Parmesan Basil Baked Zucchini Chips

These easy, cheesy baked zucchini chips are addictive. They are perfect for kids and adults alike. We love serving them as an appetizer, snack or as a side to larger meals. Jump to the Baked Zucchini Chips Recipe or watch our quick recipe video showing you how we make them.

Watch us make the recipe

How to make healthier zucchini chips in the oven

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, how we quickly saute zucchini, and this zucchini bread with almonds. 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.

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.

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 bread crumbs out or use crushed gluten-free cereal. You will lose some crunch from the coating, but the chips will still taste great.

After slicing 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. (Try using our homemade bread crumbs recipe)

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.

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.

More Easy Zucchini Recipes

• How to make our 20-Minute Zucchini Pasta (Zoodles) with garlic, tomatoes, basil, and parmesan cheese.
• You may also enjoy these Cheesy Roasted Red Pepper Stuffed Zucchini Boats! They are delicious.
• Zucchini stars in our highly rated Vegetable Lasagna! We love it so much that we made these Veggie Lasagna Roll Ups.
• This Free Form Zucchini Lasagna is perfect when you are short on time.