Description
Crispy, cheesy, and golden, these Baked Parmesan Zucchini Chips are oven-baked (or air-fried) for a lighter twist on fried snacks. Made with panko breadcrumbs and Parmesan cheese, they’re the perfect healthy appetizer, snack, or side dish served with marinara or your favorite dipping sauce.
Ingredients
Scale
- 2 medium zucchini
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- Cooking spray (optional)
- Marinara sauce, for serving
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Slice the zucchini into 1/4-inch rounds. If watery, pat slices dry with paper towels.
- Add the flour and garlic powder to a large sealable bag. Add zucchini, seal, and shake until evenly coated.
- In one shallow dish, whisk eggs with a pinch of salt and pepper. In another, combine breadcrumbs and Parmesan cheese.
- Shake off excess flour from zucchini slices. Dip into egg, then press into breadcrumb mixture until fully coated.
- Arrange zucchini rounds in a single layer on baking sheets. Lightly spray tops with cooking spray if desired.
- Bake 20–30 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with marinara sauce or preferred dipping sauce.
Notes
- Use the wet-hand/dry-hand method to make breading easier and less messy.
- Do not overcrowd the baking sheets—this ensures maximum crispiness.
- For best results, serve immediately. Leftovers soften but can be reheated in the oven or air fryer.
- Air Fryer Method: Cook at 360°F for 6–8 minutes, flipping once halfway.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 378 kcal
- Sugar: 4 g
- Sodium: 659 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 145 mg