I used to think zucchini chips were one of those healthy snacks that sound good in theory but taste like cardboard in practice. The ones I tried at the store were either soggy or weirdly bitter, and I figured making them at home would be just as disappointing.
Then I learned the secret: you need a really good coating. Just slicing up zucchini and baking it won’t cut it. But when you dip those rounds in egg, coat them in a mix of almond flour, panko, and parmesan, and bake them until they’re crispy? That’s when zucchini chips actually become something you’ll want to eat. Serve them with romesco sauce for dipping, and suddenly you’ve got a snack that’s actually worth making.
Why You’ll Love These Zucchini Chips
- Ready in under 35 minutes – You can have these crispy chips on the table faster than ordering takeout, making them perfect for last-minute snacking or side dishes.
- Healthier alternative to regular chips – Baked instead of fried and made with real vegetables, these satisfy your crunch craving without the guilt.
- Low-carb and keto-friendly – Using almond flour instead of regular breadcrumbs keeps the carbs down while still giving you that satisfying crispy coating.
- Simple ingredients – You probably have most of these pantry staples on hand already, and zucchini is easy to find year-round at any grocery store.
- Kid-approved veggie – Even picky eaters who normally skip vegetables will reach for these crispy, cheesy chips again and again.
What Kind of Zucchini Should I Use?
For the crispiest baked zucchini chips, you’ll want to pick medium-sized zucchini that are firm to the touch and free of soft spots. Smaller to medium zucchini tend to have fewer seeds and less water content, which means your chips will crisp up better in the oven instead of getting soggy. Avoid the really large zucchini you sometimes see at farmers markets – while they look impressive, they’re often watery and full of big seeds that don’t work well for chips. Green zucchini is the most common choice, but yellow summer squash works just as well if that’s what you have on hand.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:
- Almond flour: If you don’t have almond flour, regular all-purpose flour works just fine. You can also try using finely ground breadcrumbs for extra crunch.
- Panko: Regular breadcrumbs are a solid substitute for panko. They won’t be quite as crispy, but they’ll still give you that nice coating. For a gluten-free option, try crushed cornflakes or gluten-free breadcrumbs.
- Parmesan: Pecorino Romano or Asiago cheese work well here. For a dairy-free version, nutritional yeast gives you that savory, cheesy flavor without the cheese.
- Egg: To make these vegan, whisk together 3 tablespoons of aquafaba (chickpea liquid) or use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Romesco: Don’t have romesco on hand? Try marinara sauce, ranch dressing, or even a simple garlic aioli for dipping.
Watch Out for These Mistakes While Baking
The biggest issue with baked zucchini chips is excess moisture, which prevents them from getting crispy – always slice your zucchini into even rounds (about 1/4 inch thick) and pat them completely dry with paper towels before breading.
Overcrowding the pan is another mistake that leads to steaming instead of baking, so make sure to leave space between each chip and use two baking sheets if needed.
To get an extra crispy coating, press the panko mixture firmly onto each zucchini slice after dipping it in egg, and don’t skip drizzling olive oil over the top before baking since this helps the coating turn golden brown.
Finally, resist the urge to flip them too early – wait until the bottoms are golden and crispy (around 10 minutes) or they might stick to the pan and lose their coating.
What to Serve With Baked Zucchini Chips?
These crispy zucchini chips are perfect as a snack on their own, but they really shine when you serve them alongside your favorite dipping sauces like ranch, marinara, or garlic aioli. They make a great appetizer before pasta night or can be served next to a big sandwich for a healthier alternative to regular fries. I love putting out a platter of these chips during game day or movie night with a few different dips so everyone can choose their favorite. You can also crumble any leftover chips over a Caesar salad for some extra crunch, or serve them with burgers and grilled chicken for a lighter side dish.
Storage Instructions
Store: These zucchini chips are best enjoyed fresh and crispy right out of the oven. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days, but just know they’ll lose some of their crunch.
Crisp Up: To bring back some of that crispy texture, spread the chips on a baking sheet and pop them in a 350°F oven for about 5 minutes. They won’t be quite as crunchy as fresh, but it definitely helps revive them a bit.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 3.5 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-750
- Protein: 22-28 g
- Fat: 32-42 g
- Carbohydrates: 52-62 g
Ingredients
For the zucchini:
- 2 zucchini (sliced into 1/4-inch rounds for even crisping)
- 1.5 tbsp olive oil
For the coating:
- 1 egg
- 1/2 cup panko (I prefer Ian’s for a crunchier texture)
- 3/4 cup almond flour (I always use Blue Diamond fine ground)
- 1/3 cup parmesan
- 1/2 tsp salt
- 1/4 tsp garlic powder
- black pepper
For serving:
- 1 cup romesco
Step 1: Prepare the Oven and Mise en Place
- 2 zucchini, sliced into 1/4-inch rounds
Preheat your oven to 425°F and line a baking sheet with parchment paper.
While the oven heats, slice your zucchini into 1/4-inch rounds—uniform thickness is key for even crisping.
Pat the zucchini slices dry with paper towels; removing excess moisture prevents steaming and helps them crisp up beautifully.
Step 2: Create the Breading Mixture
- 1/2 cup panko
- 3/4 cup almond flour
- 1/3 cup parmesan
- 1/2 tsp salt
- 1/4 tsp garlic powder
- black pepper
In a shallow bowl, combine the panko, almond flour, parmesan, salt, garlic powder, and a few grinds of black pepper.
Mix thoroughly with a fork to distribute the seasonings evenly throughout the breadcrumb mixture.
This dry coating mixture is what creates that satisfying crunch, so make sure everything is well combined.
Step 3: Coat the Zucchini
- 1 egg
- breading mixture from Step 2
- dried zucchini slices from Step 1
Beat the egg in a separate shallow bowl until well combined.
Working with a few zucchini slices at a time, dip each round into the egg to coat both sides, then immediately transfer to the breading mixture and press gently so the coating adheres evenly.
I like to use my fingers to really press the panko mixture onto each slice—it ensures maximum crispiness and prevents the coating from falling off during baking.
Step 4: Arrange and Oil the Chips
- 1.5 tbsp olive oil
- breaded zucchini slices from Step 3
Arrange the coated zucchini slices in a single layer on your prepared baking sheet, spacing them about 1/2 inch apart so they bake evenly without crowding.
Drizzle the olive oil evenly over all the slices, making sure each piece gets a light coating.
The oil helps them brown and crisp up in the oven.
Step 5: Bake and Flip Halfway
- prepared pan with zucchini from Step 4
Bake for 8-10 minutes, then carefully flip each zucchini chip using a spatula or tongs.
Return to the oven and bake for another 8-10 minutes, until the coating is golden-brown and crispy and the zucchini is tender when pierced with a fork.
Watch them toward the end to prevent over-browning—every oven is different, so check at 17 minutes first.
Step 6: Serve with Romesco
- baked zucchini chips from Step 5
- 1 cup romesco
Remove the zucchini chips from the oven and let them cool for 2-3 minutes on the baking sheet so they firm up and become extra crispy.
Transfer to a serving plate and serve immediately while still warm, alongside the romesco sauce for dipping.
Low-Carb Baked Zucchini Chips
Ingredients
For the zucchini::
- 2 zucchini (sliced into 1/4-inch rounds for even crisping)
- 1.5 tbsp olive oil
For the coating::
- 1 egg
- 1/2 cup panko (I prefer Ian's for a crunchier texture)
- 3/4 cup almond flour (I always use Blue Diamond fine ground)
- 1/3 cup parmesan
- 1/2 tsp salt
- 1/4 tsp garlic powder
- black pepper
For serving::
- 1 cup romesco
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. While the oven heats, slice your zucchini into 1/4-inch rounds—uniform thickness is key for even crisping. Pat the zucchini slices dry with paper towels; removing excess moisture prevents steaming and helps them crisp up beautifully.
- In a shallow bowl, combine the panko, almond flour, parmesan, salt, garlic powder, and a few grinds of black pepper. Mix thoroughly with a fork to distribute the seasonings evenly throughout the breadcrumb mixture. This dry coating mixture is what creates that satisfying crunch, so make sure everything is well combined.
- Beat the egg in a separate shallow bowl until well combined. Working with a few zucchini slices at a time, dip each round into the egg to coat both sides, then immediately transfer to the breading mixture and press gently so the coating adheres evenly. I like to use my fingers to really press the panko mixture onto each slice—it ensures maximum crispiness and prevents the coating from falling off during baking.
- Arrange the coated zucchini slices in a single layer on your prepared baking sheet, spacing them about 1/2 inch apart so they bake evenly without crowding. Drizzle the olive oil evenly over all the slices, making sure each piece gets a light coating. The oil helps them brown and crisp up in the oven.
- Bake for 8-10 minutes, then carefully flip each zucchini chip using a spatula or tongs. Return to the oven and bake for another 8-10 minutes, until the coating is golden-brown and crispy and the zucchini is tender when pierced with a fork. Watch them toward the end to prevent over-browning—every oven is different, so check at 17 minutes first.
- Remove the zucchini chips from the oven and let them cool for 2-3 minutes on the baking sheet so they firm up and become extra crispy. Transfer to a serving plate and serve immediately while still warm, alongside the romesco sauce for dipping.
