Ingredients

  • 2 medium zucchini
  • ½ cup grated Parmesan cheese
  • ¼ cup breadcrumbs (optional, for extra crunch)
  • 1 egg, beaten
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • Cooking spray or a little olive oil

Instructions

  1. Preheat the oven: Heat to 425°F (220°C). Line a baking tray with parchment paper and lightly grease it.
  2. Slice the zucchini: Cut into thin, even rounds, about ⅛ inch thick. Pat dry with paper towels to remove excess moisture.
  3. Prepare the coating: Mix Parmesan, breadcrumbs if using, garlic powder, Italian seasoning, and black pepper in a bowl.
  4. Coat the slices: Dip each zucchini round into the beaten egg, then press into the Parmesan mixture.
  5. Arrange: Place in a single layer on the baking tray. Lightly spray with oil.
  6. Bake: Cook for 20–25 minutes, flipping halfway through, until golden and crispy. Watch closely near the end to prevent burning.
  7. Serve: Let cool for 2–3 minutes, then enjoy while warm and crisp.

Nutrition information

Estimated per serving, assuming 4 servings and including breadcrumbs.

  • Calories: 110–140
  • Protein: 7–9 g
  • Carbohydrates: 6–9 g
  • Fat: 6–8 g
  • Fiber: 1–2 g

Nutrition varies depending on the Parmesan, breadcrumbs, and amount of oil used.

Nut and allergy information

  • Nuts: No nuts are intentionally included.
  • Dairy: Contains Parmesan cheese.
  • Eggs: Contains egg.
  • Gluten: Contains gluten if using regular breadcrumbs.
  • Gluten-free option: Use certified gluten-free breadcrumbs or omit them.

Check ingredient labels for potential cross-contact if you have a food allergy.

Tips for extra crispy zucchini chips

  • Slice the zucchini evenly and pat it very dry.
  • Use finely grated Parmesan so it sticks well.
  • Avoid overcrowding the baking tray.
  • For an air fryer, cook at 400°F (200°C) for approximately 8–12 minutes, checking frequently.

Q&A

Q: Why are my zucchini chips soggy?

Zucchini contains lots of water. Slice it thinly, pat it dry, and leave space between the slices.

Q: Can I make them without eggs?

Yes. Try a thin coating of olive oil to help the Parmesan mixture adhere.

Q: Can I make them in an air fryer?

Yes. Cook in a single layer at 400°F (200°C) for 8–12 minutes, checking regularly.

Q: Can I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to restore some crispness.

Q: Are these keto-friendly?

They can fit many low-carb diets when made without breadcrumbs, but the exact carbohydrate count depends on the ingredients and serving size.

Enjoy these crunchy, cheesy zucchini chips as a snack, appetizer, or side dish!