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.

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.

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.

How to Make Healthier Zucchini Chips in the Oven

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.

How to Make Healthy Zucchini Chips in the Oven

More Easy Zucchini Recipes

Parmesan Basil Baked Zucchini Chips Recipe

Parmesan Basil Baked Zucchini Chips

  • PREP
  • COOK

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 bread crumbs (how to make bread crumbs)

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


    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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25 comments… Leave a Comment
  • Nonie July 22, 2020, 11:31 am

    Wow. It all looks so good??

  • Debra June 25, 2018, 9:54 pm

    Best zucchini recipe I’ve ever tried. My husband and I both love it.

  • Lisa June 13, 2018, 8:41 am

    How long can you store these? Do they keep well in the fridge in a storage container?

    • Joanne August 2, 2019, 1:06 pm

      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.

  • Natalie K April 16, 2018, 10:56 pm

    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”!!

  • 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!

  • Brenda August 20, 2017, 10:16 pm

    Can you use frozen zucchini slices for this recipe

    • Joanne February 23, 2018, 2:03 pm

      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.

  • Marilyn July 27, 2017, 1:05 pm

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

    • Joanne July 27, 2017, 2:27 pm

      So happy you are here!

  • 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!?

  • Janie July 20, 2017, 3:12 pm

    How many chips are considered as a serving?

    • 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.

  • Judy July 12, 2017, 1:23 pm

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

    • 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.

  • 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?

    • Adam June 1, 2017, 2:56 pm

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

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

      Hi ☺ paragraph 3 has basil listed, but I still sprinkled a little more atop aftervi baked them. ?mmmmmm

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

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

    • 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!

  • Chuck September 3, 2016, 12:06 pm

    Have you tried this with eggplant?

    • Joanne September 14, 2016, 2:48 pm

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

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

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

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

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


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