Oven Baked Zucchini Chips

Being the massive pinterest fan that I am, I am on the site, well, quite often to say the least. Through my pin browsing, I kept coming across these baked veggie chips of all sorts! Zucchini, sweet potato, kale, etc. and they all looked so delicious so I thought it’s about time I make some of these!

I have to admit I have never been a huge zucchini lover, and I think it’s honestly because I just don’t ever use the vegetable often in my cooking. I’m not really sure why, because after making this recipe, let me tell you, I’ll be using it a lot more!! Yum!

These chips are incredibly simple to make, and the only time consuming portion is the amount they actually need in the oven. Aside from cooking time, they are quick and easy to whip up. They are low in calories (about 60 calories for 20 chips!), low in fat, and they totally satisfy a “bad chip” craving! :) I love the pungent flavor that the parmesan adds, and I love that these chips are light and crispy not heavy or greasy!

4.3 from 17 reviews
Oven Baked Zucchini Chips
Prep time
Cook time
Total time
  • ¼ cup dry whole wheat breadcrumbs
  • ¼ cup grated fresh Parmesan cheese
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup unsweetened almond milk (you could also use skim milk)
  • 2½ cups (1/4-inch-thick) slices zucchini
  • Cooking spray
  1. Preheat oven to 425 degrees.
  2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
  3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
  4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
  5. Bake for 30 minutes or until browned and crisped.
  6. Enjoy!




Can you say deliciousness?! Yes, they are THAT good. Go make them, go make them now :) Here’s one more picture, just for good measure… is your mouth watering yet?






Nutritionist in the Kitch



  1. Deb says

    These were Excellent !!! I just eye-balled the ingredients, hubby is not a fan of parmesan, so I just used a small amount. He loved them too. I will be making these again…soon… tomorrow !! LOL Thanks so much for the recipe.

  2. Ange says

    Just made these… SOOOOOO delicious!! Had a couple changes:

    – didn’t have any milk, so I just used egg whites that I had in my fridge
    – on a “no sugar (added) diet” so instead of bread crumbs, I used whole wheat rolled oats
    – baked 20 minutes at 400F and then 10 minutes at 425F so they wouldn’t burn

    Used a food processor to mix everything up. I started out putting the slices on a rack, but they kept falling so I just oiled the baking sheet directly and it ended up browning really nicely on the bottom.

  3. MaryAnn says

    These were great! I took the advice of other reviewers and lowered my oven temp a bit so they wouldn’t burn, then after 20 min put it back up to 425 for another 10 min. They were awesome! I only had panko bread crumbs too and they still turned out great! Thanks for an awesome recipe!

  4. says

    Your zucchini chips look very delicious! I’m going to make them today for my son’s family. First I have to go pick the zucchini from the garden and I know they will be delicious!
    I’m in Manitoba, it’s nice to meet another Prairie blogger.

  5. says

    I gave this recipe five stars because it’s awesome! Yes, individual preparations of these chips can definitely vary. I actually mixed the recipe with another, and made it wheat and gluten free by using ground cashews instead of bread crumbs, and added in a 1 1/2 tsp. of small nutritional yeast flakes and a few shakes of Trader Joe’s 21 Salute Seasoning. They were delish! But I will have to adjust the temp or time next time because some burnt. Thanks Christal! 😀

  6. says

    I’ve recently started eating organic, and I was so excited to see a recipe for healthy baked chips. Plus, I love zucchini! I featured your post on Friday Finds today. Thanks so much for sharing. Enjoy your weekend!

  7. says

    This is the second time I have made them. Brought some to work for the girls and they loved them. One friend tried to make them but I think we agreed that the zucchini she used was too big. They did not crisp up. I had stored mine in the fridge overnight and heated them in the toaster oven at work and that worked great.

  8. Christine says

    These did not work for me AT ALL… WAY TOO much seasoning.. SO disappointed that I wasted an entire beautiful zucchini on this recipe :( I’m so surprised no one else has said this… it is just wayyyyy too much of every seasoning :(

    • Christal says

      Hey Christine! I’m sorry to hear that! These are definitely my most popular and enjoyed recipe… but not everything is for everyone! Maybe try the recipe again using seasoning to your discretion! Sorry again! :(

  9. Laura says

    Would it be possible to leave out the bread crumbs? Want to do them today but I havn’t any bread crumbs at home…:/

  10. Maria says

    Made these last week for my family. They loved them! I used skim milk and panko crumbs. I’m making them again tonight, double the amount made last time because of how fast they went! Thank you for the awesome recipe!

  11. Annie says

    I tried these tonight after wanting to try them for a while now. I put my oven at 425°F and put the zucchini slices in for 30 minutes but they were completely burned when the timer rang, like they were all black :( Any suggestions? I made them as a healthy substitute to french fries to make my chicken finger meal a little healthier!

    • Christal says

      Hi Annie! I’m not sure why they may have burnt, perhaps your oven is hotter than mine?! Or the slices may have been thinner which is why they burnt! I would give them another go but keep an eye on them, and try the oven at a lower heat! Sorry they didn’t turn out! :(

  12. Usoposo says

    Great idea! I’ll try them tonight. I was just wondering why you use milk to dip them in instead of egg. I would have guessed that you get a firmer and more uniform coating with the egg…
    Just really curious about it :)

  13. says

    I tried these for a Scentsy party and I wasn’t too impressed. The only thing i may have done wrong was i used italian seasoned bread crumbs so the seasoning seemed either too much or off. And they weren’t crispy. They were chewy. All in all, I don’t think i would do it again.

    • Christal says

      Hmm! I’m sorry they didn’t work out for you! I wonder if the breadcrumbs were what threw them off? Sorry Jacquie!

  14. Alicia says

    425 was too hot. I tried them after 15 minutes and they were tasty. The next time I’m going to lower the temperature.

    • Christal says

      Hey Heather, you should be able to figure it out with the nutritional facts box! Or enter the ingredients into a calorie calculator such as my fitness pal! I’d assume it’s rather low because these are zucchini!

  15. says

    Glad accidently found this recipe, and your blog!! I just printed it and will be making it tonight with dinner. I’m going to replace the bread crumbs with a gluten/wheat free alternative and use either rice or almond milk (we will have to leave out the cheese). Have you tried this with sweet potatoe? I think I might throw in a couple of those also. Im rating the recipe on it’s very high potential of being totally delish, the on the awesome photos!!

  16. Donna says

    For your gluten-free followers…using ground pepitas (pumpkin seeds) ….I do mine in my coffee grinder…..instead of wheat flour works beautifully and complements the zucchini nicely!….

    Fabulous apèro fare here…Thank you so much for this wonderful idea.

  17. Crystal says

    Im trying these tonight, sound super yummy. Just wondering if they should be placed in a single layer on the cooking racks or is piled ok? Also can u recommend any dips?

    • Christal says

      I would definitely place them in a single layer! They will not cook evenly if you pile them! :) A great dip would be something simple made from greek yogurt, with chives, and maybe a ranch dressing packet – I would look for a natural/organic brand! :) Enjoy the chips – they are fantastic just on their own too!

  18. Myriam says

    Hey Christal ! Do you think I could make these vegan by using daiya instead of parmesan ? Or nutritional yeast maybe ? They look amazing !

    • Christal says

      Definitely! I would go for the nutritional yeast instead of the daiya just because the daiya might be “too heavy” if that makes sense!

  19. Susan Breiland says

    I baked these for 40 minutes and could not get them to crisp up. Finally served them soft. Any suggestions on how to get them crisp?

    • Christal says

      Did you have them on a cooling rack not directly on the pan? If directly on the pan they don’t get heat from both sides and won’t crisp as fast!

    • Christal says

      Hmm.. I haven’t! I’d be worried that once defrosted they would go mushy :( It’s worth a try though, with just a few to test out! Let me know how it goes!

  20. says

    So, I joined this new co-op today called Bountiful Baskets & in my basket full of yummy fruits and veggies I had 2 very beautiful zucchinis! I love zucchini, my husband does not. So I googled amazing zucchini recipes & landed here. (Yay!!) Anyways, I made these chips today for my family (I have a 4 year old & and 8 year old) and they loved them. EVERYONE! Even hubs. :) So thanks so much for this awesome recipe! I’ll be stopping by more often to see what yummy you are offering up.

  21. Kishagd says

    These are fantastic. I messed up by mixing everything together to make a mush before fully reading the directions. I know, really smart. At that point I was also out of milk. So I found some evaporated milk and made a 50/50 mixture with water, dipped each zucchini slice in the milk mixture then pressed the mush onto each side of the slice. Then I sprinkled everything with more bread crumbs and finished with a coat of oil spray. Finished in 25 minutes and was delish!

    • Christal says

      I’m glad it still worked out for you Kishagd! Way to improvise! I always have to do that in the kitchen when testing out recipes! :)

  22. Lynn says

    I would love to make these,,,the only thing I am concerned about is whether I have an oven-proof rack to bake them on. I have “cooling racks” ,,,,do you think they would work?

  23. Ramona says

    I am going to try these but I am wondering if I could use ground flax seed or ground sesame seeds to replace the flour! Any suggestions to make it gluten free?

    • says

      hi! i always automatically change recipe in my head to GF as I read…! My daughter is gluten free like me, but also cannot do dairy, so I use gluten free bread crumbs, and rice milk. (we can’t do almonds either). yummm can’t do cooking spray, so non stick foil, or bruch broiler tray with olive oil. crystal, Please comment if you disagree, don’t wanna disappoint you! you are so impressive and a great idol! xo

      • Christal says

        Hi! I think that is absolutely fantastic that you are able to just adapt and overcome! It’s so important with food allergies or intolerances to be flexible and know how to work with what’s out there so that you can still enjoy food and keep it healthy, that is inspiring in itself! Good for you, and thank you for the encouraging words! :)


    These look yummy! Is it better to serve these hot or cold? I would like to take to a party but no source of heat available to warm up them up.

    • Christal says

      Hi Mary! Hot or cold they taste great both ways but I wouldn’t let them sit too too long before serving, everything is better fresh! :)

  25. Dorothy Budd says

    I have not tried your Zucchini – Chips but I will as soon as i can get to the store, I think these would be great for Weight Watchers , it would not be so hard to figure out the points.thank you so much Dottie

  26. says

    Thanks for publishing the recipe. I saw this on Pinterest but could not find the actual recipe. It took me quite a while to track down your website and the actual recipe. I sure wish people would include the original website when they pin something.
    These chips look so good. I hope to make some this weekend.

  27. says

    Sounds like a great recipe. I am on a very low sodium diet for health reasons, will substitute no salt seasoning salt. Will check out other recipes you might have that I can adapt to my needs.

    • Christal says

      Hi Donna, it really depends on how thin you slice your zucchini. The nutritional information is based on about 20 chips per serving!

  28. Kaush says

    Hi Christal, So I am obsessed with French Fries, and have bad cholesterol, how can I make them better for me!! These Zucchini Chips look fantastic.

  29. suzanne says

    These look amazing….I am going to make them tonight, andw a garlic aoili that I always serve w my eggplant fries. Mayo (or Greek yogurt }) with fresh garlic, lemon juice, a lil chili powder, salt, ppper, and parsley mixed together. I rarely use a recipe, sorry I don’t have measurements…
    Take care

    Psnthnx for the recipe, I’m excite!

  30. Jeny says

    Thank you Christal,
    I can´t wait to bake! se ven deliciosas estas ricas calabacitas! yumm!
    I really appreciate you share this healthy recipie. I´m in Mexico, wher we have 1st in children´s obesity. and I´m mother of two kids, one of them is overweight and some time I don´t know what kind of snak could be atractive for him. Finally i found something that could work.
    Thank you!

  31. shannon says

    I am trying these on the weekend a friend has just given me enough of these beauties to make chips for the whole city Thanks

  32. Kate says

    I’ve been making these for years….they’re even better if you make a dip with 50/50 mixture of low-fat or fat-free ranch dressing and horseradish….takes it to a whole other level! :)

  33. Frank says

    I am an Italian was raised by my Nana cause parents owned a sm market in Ma.Anyway was raised on a farm use to make eggplant parm. Have been useing Zuccinni for the longest time,but never tryed these. Boy was I missing out thank you for the recipe.

  34. Tammy Bilodeau says

    Oh am I so glad I stumbled across your blog. Another prairie girl here…and always looking for ways to use up and enjoy the abundance of zucchini each year. Thanks again :)

  35. Carrie says

    My five-year-old daughter and I made these tonight. It was an easy dish for her to make. She loved the chips and enjoyed snacking on the raw zucchini while we made it together. Thanks so much.

  36. Momma Carp says

    I made these last night and boy were they delish. It’s actually the first time I’ve ever eaten zucchini in any form. New love :)

    • Christal says

      Hi Sherri!

      If you can find gluten free breadcrumbs, which I know are carried in some stores, or you can make your own, then yes, this recipe could definitely be gluten free!

  37. says

    These are so perfect for snacks. Healthy veggies are my kind of snacks. I bet the kids will love these.
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  38. says

    Oh man, these look unreal! Going to bike to the grocery store and pick up some zucchini now :) Thanks for the recipe! Also: always nice to discover a fellow Canadian blogger!

  39. Tamara says

    Christina, can they be held over so I can eat them the next day? THey look wonderful, and I would love to be able to take them to school :)

  40. Kim says

    Yummm! Christal! OK, I’ll have to try these too. And may I say, your photography is lovely. You make the food look like a work of art!


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