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Crispy Parmesan Zucchini Chips – Easy, Snackable, and Seriously Good

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini, sliced into 1/8–1/4 inch rounds
  • 1 large egg, beaten (or 2 tablespoons milk for a lighter coating)
  • 1/2 cup finely grated Parmesan cheese (freshly grated works best)
  • 1/2 cup plain breadcrumbs or panko
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt, plus more to finish
  • 2 tablespoons olive oil (or avocado oil), divided
  • Optional: pinch of red pepper flakes for heat
  • Optional dips: marinara, ranch, garlic aioli, or yogurt-herb sauce

Method
 

  1. Prep the zucchini. Wash and dry the zucchini well. Slice into thin, even rounds (about 1/8–1/4 inch). Thinner slices crisp more, but avoid paper-thin slices that burn quickly.
  2. Pat them dry. Lay slices on a clean towel and blot with paper towels. Removing surface moisture helps the coating stick and promotes crisping.
  3. Set up two bowls. In one bowl, beat the egg. In another, mix Parmesan, breadcrumbs, garlic powder, paprika, pepper, and salt.
  4. Coat the slices. Dip each zucchini round into the egg, let excess drip off, then press into the Parmesan-breadcrumb mix. Place coated slices on a parchment-lined baking sheet. Drizzle or lightly brush with 1 tablespoon olive oil.
  5. Bake option. Preheat the oven to 425°F (220°C). Bake for 12–16 minutes, flipping halfway. Add the remaining oil after flipping if needed. They’re done when golden brown and crisp at the edges.
  6. Air fryer option. Preheat to 400°F (200°C). Arrange chips in a single layer. Air fry 6–9 minutes, flipping halfway, until crisp and golden. Work in batches to avoid overcrowding.
  7. Season and serve. Sprinkle lightly with salt right out of the oven/air fryer. Serve warm with your favorite dip.