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 Zucchini Chips
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 breadcrumbs 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.
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.
Parmesan Basil Baked Zucchini Chips
- PREP
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
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Wow. It all looks so good😀😀
Best zucchini recipe I’ve ever tried. My husband and I both love it.
How long can you store these? Do they keep well in the fridge in a storage container?
Hi Lisa, These will last for a day or two in the fridge, but keep in mind that as they sit, they will become less crunchy on the outside. The will still taste great, though.
This was delicious. I cook with a lot of fresh produce and am always looking for new ways to fix them. My husband gave it two thumbs up and said “fix it again”!!
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!
Can you use frozen zucchini slices for this recipe
Hi Brenda, The zucchini will still be tasty, but keep in mind that the chips won’t get as crisp in the oven since they were previously frozen.
I’m seeing so many recipes I want to try!!! Very excited about your wonderful website.
So happy you are here!
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!🤗
How many chips are considered as a serving?
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.
Can these be made ahead? Frozen? Sealed for freshness and eaten as a whenever snack?
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.
You don’t mention the basil in the instructions. Does it go in the breading mix or sprinkled on top before or after baking?
Whoops, sorry about that. We add the basil to the breadcrumb mixture. The recipe has been updated.
Hi ☺ paragraph 3 has basil listed, but I still sprinkled a little more atop aftervi baked them. 🤗mmmmmm
It would be really helpful if you would include the nurtritional data for your recipes.
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!
Have you tried this with eggplant?
Hi Chuck, We have not. That’s a great idea, though!
Great recipe! Made a big batch for a family gathering and everyone raved. Delicious!
ummm, yummy..
I will surely gonna try it.