Blot the slices thoroughly dry with paper towels, which removes the surface water and some of the salt along with it. Do not rinse them. Rinsing adds water right back and undoes the work you just did. Once the slices feel dry to the touch, they are ready for the oven.

Serving Suggestions

Most nights these chips land on the table as a side dish. My kids treat them as a snack and eat them plain, though they will happily dip them in unsweetened ketchup.

If you want something to dip into, these all work well:

• Ranch or blue cheese dressing
• Greek yogurt dip
• Guacamole or salsa
• Sour cream dip or cream cheese dip
• Tahini sauce or cheese sauce
• Unsweetened ketchup

A thicker dip clings better to a thin, delicate chip than a watery one, so keep that in mind if you are setting out a few options for a crowd.

As a side, the smart move is to pair them with a main dish that bakes at the same 425°F so the oven does double duty. Good partners include Parmesan crusted chicken, chicken leg quarters, blackened salmon, baked cod, roasted rack of lamb, and baked salmon.

Because they are at their best straight from the oven, plan the timing so the chips come out right when everything else is ready. If you are taking them to a gathering, know that they soften as they sit, so a short trip in a wide, shallow dish works better than a deep bowl.

They also make an easy appetizer for a cookout, a game day spread, or a potluck table. Just set out a bowl of dip next to them and watch how fast they disappear.

Ingredients

• Olive oil spray
• 2 medium zucchini, firm, about 6 ounces each
• 1 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup Parmesan, finely grated, not shredded

Makes 2 servings.

Instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper rated for high heat and coat it with olive oil spray.
2. Slice the zucchini into rounds about 1/8 inch thick.
3. Arrange the zucchini rounds on paper towels. Sprinkle them with salt and let them stand at room temperature for 30 minutes to draw out excess water. After 30 minutes, blot them thoroughly dry with paper towels to remove the surface water and some of the salt. There is no need to rinse them.
4. Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
5. Remove the baking sheet from the oven. Sprinkle the zucchini slices with black pepper, garlic powder, and grated Parmesan. There is no need to flip the zucchini.
6. Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15 to 20 more minutes. They will not all crisp at the same time, so check them every 5 minutes, remove the ones that are ready to a plate, and keep baking the ones that are still soft.
7. Serve immediately.

Two of these steps deserve a little extra attention. The 30 minute rest is the step that pulls the water out, and the blotting that follows is the second half of that same job. Skipping either one shows up in the texture of the finished chip.

The single layer arrangement matters too. Every slice needs hot air around it, so if your pan looks crowded, grab a second baking sheet rather than stacking slices together. Crowded slices steam instead of crisping.

Notes

A few reminders that come up often: choose firm zucchini, salt the slices, use finely grated Parmesan, watch the bake time closely, and chill any leftovers.

Leftovers keep in an airtight container in the refrigerator for 2 to 3 days, though they will lose their crispiness. To bring some of it back, bake them uncovered at 350°F for about 10 minutes, then set them on paper towels to absorb excess moisture.

Here is the estimated nutrition per serving, which is half of the recipe.

The estimate assumes about half the salt stays on the slices after blotting and that the olive oil spray equals about 1 tablespoon of oil.

Recipe details

Prep time is 40 minutes, which includes the 30 minute rest for the salted slices. Cook time is 30 minutes, for a total of 1 hour 10 minutes. The recipe makes 2 servings, and the chips are best served right away.

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Crispy Baked Zucchini Chips

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Baked Zucchini Chips Every summer, a neighbor drops off zucchini the size of my forearm, and every summer most of that harvest becomes these baked zucchini chips. It is one of those rare snacks that feels like a treat and still counts as a vegetable on the plate.

• Total Time: 70 min
• Yield: 2 1x

Ingredients

Scale 1x2x3x

Olive oil spray
2 zucchini, medium-sized, 6 ounces each, firm
1 teaspoon Diamond Crystal kosher salt, see notes below
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup Parmesan, grated, not shredded

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Instructions

1-Preheat the oven to 425°F: Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
2-Slice the zucchini into 1/8-inch-thick rounds: Slice the zucchini into 1/8-inch-thick rounds.
3-Arrange the zucchini rounds on paper towels: Arrange the zucchini rounds on paper towels. Sprinkle them with salt and let them stand at room temperature for 30 minutes to draw out excess water. After 30 minutes, blot them thoroughly dry with paper towels to remove the surface water and some of the salt. There’s no need to rinse them.
4-Arrange the zucchini slices in a single: Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
5-Remove the baking sheet from the oven: Remove the baking sheet from the oven. Sprinkle the zucchini slices with black pepper, garlic powder, and grated Parmesan. There’s no need to flip the zucchini.
6-Return the pan to the oven and: Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes. They won’t all crisp at the same time, so check them every 5 minutes, remove the ones that are ready to a plate, and keep baking the ones that are still soft.
7-Serve immediately: Serve immediately.

Last Step:

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• Prep Time: 40 min
• Cook Time: 30 min
• Method: bake

Nutrition

• Serving Size: 0.5 recipe
• Calories: 143 kcal
• Sugar: 4 g
• Sodium: 505 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 7 g