{Oven Baked} Parmesan Zucchini Chips

This week we have Oven-baked Parmesan Zucchini Chips for our Kids in the Kitchen recipe. A great way to get them eating their vegetables in a pretty healthy way. They get crisp, flavorful chips AND a dose of healthy veggies in the same dish- a win for both of you!

parmesan-zucchini-chips

{Oven Baked} Parmesan Zucchini Chips

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Ingredients

1 Zucchini

¼ cup Italian breadcrumbs

¼ cup grated Parmesan cheese

¼ tsp. garlic salt

2 tsp. extra virgin olive oil

pinch of pepper

zuchinni ingredients

Directions

Preheat oven to 425℉.

Slice zucchini into as thin slices as you can, the thinner you  slice them, the crisper they will be.

zucchini chips slice

Toss chips in olive oil to coat well.

In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.

Toss oiled chips in dry coating to cover.

zucchini chips 2

Spread chips out on a baking sheet lined with parchment paper or a silpat mat.

zucchini chips bake

Bake for 25-30 minutes until crisp and browned.

Serve with your favorite dip like ranch, french onion, or marinara.

kids-in-kitchen-cooking-with-kids-label

Check out our other Kids in the Kitchen recipes!

Serve with Healthier Homemade Ranch Dip!

 

{Oven Baked} Parmesan Zucchini Chips
Author: Brett
Ingredients
  • 1 Zucchini
  • ¼ cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. garlic salt
  • 2 tsp. extra virgin olive oil
  • pinch of pepper
Instructions
  1. Preheat oven to 425.
  2. Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be.
  3. zucchini chips slice
  4. Toss chips in olive oil to coat well.
  5. In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.
  6. Toss oiled chips in dry coating to cover.
  7. zucchini chips 2
  8. Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
  9. zucchini chips bake
  10. Bake for 25-30 minutes until crisp and browned.
  11. Serve with your favorite dip like ranch, french onion, or marinara.

 

About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

39 comments… add one
  • I have started a keto diet, meaning low carb and if you substitute crushed pork rinds for the breadcrumbs…that would really make the dish low carb…

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  • Is the correct oven temp 425 or 225?

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    • 425. Thinner slices of zucchini would call for 225

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  • The oven temperature should be 225 degrees instead of 425.

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  • could I be added to your email list? I am legally blind and need easy recipes. I would appreciate this thanks

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    • I’m adding you, Gail, it will send you an email to confirm your interest- that will get you signed up. Thank you!

      Reply
  • How do you get them to brown up? Mine always come out pale.

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    • Hi Ellen, have you tried this particular recipe? I think the combo of breadcrumbs, Parmesan cheese, and the high temp are what give them such a nice brown color. I may have my top rack in my oven slightly higher than centered too.

      Reply
  • My son and I have made this for 3 weeks in a row. It is delicious. I was wondering if you have tried this with other vegetables. Would love some more ideas. Do you think the would work with eggplant?

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    • We are working on doing an eggplant one- so yes I hope so!

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  • What about the dip ?

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  • I love zucchini – my favorite combo is to have it with parm and a touch of olive oil – I would love this and want to make it!

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  • I’ve made this before, but yours look tastier. Stopping by from sits.

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  • I would like to know the nutrition info for this

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    • Well go figure it out based on the ingredients that were provided. In the time it took the post your comment you could have done the math.

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  • What a great appetizer to start off with, I love my zucchini! Grow it in the garden every year.

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  • Looks delish! Thanks for linking up at Best of the Weekend!

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  • Yes! Thank you! These look amazing. Great to see you at the Inspire Me Mondays Link-Up!

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  • I’ve had fried zucchini and I love it! Now I am excited to try baked! Dropping in from Worthwhile Wednesday. Thanks for the share! Have a great week!

    Reply
  • This recipe looks delicious. I can’t wait to try it! Would be the perfect thing for me to have with burgers when my family has french fries! Thanks for sharing! Visiting you from the Wonderful Wednesday Blog Hop. 😉

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  • Yum yum! Saving this recipe for later when I grow my own zucchini this summer. I’m your neighbor on Wonderful Wednesday.

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  • Had to pin this recipe right away, because I know it will be a favorite to make and to eat!
    Stopping by from Wonderful Wednesday Blog Hop,
    Kim

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  • I like recipes that are baked rather than fried. Much more healthy and figure friendly.

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  • Those look sooo good. I love zucchini.

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  • i love these, love zucchini and these are not only good for dinner but good for a snack as well. i like then nice and crispy.

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  • I love your recipe! I am so looking forward to the farmers market opening so I can roast a lot of fresh zucchini! 🙂

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  • I have been thinking of what to do with our zucchini in the fridge to make it more interesting, this will do the trick!

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  • These look terrific. I have a garden and you know what happens with zucchini! I like how these are aked rather than fried and the cheese would add a nice flavor. I am saving this recipe forr this summer for sure.

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  • Parmesan, bread crumbs and zucchini all sound so good together and these would be a great side dish instead of french fries for dinner.

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  • These look delicious, what a great way to get the kids to eat some veggies.

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  • Oh these look so good! I really want to grow some of these in our garden this summer! Carter has really been into eating vegetables… he has never had Zucchini, I will have to try it for him!!! He is so funny with his vegetables….and fruits. The other day I told him he could get a treat at the store…he picked cherry tomatoes and broccoili for dinner! 🙂

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  • I have had these at TGIF. Now I will try them at home. Thanks

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  • Just pinned your yummy recipe. This will help me eat more veggies 🙂 Thanks!

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  • We made these for our Daniel fast at church except without the breading! I’m sure these are amazing with the parmesan breading…!!

    Reply

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