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Baked parmesan zucchini chips in small bowl on wood cutting board

Parmesan Zucchini Chips

These baked zucchini chips are a great healthy alternative to many side dishes including fresh fries and couldn't be easier to make.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 287kcal
Author Ryan Beck


  • 2 medium zucchini
  • 2 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 450°F and put parchment paper on baking sheet. Slice the zucchini into 1/4" thick chips.
  • In a bowl toss sliced zucchini in olive oil so that all are coated. In another bowl combine breadcrumbs, Parmesan, salt and pepper.
  • Place zucchini on parchment-lined baking sheet. Sprinkle breadcrumb mixture over the zucchini the gently press down so the mixture will stick.
  • Bake zucchini chips for 20-25 minutes or until golden brown. Serve immediately.


  • Use a mandoline to get consistently sliced zucchini. If you don't have one a sharp knife will work.
  • Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • Add 1/2 of garlic powder to breadcrumb mixture if you want some additional flavor.


Serving: 1g | Calories: 287kcal | Carbohydrates: 19g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 381mg | Potassium: 497mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2150IU | Vitamin C: 11.6mg | Calcium: 250mg | Iron: 0.5mg