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Parmesan Basil Baked Zucchini Chips Recipe

These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. Jump to the Baked Zucchini Chips Recipe now or read on to see how we make them.

Parmesan Basil Baked Zucchini Chips Recipe

We’re always on the lookout for easy and healthy zucchini recipes. Zucchini is available in mass quantities during the summer and is often readily available year round. We’ve already shared one of our favorite zucchini salads and this zucchini bread with almonds with you. Now it’s time to share these easy zucchini chips.

A few years ago, we fell in love with an appetizer at one of our favorite restaurants. It was parmesan zucchini fries. Amazing, but fried. Looking for a healthier option, we started making these baked zucchini chips at home. Still delicious and much healthier.

Easy Vegetable Lasagna RecipeHere’s another one of our favorite ways to cook zucchini — Click the photo or here to see our recipe for Fresh Vegetable Lasagna. It is a 5-star recipe and is packed with fresh vegetables, like zucchini and peppers.

How to Make Healthy Zucchini Chips in the Oven

The ingredients for this recipe are kept to a minimum and you can make these in under 45 minutes. They are also easily swapped out based on what you have in your kitchen.

How to Make Healthy Zucchini Chips in the Oven

These chips are made with Parmesan cheese and fresh basil. You could always swap the Parmesan for another hard cheese, like cheddar. The basil can also be replaced with another fresh herb — fresh dill would be really nice.

By the way, if you’re looking for a low-carb zucchini chips recipe, simply leave the breadcrumbs out. You will lose some crunch from the coating, but the chips will still taste great.

After cutting the zucchini into 1/4-inch thick rounds we toss them in olive oil until well coated on both sides, and then add them to a mixture of cheese, bread crumbs and basil.

We find that pressing some of the coating onto the rounds helps it stick a little better than just stirring the chips around the breading. After about 30 minutes in a hot oven, the zucchini chips become tender on the inside and the coating becomes crisp on the outside.

How to Make Healthy Zucchini Chips in the Oven

We just love how simple this recipe is — and remember, it’s really easy to switch up the flavors based on what you love. A version using paprika and Manchego cheese is on our list for what to make next.

20 Minute Garlic Parmesan Zucchini Pasta RecipeYOU MAY ALSO LIKE: How to make our 20-minute zucchini pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Jump to the Zucchini Pasta Recipe.

Parmesan Basil Baked Zucchini Chips Recipe

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These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in the kitchen. In our recipe below, we make use of fresh basil, but most fresh herbs would be welcome. We particularly love dill. The cheese can be swapped out, too. Sharp cheddar or other hard cheeses work well.

Makes 4 servings

You Will Need

2 medium zucchini (about 1 pound)

1 1/2 tablespoons olive oil

1 ounce grated parmesan cheese (about 1/3 cup)

1/3 cup panko bread crumbs or plain breadcrumbs

1/4 cup packed fresh basil leaves, finely chopped

1/4 teaspoon garlic powder

1/8 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

Directions

    Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.

    Slice zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.

    In a shallow dish, stir the Parmesan, bread crumbs, basil, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.

    Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 132 / Protein 5 g / Carbohydrate 11 g / Dietary Fiber 1 g / Total Sugars 3 g / Total Fat 8 g / Saturated Fat 2 g / Cholesterol 6 mg
AUTHOR: Adam and Joanne Gallagher

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17 comments… Leave a Comment
  • Kris September 6, 2017, 8:01 pm

    These were really great. After the first browning in the oven there were a lot of bread crumbs on the pan so I pushed zucchini into the loose crumbs and flipped them onto a new pan so I could push the remaining crumbs together to reapply them to each zucchini, it worked really well and only took a minute or two. Thanks for the recipe!

    Reply
  • Marilyn July 27, 2017, 1:05 pm

    I’m seeing so many recipes I want to try!!! Very excited about your wonderful website.

    Reply
    • Joanne July 27, 2017, 2:27 pm

      So happy you are here!

      Reply
  • Stephi Cantley July 22, 2017, 6:13 pm

    These are super! I had to line my pan with foil and lightly sprayed with olive oil. Added fresh parsley and flipped them the last 5 mins for extra crisp!. Thank you for this healthy and delicious recipe!đŸ€—

    Reply
  • Janie July 20, 2017, 3:12 pm

    How many chips are considered as a serving?

    Reply
    • Joanne July 27, 2017, 2:31 pm

      Hi Janie, One serving is a quarter batch. I’d assume that would be around 16 chips, although this will change based on how long the zucchini were that you used.

      Reply
  • Judy July 12, 2017, 1:23 pm

    Can these be made ahead? Frozen? Sealed for freshness and eaten as a whenever snack?

    Reply
    • Joanne July 12, 2017, 2:01 pm

      Hi Judy, As these sit (even when wrapped) they will become softer. They still will taste great, but I would not expect them to be crisp.

      Reply
  • Ssi June 1, 2017, 1:46 pm

    You don’t mention the basil in the instructions. Does it go in the breading mix or sprinkled on top before or after baking?

    Reply
    • Adam June 1, 2017, 2:56 pm

      Whoops, sorry about that. We add the basil to the breadcrumb mixture. The recipe has been updated.

      Reply
    • Stephi Cantley July 22, 2017, 6:16 pm

      Hi â˜ș paragraph 3 has basil listed, but I still sprinkled a little more atop aftervi baked them. đŸ€—mmmmmm

      Reply
  • Kelly Gilmore April 25, 2017, 4:52 pm

    It would be really helpful if you would include the nurtritional data for your recipes.

    Reply
    • Joanne May 1, 2017, 5:12 pm

      Hi Kelly, Good news! We are just starting to add nutritional data to our recipes. I have updated the recipe for zucchini chips to include nutrition. Thanks!

      Reply
  • Chuck September 3, 2016, 12:06 pm

    Have you tried this with eggplant?

    Reply
    • Joanne September 14, 2016, 2:48 pm

      Hi Chuck, We have not. That’s a great idea, though!

      Reply
  • Bryant Sandburg July 31, 2016, 11:23 am

    Great recipe! Made a big batch for a family gathering and everyone raved. Delicious!

    Reply
  • Ashish Khadke July 27, 2016, 4:12 am

    ummm, yummy..
    I will surely gonna try it.

    Reply

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