Parmesan Zucchini Chips

4.60 from 22 votes
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Crispy Parmesan Zucchini Chips with thinly-sliced zucchini coated with Parmesan cheese and bread crumbs. This oven baked zucchini chips are healthy and low calorie.

Parmesan Zucchini Chips served in a bowl.
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Parmesan zucchini chips are one of my favorite munchies and I have the perfect recipe that produces crispy, crunchy and delicious zucchini chips.

Golden-brown zucchini chips topped with Parmesan ready to serve.

Zucchini is in peak season now, at the stores and farmers markets.

Zucchini chips are well loved by many but this recipe is different as the the zucchinis are sliced into very thin slices, making the zucchini chips extra crispy, light and absolutely delicious.

Crispy and flavorful baked zucchini chips coated with parmesan in a bowl.

Bake them in the oven for only 10 minutes and you have the most shattering crispy Parmesan zucchini chips.

My little picky eater ate a lot of them, not even knowing that he was eating zucchinis (which he never eats!). This is a winner, try the recipe!


Frequently Asked Questions

How many calories per serving?

This recipe is only 302 calories per serving.

Zucchini chips with Parmesan cheese ready to be dip into sauce.

What To Serve With Parmesan Zucchini Chips

Serve these chips with Zucchini Dip. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.60 from 22 votes

Parmesan Zucchini Chips

Parmesan Zucchini Chips – crispy zucchini chips coated with Parmesan cheese and bread crumbs. So healthy and low in calories.  
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3 people
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Ingredients  

  • 2 zucchini, sliced using a Mandolin slicer
  • 1 tablespoon olive oil
  • 1 cup bread crumbs , or Japanese panko
  • 2/3 cup grated Parmesan cheese
  • 1 pinch salt
  • 3 dashes ground black pepper

Instructions 

  • Preheat the oven to 450°F (232°C).
  • In a bowl, combine the sliced zucchini with the olive oil.
  • In a large bowl, combine the bread crumbs or Japanese panko with the Parmesan cheese, salt, and black pepper. In batches, coat the zucchini with the breadcrumb mixture, ensuring both sides are evenly coated.
  • Transfer the zucchini to a baking sheet lined with parchment paper (you may need two baking sheets). Arrange the zucchini slices closely together. Sprinkle a little bit of the leftover breadcrumb mixture on top of each slice. Bake for 10 minutes, or until the surface turns brown.
  • Remove the trays from the oven and sprinkle the leftover breadcrumb mixture on the other side of the zucchini. Bake for another 10 minutes, or until they turn brown. Remove from the oven and serve immediately with Ranch dressing.

Nutrition

Serving: 3people, Calories: 302kcal, Carbohydrates: 33g, Protein: 13g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 19mg, Sodium: 676mg, Potassium: 466mg, Fiber: 3g, Sugar: 6g, Vitamin A: 459IU, Vitamin C: 23mg, Calcium: 288mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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26 Comments

  1. Linda says:

    Must be serve immediately or can I keep in container and eat as snacks?

    1. Rasa Malaysia says:

      Eat immediately.

      1. Linda says:

        Thank you

  2. Inge says:

    What is the orange color on the chips?

    1. Rasa Malaysia says:

      Cheese.