Baked Parmesan Zucchini Crisps

Baked Parmesan Zucchini Crisps are a highly addictive healthy snack that is incredibly simple and easy to make with just two ingredients! Serve this Crispy Parmesan Zucchini recipe with a side of homemade ranch dressing for dipping and you’ll have a delicious, good for you snack that your whole family will love. 

We love using zucchini in our recipes. It’s healthy, adds moisture in place of butter or oil and has a very mild flavor that is great with Italian dishes like Goat Cheese and Marinara Stuffed Zucchini Boats and sweet treats like Double Chocolate Zucchini Muffins and Chocolate Chip Zucchini Oatmeal Cookies.

Plate of parmesan zucchini chips


Healthy snacking is kind of an oxymoron, isn’t it? I mean, when I’m in the mood for snacking, “healthy” isn’t exactly on my mind. However, I do love me some zucchini, and coupled with fresh grated Parmesan, I can do the healthy snacking thing all the livelong day.

When I was a young adult I lived with my grandmother. She’s the one who actually got me addicted to zucchini. Whether it was in her famous Zucchini Bread or in a delicious saute, zucchini was often the vegetable of choice that graced our dinner table. Fried zucchini was her favorite. Not the healthiest of choices but still pretty darn yummy.

Are parmesan zucchini chips keto?

Yes! If you are living the keto lifestyle or eating low carb or no carb, you’re in luck. These chips are a great way to get some flavor in your snacking!

Sliced zucchini with shredded parmesan cheese


Well, guess what folks – these Parmesan Zucchini Crisps taste like fried zucchini without all that pesky frying! Parmesan is a hard cheese, so it has a lot less moisture than softer cheeses. Bake it on its own and it’s going to form a crispy little shell, and bake that shell over some zucchini slices, well, all bets are off!

Here’s how to make my easy Parmesan Zucchini Chips:

  1. Line a large baking sheet with parchment paper or foil. I’m partial to the parchment for this particular recipe.
  2. Slice zucchini into thin rounds, no more than a ¼ inch thick. Use a mandolin if you have one for even slices. I also recommend laying the zucchini out on a flat surface and pressing them with a paper towel to absorb some of the moisture, resulting in crispier zucchini.
  3. Arrange zucchini in a single layer (not overlapping) onto the lined baking sheet. It’s ok if they are touching as they will shrink up a bit while they bake. Season the zucchini with salt and pepper and sprinkle with a good amount of freshly shredded Parmesan cheese.
  4. Bake until golden and crispy, and let the zucchini chips cool for a bit before serving.

a bunch of zucchini baked with parmesan cheese


Of course with a delicious snack like this, you’re going to need something to dip it into. We love using any flavor of Ranch dressing or dip, but blue cheese dressing is also quite delicious. They are super addictive, just like potato chips but way better for you.

Give these Parmesan Zucchini Crisps a try with some yummy Ranch on the side, and be sure to pick up a bunch of zucchini – they are as addictive as potato chips and your family will be begging you to make this snack every day!

What to do with leftovers

Zucchini Chips don’t make the best leftovers. You can store them in a plastic zipped bag for a few days in the fridge and reheat them in the oven or on the stovetop in a hot skillet. They are best fresh out of the oven and freezing is not recommended.

a zucchini chip dipped in ranch dressing

Here are some more zucchini recipes you’ll love:

Want more delicious snack ideas with Ranch Dressing? Try these:

tons of zucchini chips on white parchment paper

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Plate of parmesan zucchini chips

Parmesan Zucchini Crisps

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 3 servings


  • 2 medium zucchinis sliced into ⅛” rounds
  • Kosher salt and fresh ground black pepper
  • 1 ½ cups freshly grated Parmesan cheese
  • Hidden Valley® Simply Ranch for dipping


  • Preheat oven to 400 degrees F. Line a metal baking sheet with parchment paper or foil (if using foil, spray lightly with nonstick cooking spray). Set aside.
  • Slice zucchini into thin (about ⅛-¼”) slices.
  • Optional step: Lay out on a paper towel to dry for 20. Place another paper towel on top of the zucchini slices and press lightly. This will help remove some moisture which will help the zucchini crisp up a little more.
  • Arrange zucchini in a single layer on the prepared baking sheet. It’s ok if they are touching as they will shrink during baking. Season with a pinch of salt and pepper. Place about a teaspoon of freshly grated Parmesan cheese on top of each slice.
  • Bake at 400 degrees for 20-22 minutes or until golden brown on top.
  • Cool for a few minutes before transferring to a plate.
  • Serve with Hidden Valley Simply Ranch for dipping.

Baked zucchini chips long image with text overlay Baked Zucchini Chips collage of 2 images with text Zucchini Chips collage of images with text for pinterest

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. I have tried this several times. They never come out crispy. They are either very soft or burnt. What am I doing wrong

    1. Hi Laura, it’s tough to pinpoint since I’m not there in the kitchen with you. My first thought would be to let the zucchini dry out for longer, maybe an hour or so. Or try a higher heat, like 450 degrees. Just watch them closely.

  2. I made these as a snack for my kids lunch boxes and they loved it! Will definitely be making again. Thanks!

  3. I made these tonight and dried them per the tips, but the zucchini did not get crispy at all. They still taste great but they weren’t crisp. I sliced them thin but sadly it didn’t work out for me.

    1. Sorry to hear they didn’t work out. The cheese actually is what really should crisp up. They aren’t crispy like chips, but do get crispy around the edges.

    1. Zucchini have a very high water content so I don’t recommend freezing – they would be watery upon reheating. I don’t know about dehydrating though. That’s kind of what happens as you bake them.

  4. I made these in my air fryer. Came out great since we like our zucchini aldente or crunchy, if I spelled it wrong! Pre heat fryer for 3-4 min, then add 1/4 inch cuts with cheese for about 5 min. It’s too hot to heat my oven up here in Las Vegas!

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