Baked Zucchini Chips


These little bite-sized zucchini chips are the perfect treat. I seasoned these with Italian herbs and Parmesan cheese. Then I baked them in the oven, instead of deep frying to make them a bit more healthy. They are very tasty as a mid-afternoon salty snack or an appetizer before a nice Italian dinner.

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Yield: Serves 4

Baked Zucchini Chips

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2 medium zucchini, sliced thin
2 tablespoons kosher salt
1/3 cup bread crumbs
1/4 cup Parmesan cheese, grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons milk
non-stick spray


Preheat oven to 450 degrees.

Add zucchini and salt to a colander, toss well. Let sit for 15 - 20 minutes. Press out any extra water and then rinse very well under running water.

Add zucchini to a bowl with milk and toss well. In another bowl, add bread crumbs, Parmesan cheese, onion powder, garlic powder, dried basil and dried oregano. Add zucchini and toss in breadcrumb mixture, coating each side.

Spray a nonstick baking sheet with non-stick spray. Place zucchini chips in a single layer on sheet and spray the tops of the zucchini with non-stick spray.

Bake for 5 - 7 minutes and then flip, and bake for 5 - 7 minutes more.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  20 Responses to “Baked Zucchini Chips”

  1. Kristina @ spabettie — October 4, 2011 @ 4:28 pm

    these sound great, and the photo is beautiful!

    thanks for sharing.

  2. Krista {Budget Gourmet Mom} — October 4, 2011 @ 6:08 pm

    Those look fabulous! I have a few more zucchini from my garden that I need to use up. This sounds easy and delicious. Thanks!

  3. Alison @ Ingredients, Inc. — October 4, 2011 @ 6:21 pm

    These rock!!!

  4. Oh my goodness these sound amazing! Making these pronto.

  5. Charissa — October 5, 2011 @ 11:41 am

    Mmmm, this is just what I want for lunch! Can’t wait to try this….once I find some zucchini!

  6. George — October 5, 2011 @ 12:07 pm

    Looks good, I usually grill some zucchini and squash when i’m making steak, I feel like this is another great way to enjoy zucchini. I might even try it with squash too,

  7. Marla — October 5, 2011 @ 9:33 pm

    A great recipe and one that I will certainly try as I don’t deep fry food 🙂

  8. Sam Henderson — October 7, 2011 @ 7:45 pm

    What the what?! These look amazing! I am making these this weekend.

  9. Barbara | Creative Culinary — October 7, 2011 @ 10:16 pm

    These look terrific…and yes a perfect snack.. Or for me some night? I would call it dinner!

  10. Aggie — October 10, 2011 @ 2:03 pm

    These look awesome!! I bet my kids would love them too.

  11. Tickled Red — October 21, 2011 @ 11:56 pm

    Great recipe luv! A definite snack that I hope the monkeys will try, you know kids {lol}. By the way love all the changes. Every time I pop by you have a gorgeous new do ;D

  12. Katy — October 31, 2011 @ 10:40 am

    I can’t believe how crispy these look even though you didn’t fry them. Yummmm!

  13. Alex — December 12, 2011 @ 7:06 pm

    StumbleUpon knows I like zucchini recipes, haha. These look really fantastic. I usually cut them long ways into french fry shapes, but I will have to try this way. It is amazing how different the same vegetable can taste depending on how you cut it.

  14. Guy — January 3, 2012 @ 2:19 pm

    I attempted to make these, and while the flavor was awesome, I had a question:

    Are the “chips” supposed to be floppy?

    I made the mistake of using tongs to flip them, so I lost a lot of the breading in the process. I lined my pan with foil and sprayed it with cooking spray; I think I should have used a spatula. I also cut them about 1/8 of an inch thin, so I don’t know if that was why they were floppy and not crispy. I got out most of the moisture.

  15. Angie — January 4, 2012 @ 8:18 pm

    Guy – They aren’t suppose to be very floppy. It may also somewhat depend on the moisture level of the zucchini you use. The smaller ones seemed to work better for me. I am not very exact on the thickness that I cut them, the thinner I can cut them, the better.

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