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    Home Β» Side Dishes Β» Baked Zucchini Chips

    Jul 23, 2010 Β· Modified: Sep 4, 2019 by Chels Β· This post may contain affiliate links, uses cookies, and generates income via ads Β· View privacy policy + disclosure statement linked in footer Β· 19 Comments

    Baked Zucchini Chips

    Jump to Recipe Print Recipe

    What to do with all that summer zucchini? These Baked Zucchini Chips are deliciously flavorful and healthy and have the most satisfying crunch. Enjoy them as a side dish, snack, or salad topper!

    Head-on view of a small white bowl filled with baked zucchini chips on a marble surface with bowls of salad in the background and recipe title at top(This recipe for Baked Zucchini Chips was originally published in July 2010, but was updated with new photos in 2019).

    With the end of summer comes a plethora of zucchini. At this point, you may even be, dare I say, a little bit sick of it? Of course, you can always shred it up and put it in zucchini bread (I'm pretty sure there are about a zillion zucchini bread recipes on the internet these days) or you can throw it in yet another stir-fry. But do you want to serve zucchini in a way that you'll never get sick of?

    Slice up all your zucchini and make these baked zucchini chips immediately. Not only do they make an absolutely fabulous side dish, but they're so delicious, you'll find yourself eating them as a snack. A snack that's a whole lot healthier than the potato chips you may otherwise find yourself going for. Plus, zucchini chips make the very best salad topper.

    To be honest, this recipe was born out of an accident. A couple weeks ago while roasting veggies, my slices of zucchini got a little bit too crispy in the oven and started to resemble chips. From there, I decided to add a little breading and make a baked zucchini chip that is positively addictive.

    BAKED ZUCCHINI CHIPS RECIPE

    I sliced two zucchinis for this recipe, but feel free to adjust to your needs. While I did enjoy the leftover baked zucchini chips for a couple days after making them, they are definitely best fresh out of the oven and do get a little bit less crispy after sitting in the fridge over night.

    Start by pre-heating  your oven to 475 degrees and slicing the zucchini pretty thinly, in about ΒΌ" thick rounds.

    Overhead view of a white bowl filled with thinly sliced zucchini

    In a medium shallow bowl, lightly beat two eggs. And in a second bowl, mix together panko, herbs/spices, and parmesan cheese.

    Collage with one photo showing overhead view of beaten eggs in a bowl and another showing panko, herbs, and parmesan in a bowl

    First, dunk zucchini slices in the egg wash and then coat in the panko mixture. Place all slices on a greased baking sheet sprayed with a bit of cooking oil.

    Overhead view of zucchini slices dipped in egg and panko mixture on baking sheet

    Bake for 5 minutes then flip each slice and bake for another 7-10 minutes until zucchini rounds are golden brown and crispy.

    Overhead view of baked zucchini chips just out of the oven

    Hello, perfect little zucchini chips. I wish there was a way to bag these up and keep them nice and crispy for days. Not only would I be making huge batches of these, but I'd probably be selling them, too!

    Why is zucchini so much more delicious with a little bit of crunch and flavor?

    Head-on closeup view of a white bowl of baked zucchini chips on a marble surface with big bowl of salad in the background

    I ate about a million of these chips on their own and then I decided to use them to top the summer salads we were having for dinner. The salads were simple, consisting of spinach, fresh corn, feta cheese, and a yogurt/lemon dressing.

    The baked zucchini chips added an extra little crisp and some more fun flavor.

    Overhead view of a big bowl of spinach, corn, feta, and baked zucchini chip salad with second bowl of salad and bowl of zucchini chips in background

    If you have friends or family who claim to not like zucchini, make these baked zucchini chips along with a fun dipping sauce and follow up accordingly. I'll be over here waiting to hear the verdict!

    Everyone is always claiming they want to eat healthier, but it can be so hard when you crave something crispy and flavorful and you have a bag of chips hiding in your cabinet. Baked zucchini chips to the rescue!

    Head-on view of a small white bowl filled with baked zucchini chips on a marble surface with bowls of salad in the background

    Plus, what else are you gonna do with that summer zucchini that just won't quit?

    Have you ever had a cooking accident that led to something wonderful?

    If you're looking for more ways to make boring old vegetables more fun, try my Beer Batter Fried Brussels Sprouts or my Skillet Green Bean Casserole. And for another great zucchini idea, try these Zucchini Fries from Life Made Sweeter!

    Baked Zucchini Chips -- What to do with all that summer zucchini? These Baked Zucchini Chips are deliciously flavorful and healthy and have the most satisfying crunch. Enjoy them as a side dish, snack, or salad topper! | wearenotmartha.com

    Baked Zucchini Chips

    What to do with all that summer zucchini? These Baked Zucchini Chips are deliciously flavorful and healthy and have the most satisfying crunch. Enjoy them as a side dish, snack, or salad topper!
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    Course: Side, Snack
    Cuisine: American
    Keyword: Healthy Chips, Vegetable Chips, Zucchini Recipes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Makes: 6 servings
    Author: Sues

    Ingredients

    • ΒΎ lb. zucchini (2 small), cut into ΒΌ" slices
    • ΒΎ cup panko
    • Β½ tsp dried oregano
    • Β½ tsp dried basil
    • Β½ tsp dried thyme
    • Β½ tsp garlic powder
    • ΒΌ tsp salt
    • ΒΌ tsp pepper
    • 3 Tbsp parmesan cheese
    • 2 large eggs

    Instructions

    • Preheat oven to 475 degrees and spray a baking sheet with cooking oil.
    • In a medium shallow bowl whisk together bread panko, oregano, basil, thyme, garlic pepper, salt, pepper, and parmesan cheese. In a separate medium shallow bowl, light beat eggs. bowl.
    • Dip each zucchini slice in egg and then dunk in panko mixture to coat. Place all slices on prepared baking sheet.
    • Bake for 5 minutes then flip each slice and bake for another 7-10 minutes until golden brown and crispy.
    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
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    Reader Interactions

    Comments

    1. Amanda (The Nutritionist Reviews) says

      July 23, 2010 at 9:56 pm

      OMG I totally made breaded zucchini for dinner tonight too!!! I am so excited to see that you did too...so delicious!

    2. Erica says

      July 23, 2010 at 10:55 pm

      oh my amazing! That is a gorgeous looking salad. Glad it turned out better than expected. I once realized halfway through a muffin recipe that I didn't have enough of a couple ingredients and ended up improving- best muffins I've ever made.

    3. Lacey @ Lake Life says

      July 23, 2010 at 11:29 pm

      Chopped summer squash & corn scrapped of the cobb as an addition to traditional pasta salad πŸ™‚

    4. Danielle says

      July 24, 2010 at 12:29 am

      I was using my usual recipe for carrot cake, which calls for pineapple. However, instead of adding an 8oz can of pineapple like I was supposed to, I accidentally added a 20oz can. Was so afraid the cake would be too watery, but wouldn't ya know....it just made it even more deliciously moist! πŸ™‚

    5. peachkins says

      July 24, 2010 at 7:11 am

      when I burned my first jam.. it gave the jam a very nice flavor!

    6. Joanne says

      July 24, 2010 at 8:51 am

      I've made zucchini chips before and they are the only way I have successfully gotten my entire family to eat zucchini. That is how awesome they are. I love the salad with them and the feta - good call on flavors.

      Let's see, kitchen disasters turned good. The one time I've attempted to make ice cream, my ice cream maker never quite got cold enough even after being in the freezer for 48 hours. As a result, I ended up more with ice cream milk...which made for an excellent pumpkin shake!

    7. monica says

      July 24, 2010 at 2:10 pm

      OMGosh!!! that looks sooooo gooooood! I might just have to try make it, at least I can use fresh zucchini from my own garden! Hope its good as yours! Thanks for sharing! πŸ™‚

    8. Courtney L says

      July 24, 2010 at 2:50 pm

      I'd have to say my attempt at a healthy bean dip, its wasnt anything like what i wanted it to be but delicious anyways!

    9. Jen Drake says

      July 24, 2010 at 2:59 pm

      nice salad : ) Looks wicked yummy!

      my best accidental yum was putting somethings together for dinner one night and imporvising. i ended up "stir frying" floured chicken and broccoli with a different sauce then i meant to lol but was still really yummy with the white rice : )

    10. Anita says

      July 24, 2010 at 3:47 pm

      We were making pancakes one morning and the recipe called for a dash of cinnamon. Well, the lid was not on right and the cinnamon came pouring out into the mixture. It was already late in the morning so we used the batter anyway and WOW. The extra cinnamon gave the pancakes an AWESOME kick and ever since then we pour on the cinnamon!

    11. Meagan says

      July 24, 2010 at 6:16 pm

      My families favorite "Spicy Pasta" was an accident because I add red chilli powder on accident, but it turned out great!

    12. Sharon says

      July 24, 2010 at 10:31 pm

      This salad looks absolutely luscious...I love it when there is a warm vegetable of any kind on my salad...so delicious!!

    13. Melissa says

      July 25, 2010 at 10:56 am

      My best "mistake" was while making a batch of brownies with marshmallow and chocolate ganache topping. I still have no idea what I did wrong, but they came out with a very cakey consistency. Not at all chewy like brownies. So then I just had chocolate cake with marshmallow and chocolate ganache topping!

    14. Traci says

      July 25, 2010 at 2:29 pm

      Our favorite "accident" came from the fun of experimenting with our panini press. The kids spread chimichurri sauce instead of pesto on their sandwiches...YUM!! It is delicious! Now we always have both available.

    15. kimz says

      July 25, 2010 at 4:50 pm

      I wouldn't necessarily say it was an accident, but a couple of years ago I was making cheeseburger slider appetizers for a party. Almost all the way cooked and I realize I forgot the buns! Oh no! But I had english muffins, so I broiled the sliders on the english muffins instead. They meat came out absolutely perfect and the juice seeped into the crispy muffin, but didn't soak through like it would on a regular bun! They're my most requested appetizer!

    16. Sophie @ yumventures says

      July 26, 2010 at 8:11 am

      These would be great to serve as little appetizers at a dinner party! I've never had a very successful "accident"...I ususally just make Z eat them! =)

    17. Sharlene says

      July 26, 2010 at 1:55 pm

      Oh my goodness those zucchini chips look amazing! Delicious and healthy! Love it. I don't think I quite have an accidental best idea ever except for a while I realized that anything tasted good if you added enough cayenne pepper to it. That doesn't quite count though. Otherwise, I end up ordering take-out.

    18. joan says

      July 26, 2010 at 1:59 pm

      I love zucchini cooked any which way! These look delicious.

    19. Katie says

      July 26, 2010 at 11:26 pm

      I'm stealing this story from my husband: one time he ran out of cranberry juice for his famous BBQ sauce and used Mountain Dew instead. The ribs were unbelievable!

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