Baked Zucchini Chips Recipe

Ready for a crunchy, guilt-free snack that’ll have you raiding your produce drawer with excitement? These Baked Zucchini Chips are impossibly crisp, cheesy, and savory, transforming humble zucchini into a snack that disappears faster than you’d ever believe. They’re as perfect for a mid-afternoon craving as they are for party platters—truly a must-try for anyone who loves their veggies with a little extra crunch.

Ingredients You’ll Need

You only need a handful of simple ingredients to create these irresistible Baked Zucchini Chips, but don’t be deceived—each one plays a starring role! From the fresh zucchini (for that tender bite) to the cheesy parmesan and that essential sprinkling of kosher salt, every element is here for maximum flavor and perfect texture.

• Olive oil spray: This coats the zucchini lightly to help it crisp up in the oven without adding heaviness or greasiness.
• 2 medium zucchini (about 1 pound): The hero of our recipe! Look for medium zucchini for the perfect bite—no peeling needed, just slice and go.
• Kosher salt (¾ teaspoon, divided): Used both to draw water out and to flavor the chips; it’s the secret to real crispiness and bright, bold taste.
• Garlic powder (½ teaspoon): Adds a lovely savory note that makes the chips utterly addictive.
• Black pepper (¼ teaspoon): Gives a gentle, lingering heat that lifts the flavors.
• Parmesan, grated (¼ cup): Grated (not shredded!) melts and browns perfectly on the chips for that signature cheesy crunch.

Variations

The beauty of Baked Zucchini Chips is just how easy they are to tailor to your cravings, dietary needs, or even what’s hiding in your pantry. Let yourself play—these swaps and tweaks can take this recipe in so many delicious directions!

• Vegan Zucchini Chips: Substitute vegan parmesan or nutritional yeast for a delicious dairy-free twist—still cheesy, still irresistible.
• Spicy Kick: Add a sprinkle of smoked paprika, cayenne, or chili powder along with the garlic for extra heat and depth of flavor.
• Herby Goodness: Toss your zucchini chips with dried Italian herbs or finely chopped fresh thyme, rosemary, or basil before baking for a fragrant, aromatic snack.
• Extra Crunch: Mix a tablespoon of fine almond flour with the parmesan for a super crispy, slightly nutty coat.

How to Make Baked Zucchini Chips

Step 1: Prep the Oven & Baking Sheet

Start by heating your oven to 425°F—hot and ready for some serious crisping power. Line a large rimmed baking sheet with high-heat-resistant parchment paper, then give it a generous mist of olive oil spray. This combo guarantees your Baked Zucchini Chips lift right off the pan and get golden without any sticking.

Step 2: Slice the Zucchini

Using a mandoline (for ultra-even slices) or a sharp knife, cut the zucchini into ⅛-inch-thick rounds. The thinner the slice, the crispier your chips will be—try to keep them as consistent as possible for even baking.

Step 3: Salt & Drain

Place the slices in a colander and sprinkle with half of the kosher salt. Let them stand for 30 minutes at room temperature—this is crucial for drawing out moisture, which means no soggy chips! After 30 minutes, give the slices a quick rinse, then blot thoroughly dry with paper towels.

Step 4: Arrange & First Bake

Spread the zucchini in a single, even layer on your prepared baking sheet and lightly spray the tops with olive oil. Bake for 15 minutes—this first round dehydrates and starts the crisping process, so don’t skip it.

Step 5: Season & Cheese

Remove the chips from the oven and sprinkle evenly with the remaining kosher salt, black pepper, garlic powder, and the grated parmesan. You don’t need to flip—just let those spices hug each chip perfectly. The parmesan will melt and get gorgeously golden in the next step.

Step 6: Final Bake

Return the pan to the oven and continue baking for 15 to 20 minutes more. Keep an eye on them—some chips will crisp up faster than others. Simply remove the golden-perfect ones as they finish, and bake any soggy holdouts a bit longer until every chip is satisfyingly crisp and browned around the edges.

How to Serve Baked Zucchini Chips

Garnishes

For maximum wow factor, garnish your piping-hot chips with a little extra fresh-grated parmesan or a sprinkle of chopped fresh herbs like chives or parsley. A squeeze of lemon is also a lovely surprise that brightens every bite. Don’t forget a pinch of flaky sea salt for finishing sparkle and snap!

Side Dishes

These Baked Zucchini Chips play so well with others! Serve them alongside grilled chicken, turkey burgers, or a fresh summer salad for a healthy light meal, or use them to scoop up hummus, tzatziki, or your favorite creamy dip. Their salty, cheesy crunch fits right into almost every casual menu.

Creative Ways to Present

For a fun snack board, pile your chips into a basket lined with parchment and tuck in a few dipping sauces. Or, for a charming dinner party app, arrange the chips in a spiral on a big platter with bowls of garlic aioli and spicy sriracha mayo. They’re also adorable sprinkled over fresh tomato soup for crunch—trust me, you’ll never want crackers again!

Make Ahead and Storage

Storing Leftovers

While Baked Zucchini Chips are at their very best fresh from the oven, you can store any leftovers in an airtight container in the fridge for up to 2-3 days. They’ll lose a bit of their initial crispiness but still make a delicious, savory snack whenever the crunch craving strikes.

Freezing

These chips aren’t the best candidate for freezing—their delicate, crisp texture tends to wilt after thawing. If you want to prep ahead, slice and salt your zucchini, then store the slices (well dried!) in the fridge overnight, ready to bake the next day for ultimate freshness.

Reheating

To revive leftover chips and bring back some crunch, spread them out on a baking sheet and warm in a 350°F oven for about 10 minutes. Skip the microwave—reheating in the oven is the secret to restoring crisp, golden edges.

FAQs

Final Thoughts

If you’ve never tried making Baked Zucchini Chips at home, I hope you’ll dive in—once you taste their cheesy, crunchy perfection, you’ll find yourself making batch after batch. They’re as fun to make as they are to eat, and perfect for sharing (or savoring by the handful all on your own!). Happy snacking, friends!

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