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Baked Parmesan Zucchini Crisps are a highly addictive, healthy snack that is incredibly simple and easy to make with just two ingredients!
Serve these crispy zucchini chips 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.
4 Things That Will Make or Break Your Zucchini Parmesan Crisps
- Slice Evenly. Cut the zucchini into thin, even rounds so they all cook at the same rate. A mandoline makes this easier, but a sharp knife works fine too.
- Pat dry. Zucchini holds a lot of water. Pat the slices with paper towels before coating to help them crisp up instead of turning soggy.
- Don’t overcrowd the pan. Lay the slices in a single layer on a parchment-lined baking sheet. Overlapping keeps them from crisping.
- Serve right away. These are best when eaten fresh out of the oven while they’re still warm and crisp.
recipe walkthrough
How to Make Parmesan Zucchini Crisps
See the recipe card below for full, detailed instructions
Step 1: Line a large baking sheet with parchment paper or foil. I’m partial to the parchment for this particular recipe.
Step 2: Slice zucchini into thin rounds, no more than a ¼ inch thick.
- Use a mandolin if you have one for even slices.
- While not required, I recommend drying the zucchini. Lay the zucchini on a flat surface and press gently with a paper towel to absorb some of the moisture, resulting in crispier zucchini chips.
Step 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.
- Use freshly shredded Parm. The pre-shredded stuff wont melt as well.
Step 4: Bake until golden and crispy, and let the zucchini chips cool for a bit before serving.
More Zucchini Recipes
How to Serve Zucchini Chips
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 Jalapeno Ranch Dressing, but blue cheese dip is also quite delicious. They are super addictive, just like potato chips but way better for you.
Variations
Spicy: Add a pinch of cayenne or red pepper flakes to the breadcrumb-parmesan mix. A sprinkle of chili powder works too for a smoky kick.
Herby: Stir dried Italian herbs, parsley, or dill into the coating. Fresh chopped herbs can also be sprinkled on after baking for brightness.
Garlic Lovers: Add garlic powder to the coating or brush the zucchini slices lightly with garlic-infused olive oil before baking.
Extra Cheesy: Mix in shredded mozzarella, cheddar, or asiago with the parmesan for a richer flavor.
Storage Tips
Storage and Reheating Guide
Storing Leftovers (2-3 days): Let them cool completely before storing so steam doesn’t make them soggy. Place in an airtight container lined with a paper towel to absorb extra moisture. Store in the fridge for up to 2–3 days.
Freezing: Zucchini crisps don’t freeze well because of the high water content. It’s best to make them fresh.
Reheating:
- Oven or Toaster Oven: The best way to get the crunch back. Bake at 375°F for 5–7 minutes until warmed and crisp.
- Air Fryer: Heat at 375°F for 3–4 minutes.
- Microwave: Not recommended, since it makes them soft.
Can You Make These in an Air Fryer?
The air fryer is a great appliance to have on hand because it allows you to get the taste of fried foods without actually frying them, like my Air Fryer Egg Rolls or Air Fryer Grilled Cheese.
To make these zucchini crisps in the air fryer, preheat your unit to 400℉. Dry the zucchini and sprinkle with salt and pepper. Place the zucchini in the basket and air fry for 5 minutes. Then flip them over and sprinkle with parmesan cheese and let cook for another 5 minutes or until the cheese is melted and crispy.
More Zucchini Recipes
- Goat Cheese and Marinara Stuffed Zucchini Boats
- Baked Zucchini Fries
- Lemon Zucchini Bread
- Sauteed Zucchini with Sun Dried Tomatoes
- Zucchini Carrot Oatmeal Muffins
- Zucchini Corn Fritters
Parmesan Zucchini Crisps
Ingredients
- 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
Instructions
- 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 immediately, while still warm and crisp.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can’t wait to try your recipe
I have tried this several times. They never come out crispy. They are either very soft or burnt. What am I doing wrong
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.
I made these as a snack for my kids lunch boxes and they loved it! Will definitely be making again. Thanks!
Nice! Thanks for stopping by Alana.
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.
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.
Can u freeze or make in a dehydrator so they last longer??
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.
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!
Nice! Thanks for dropping by Kitty and for sharing your feedback.