Crispy Zucchini Chips

Learn how to make crispy zucchini chips in the oven with a golden coating, simple seasonings, and a light texture that works as a snack or side dish.

These crispy zucchini chips are a simple and flavorful way to turn fresh zucchini into a golden, crunchy snack or side dish. Coated lightly and baked until crisp, they are perfect for serving with dips, burgers, grilled meats, or as a lighter appetizer. This recipe keeps the texture satisfying while letting the natural flavor of the zucchini shine.

Ingredients

• 2 medium zucchini
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup breadcrumbs or panko
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Cooking spray or 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425 F and line two baking sheets with parchment paper. Lightly grease the parchment with cooking spray or a little olive oil.
2. Slice the zucchini into thin rounds, about 1/8 inch thick. Place them in a bowl, sprinkle with salt, and let them sit for 10 minutes to release excess moisture.
3. Pat the zucchini slices dry with paper towels.
4. Set up three bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs, Parmesan, garlic powder, black pepper, and paprika.
5. Coat each zucchini slice in flour, then dip in the egg mixture, and finally press into the breadcrumb mixture until well covered.
6. Arrange the coated slices in a single layer on the prepared baking sheets. Lightly spray or drizzle the tops with a little olive oil.
7. Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crisp.
8. Serve immediately for the best texture, with your favorite dip if desired.