Parmesan Zucchini Chips Recipe - Chisel & Fork (2024)

These baked Parmesan zucchini chips are a great healthy alternative to many side dishes including fresh fries and couldn't be easier to make.

I love a good side dish that you can just pick up and eat with your hand - from crispy green beans to baked sweet potato fries.

I had never been a huge fan of zucchini as it just didn't have much flavor to me. That was until I realized that you can actually use this to your advantage and impart some flavor into it.

Because of that, preparing dishes with zucchini is a great way to hide something healthy for those that claim to not like fruits and vegetables and this zucchini chips are the perfect start.

I first made this zucchini chip recipe a few years ago and it has now become a household staple side, especially when we're having veggie burgers, as was the case when I made these.

They are simple, quick to prepare, and much healthier than fries. The big thing when making these is don't get discouraged when the breadcrumb mixture isn't sticking. It's actually easier to just sprinkle over the top and then gently press into the zucchini.

What I most enjoy about these baked Parmesan zucchini chips is the random crisp Parmesan bits you get as well. Now I always want to set the correct expectation here. The zucchini itself do not get crisp. It's the breadcrumb mixture that gives it a good consistency. I eat these as a healthier alternative to fries or good kettle chips.

Recipe Ingredients

• Zucchini - the star of the show.
• Olive oil - helps the breadcrumbs and cheese stick.
• Panko breadcrumbs - where the crunch comes from.
• Parmesan cheese - adds a nutty flavor.
• Salt and black pepper - enhances the flavor.

Step-by-Step Instructions

1. Use a mandolin or knife to slice zucchini ¼" thick.
2. Place sliced zucchini in bowl and toss some olive oil on it so breadcrumb mixture will stick.
3. Place zucchini on parchment-lined baking sheet.
4. In medium bowl, mix together breadcrumbs, Parmesan cheese, salt and black pepper.
5. Evenly spread breadcrumb mixture over sliced zucchini.
6. Bake in oven at 450°F for 20-25 minutes or until zucchini chips are golden brown.

Benefits of Zucchini

Zucchini are part of the squash family and have a ton of health benefits, including:

• Rich in nutrients
• High in antioxidants
• Helps with digestion
• Reduce blood sugar levels

How Do I Make Sure Breadcrumb Mixture Sticks?

To be honest, not much will stick at first when dipping each zucchini into the breadcrumbs.

So I just skip that step now and sprinkle the breadcrumb mixture right on top of the sliced zucchini and press down. Once it bakes, everything will be sticking together and the zucchini will be crisp.

How to Store/Freeze

Zucchini chips just aren't the best for leftovers. Like anything baked or fried, they are best right out of the oven.

However, if you have extra, you can store them in a ziploc bag for a 2-3 days in the fridge and reheat them in the oven for 5-10 minutes at 350°F.

I wouldn't recommend ever freezing them.

Pro Tips/Recipe Notes

• Use a mandoline to get consistently sliced zucchini. If you don't have one a sharp knife will work.
• Usefreshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
• Add ½ of garlic powder to breadcrumb mixture if you want some additional flavor.

Other Side Dish Recipes

• Potato Latkes
• Garlic Mashed Cauliflower
• Roasted Brussels Sprouts with Parmesan
• Crispy Roasted Potatoes
• Shaved Brussels Sprouts with Bacon

If you’ve tried these Parmesan zucchini chips or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

More Side Dish Recipes