Crispy Parmesan Zucchini Chips

A healthy, crunchy snack made from zucchini, coated in Parmesan and spices, perfect for movie nights or casual snacking.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium Zucchini Slice into thin rounds
1 cup Parmesan cheese, grated Freshly grated preferred
1/2 cup Panko breadcrumbs Optional, for extra crunch
1 large Egg Beaten or mayo as a shortcut
1 teaspoon Garlic powder
1 teaspoon Italian seasoning or dried oregano Optional for flavor enhancement
to taste pinch Salt Use lightly due to salty Parmesan
to taste pinch Pepper
as needed spray Cooking spray or oil Helps with browning and crisping

Method

Preparation

Slice the zucchini into thin rounds, approximately the thickness of a coin.
Pat both sides of the zucchini slices dry with paper towels to remove excess moisture.
Set up a coating station: one bowl with beaten egg, and another bowl with a mixture of Parmesan, breadcrumbs, garlic powder, pepper, and a pinch of salt.

Coating and Cooking

Dip the zucchini slices into the egg, allowing the excess to drip off, then press them into the cheesy mixture until well coated.
Arrange the coated zucchini on a baking sheet or air fryer tray in a single layer with space between slices.
Cook in the oven at 425°F for about 15 minutes, flipping halfway, or in the air fryer at 375°F for 8 to 12 minutes until golden and crisp.

Serving

Let the zucchini chips cool for 2 to 3 minutes before serving for maximum crispiness.

Notes

For extra flavor, you can add cayenne or smoked paprika for a spicy version or mix in mozzarella for extra cheesiness. Store leftover chips in the fridge lined with paper towels to maintain some crunch. Reheat in the air fryer or oven rather than the microwave.