Zucchini chips make an easy, delicious snack, side or appetizer! These Parmesan Black Pepper Zucchini Chips are full of flavor and so light and crispy! 

Parmesan and Black Pepper Zucchini Chips Recipe from addapinch.com

Zucchini has to be one of the most prolific vegetables I’ve ever grown in my garden. And I love making all types of zucchini recipes with this favorite veggie! So when I tasted some fabulous zucchini chips at a restaurant, I knew I was going to create a similar recipe – yet even better – at home!

That restaurant served these fantastic oil and vinegar zucchini chips as a side dish with their sandwiches. They were so good! I knew immediately they were something I wanted to make for my family at home.

I must say – we are addicted to these things! 

Parmesan Black Pepper Zucchini Chips

Parmesan and Black Pepper Zucchini Chips Recipe from addapinch.com

While the zucchini chips in that restaurant were deep fried, I knew that when I created my own recipe, I wanted to bake them instead. I used a spritz of cooking spray to help all of the toppings adhere and to help the zucchini to crisp and brown even more. If you prefer though, you can simply brush them with olive oil or your favorite cooking oil.

Even though these are baked the taste is out of this world! I prefer them to the deep fried version that inspired my recipe for these crisps. When the zucchini is sliced thin and prepared with the cracked pepper and Parmesan, the flavor experience is fantastic!

How to Make Zucchini Chips

The key to making these zucchini chips is the thin slice. I recommend using a mandoline or a food processor to make sure you get even, thin slices every single time.

To make these, you’ll need these ingredients (along with a mandoline or food processor to get very thin slices):

  • Zucchini – sliced very thin into rounds
  • Cooking spray
  • Parmesan cheese
  • Fresh parsley
  • Black pepper – fresh cracked – adjust amount to your preference
  • Kosher salt

Preheat the oven to 425 degrees Fahrenheit.

Line a rimmed baking sheet with parchment paper. Place thinly sliced zucchini rounds on the parchment paper and spray lightly with cooking spray.

Mix together Parmesan, parsley, black pepper, and salt. Sprinkle Parmesan mixture evenly on the zucchini.

Bake until cheese is melted and zucchini reaches desired crispness, but not burned, about 30 minutes. (Watch carefully to prevent burning. The time may vary by a few minutes according to the thickness of the slice of zucchini.)

Once done, remove from oven, serve and enjoy!

Great Side, Snack or Appetizer

If you have anyone in your family or company coming that are trying to watch their carbs, they will absolutely adore you for making these! They are a perfect side dish as well as a great little nibble too.

I like to serve them with all types of main dishes – from Skillet Ribeyes to Baked Chicken to Pork Chops to Hamburgers and more.

And when I’m having some friends over or want to make a great snack for our family, these are perfect to serve on an appetizer bar with some of our other favorites such as Gazpacho, Spinach Artichoke Dip, or Chips and Salsa. There are endless options to serve these and everyone loves them!

So, be sure to save this recipe for this summer when you have all that glorious abundant zucchini from the garden or the market. I hope that you enjoy them as much as my family and friends do!

Here’s my Parmesan Black Pepper Zucchini Chips. Make ’em soon!

Parmesan Zucchini Chips Recipe

Zucchini chips make an easy, delicious snack, side or appetizer! These Parmesan Black Pepper Zucchini Chips are full of flavor and so light and crispy! 
4.75 from 8 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4
Course Appetizer
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 3 medium fresh zucchini sliced into 1/4-inch rounds
  • cooking spray
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • freshly cracked black pepper to taste
  • pinch of Kosher salt


  • Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt. Sprinkle with Parmesan mixture. Bake for until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.
  • Remove from oven and serve.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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35 Comments Leave a comment or review

      1. Can’t wait to try these. Love zucchini, plus parmesan cheese. Few calories makes them even better. Living in the Southwest, we don’t have profuse supplies as I had when I lived back east. But I sure can get them @ the grocery store and may do so tomorrow. Yummy!

  1. Such timing. I wrote a post over the weekend about our vegetable starts and realized I had completely left zucchini out of the plan! Thankfully a friend was coming down to visit (baby goats) and she brought me some seeds.

    Zucchini is great because it grows quickly but it can get so BORING. I’m pinning this and will give it a try as soon as I get my hands on some zucchini. I might just go buy some at the store…..patience is not a strong character trait in me 🙁

    1. Patience isn’t my strongest character trait either! I think you’ll love these zucchini chips and they are definitely not boring – which makes me love them even more!

  2. These are delicious and addicting! Perfect as a guilt free snack. I think they’d be a great compliment to a burger too.

  3. I couldn’t wait to make these and I strictly adhered to your directions! While I like the crispy Parmesan, the zucchini never became crisp. Any tips on how to make them crisp? Thanks in advance.

    1. Mike I have not made these yet; however, I am thinking maybe to sprinkle a very small amount of salt over the sliced zucchini and let them drain in a colander may help with the moisture issue. I would leave them to drain for about 30 minutes. Pat them very dry to remove as much liquid on them as you can and then try the recipe. Hopefully someone else will chime in also. Good Luck!

  4. Wonder how this recipe would work in a dehydrator? Has anyone ever tried it? The thought of turning on my oven in this summer heat is not appealing. Although, the recipe is very appealing.

  5. How do they store? Can I make them a day or two ahead? I have lots of zucchini and would love to make one big batch, if they store well.

  6. these are great and easy. I omitted the cooking spray as I don’t use it. Instead I used a healthier oil…..and sometimes even omitt the cheese. a great healthy snack!

  7. Looks delicious! Thinking of bring these as an appetizer to my next event. What would be a good dip to accompany them?
    Veggie dip?

  8. Just made these and the taste is good but there was no way to get them crispy without burning them. Any suggestions?

  9. Just made these and they are amazing!! And I am a horrible cook and a super picky eater so if I can do these anybody can. I put mini turkey pepp on half just to see and they are really good also. So happy I found this.

  10. Did anyone else have an issue of them not getting crispy on the bottom side? I’ve made many of your recipes before but was really disappointed in this. The taste was good but they were not crisp like I thought they would be. I even used a mandolin so I know my slices were all the right thickness. Any ideas? I cooked them using the convection setting thinking it would make them crispier. No go. Thanks

  11. These are very good and appreciated the comments which lead us to try a test the night prior to our dinner party. They were soggy and not crisp. Read other recipes and they called for baking at a lower temp 225 for 2 hours. This worked much better for us. You must dry them in paper towels prior to baking. We loved your mix of seasonings but didn’t add them in the last couple of minutes of baking to prevent burning. You must use a large or medium zucchini not the typical small ones you get in the supermarket. Very good and and they disappeared rapidly.

    1. Hi Helen,
      It’s funny, but these are always eaten up every time I’ve made them, so I never have any to store for long. While I can’t say for sure, I would think if you let them cool completely and put them in an airtight container or ziploc bags, they should last a couple of days. Enjoy them! Thanks! xo

  12. Can’t wait to try these. My constant-carb meal plan removes potato chips, so HURRAY for the alternative. Two questions: What is the yield? how many chips or how many servings per batch? And, as you will expect, what is nutrition info? Specifically, all I need is portion x calories + sodium+ and total cholesterol. THANKS SO MUCH!

  13. Thought of two additions to the instructions: rest slices on paper towels while cutting (better chance to crisp during cooking). And, I will use a light coating of olive oil PAM. CAN’T WAIT! You just solved my snack/carbs problem. Thanks again.

    1. Lucille, enter “slow cooker recipes” in the Search at the right side top of my site. It will pull up all my recipes you can make in a slow cooker. Hope you find many that you like.

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