This tasty Zucchini Chips recipe makes a great side dish or appetizer. Zucchini Chips topped with parmesan and baked til crispy is a delicious way to enjoy this vegetable!
Zucchini has to be one of the most prolific vegetables I’ve ever grown in my garden. I love how versatile this vegetable is and enjoy making all types of zucchini recipes with it – from treats like Chocolate Zucchini Bread to Olive Oil Zucchini Noodles to enjoy for dinner any time. So once I tasted some fabulous zucchini chips at a restaurant, I knew I was going to create my own – yet even better – Zucchini Chips recipe at home!
These Zucchini Chips are savory, crispy, and so scrumptious, served as a simple side dish with everything from chicken, to hamburgers and steaks, and a make a favorite little nibble for parties and entertaining as an appetizer.
My family, friends, and guests love these zucchini chips, and I think you will too!
Table of Contents
How to Make Zucchini Chips
The zucchini chips I first tried in the restaurant were deep fried, but I knew that when I created my own recipe, I wanted to bake them instead.
These baked zucchini chips have all the crispy deliciousness of the fried ones and I prefer them to the other version that inspired my recipe for these chips. This Zucchini Chips recipe with zucchini sliced thin and prepared with Parmesan and spices and baked to golden brown crispy perfection creates the most amazing flavor experience!
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make these, you’ll need these ingredients (along with a mandoline or food processor to get very thin slices):
- Zucchini – fresh medium size zucchini sliced into very thin rounds
- Kosher salt – Used to salt raw slices to draw out the extra water.
- Olive oil spray or melted butter – you can also use olive oil to lightly brush the zucchini rounds
- Parmesan cheese – freshly grated is best, but you also use good quality grated Parmesan in the refrigerated section of the grocery store. Do not use the powdered “parmesan” in the shaker can. Make sure to use finely grated Parm instead of thicker shreds for the best results for this recipe.
- Fresh parsley – chopped
- Stone House Seasoning – my own house seasoning
Slice and prep the zucchini.
The key to getting the most delicious, crispy zucchini chips is the thin slice. I recommend using a mandoline or a food processor to ensure even, thin slices.
Salt the slices.
Sprinkle the sliced rounds with 1 teaspoon of kosher salt and put in a colander in the sink or on a wire rack fitted to a baking sheet as shown. After allowing the zucchini to sit with salt for no longer than 30 minutes, give the slices a quick rinse, then blot dry with paper towels. This helps to draw out some of the extra water from the fresh zucchini and helps the baked zucchini chips to be crispy and not soggy.
Arrange on baking sheet.
Prep a rimmed baking sheet with a fitted wire rack or line with parchment paper. Place thinly sliced zucchini slices onto the baking sheet so they aren’t overcrowded. Spray lightly with a spritz of olive oil spray. If you prefer or you don’t have an olive oil spritzer, you can brush the zucchini rounds very lightly with olive oil or melted butter.
Mix toppings and sprinkle.
Blend together the grated Parmesan, chopped fresh parsley, and Stone House Seasoning. Sprinkle the Parmesan mixture lightly and evenly on the zucchini.
Bake and serve.
Place in preheated oven and bake until cheese is melted and zucchini reaches desired crispness (total about 30 minutes). Watch the zucchini carefully to prevent burning. The bake time may vary by a few minutes according to the thickness of the slice of zucchini. Once done, remove from oven and serve.
Slicing the zucchini in thin uniform slices with a mandoline or a food processor helps to make sure the zucchini chips can bake to be crispy.
Giving the slices a salt treatment is an extra step, but it does help to remove extra moisture. While the step is optional, I would suggest that you don’t skip it. Don’t leave the salt on for a long time or use more than 1/2 teaspoon per medium-sized zucchini, though – more is not better where this is concerned.
To store – Place any leftover zucchini chips in an airtight container and refrigerate for up to 2 to 3 days. Leftover and refrigerated zucchini chips will not be as crispy as they are fresh from the oven.
To reheat – Place the leftover zucchini chips on a wire rack on a baking sheet in a preheated oven at 350 degrees for about 6-8 minutes or until just heated through. They don’t reheat well in the microwave.
Ways to Serve Zucchini Chips
These tasty little chips are a favorite in my house because they are perfect to serve in so many ways!
Serve as a Side Dish. I like to serve them with all types of main dishes – from Skillet Ribeyes to Baked Chicken to Pork Chops to hamburgers and more. They are an amazing low-carb side served with a Tuna Salad Sandwich instead of potato chips.
Be sure to save this recipe for summer when you have abundant zucchini from the garden or the market. I hope that you enjoy them as much as my family and friends do!
Frequently Asked Questions
Salting the zucchini slices for up to 30 minutes with a bit of salt – half a teaspoon of kosher salt per one medium size zucchini – will help to start pulling the water out of the zucchini. Longer times or more salt are not needed and can actually work against the goal of helping to make the zucchini crispy.
Slice thin using a mandoline or food processor, do salt treatment to slices to draw out extra water and pat dry, and use a light mist of olive oil prior to baking in a hot oven.
Here is my Parmesan Black Pepper Zucchini Chips recipe. Make them soon!
Zucchini Chips Recipe
- 3 medium zucchini, sliced into 1/4-inch rounds
- olive oil spray
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Stone House Seasoning
- 1 teaspoon kosher salt, for salting to remove excess moisture at the beginning before baking
- Preheat oven to 425º F and place a fitted wire rack on a rimmed baking sheet.
- Slice the zucchini into thin 1/4-inch slices using a mandoline or food processor.
- Salt the zucchini slices with 1 teaspoon of kosher salt to extract excess moisture from the zucchini. Allow to sit on a wire rack on a rimmed baking sheet or in a colander in the sink for about 30 minutes, but no longer. Pat dry with a paper towel to remove the extracted water.
- Arrange zucchini slices on the baking sheet fitted with a wire rack, leaving room between each slice. Spray lightly with olive oil spray. If you don't use olive oil spray, lightly brush olive oil or melted butter on the tops of the zucchini slices.
- Mix together grated Parmesan, chopped parsley, and Stone House Seasoning. Sprinkle zucchini with the Parmesan mixture.
- Place in preheated oven and bake until cheese is melted and zucchini reaches desired crispness (total about 30 minutes), checking during bake time to prevent burning. The bake time may vary by a few minutes either less or more according to the oven and the thickness of the slice of zucchini.
- Remove from oven and serve.
Storage InstructionsTo store. Place any leftover zucchini chips in an airtight container and refrigerate for up to 2 to 3 days. Leftover and refrigerated zucchini chips will not be as crispy as they are fresh from the oven. To reheat. Place the leftover zucchini chips on a wire rack on a baking sheet in a preheated oven at 350 degrees for about 6-8 minutes or until just heated through. Microwave reheating does not work as well, as the chips won’t be crisp.
Nutrition information is automatically calculated, so should only be used as an approximation.