These Baked Parmesan Zucchini Crisps are a healthy treat – perfect for an appetizer or just a snack! They are baked, not fried and always a crowd pleaser!
These baked parmesan zucchini crisps are the perfect appetizer! They’re healthier than their deep fried counterpart, crispy, cheesy and so easy to make. I served these babies up with some ranch dressing and they were a hit!
Zucchini crisps are ideal for when you have extra or too much zucchini laying around, especially if you grow your own! I don’t have a green thumb, but my mom sure does and she grows her own zucchini. There is always an abundance of them and she always gives me some – which I am thankful for because I can make great recipes like this one!
Zucchini
I love zucchini because it is such a versatile vegetable and it’s so good for you! Not to mention, they have practically zero calories – bonus! This is how my mom always prepared her zucchini, but she used to fry them. I like to bake them as a healthier alternative because they still come out super crispy and delicious!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Zucchini – Medium size, thinly sliced to about 1/4-inch thick rounds.
- Salt & Pepper – To taste.
- Breadcrumbs – I used panko for that crispy coating!
- Parmesan Cheese – I used freshly grated, feel free to use what you have!
- Oregano – Dried, for added flavor.
- Flour – I used all purpose.
- Eggs – Large, beaten – for the dredge.
How to make baked parmesan zucchini crisps
Prep:
- Sweat Zucchini – Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
- Preheat Oven – Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
- Make Coating – In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates – In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
Making the Crisps
- Dredge – Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake – Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve – Serve with your favorite dip such as ranch.
Tip:
The secret to doing this quick, is to prep all your ingredients first!
How to avoid your zucchini crisps getting soggy
Nobody loves a soggy zucchini. The easiest way to prevent this is to lay out some paper towels and line your zucchini over them. Sprinkle some salt over the slices on both sides and let them sweat for a few minutes.
The salt will draw out the moisture and you’ll end up with perfectly crispy zucchini!
How to serve
You can eat your baked parmesan zucchini crisps as is but I like to serve them up with a dip! Ranch, blue cheese, tzatziki, or a chipotle mayo would be ideal choices! These babies make for the perfect snack or an appetizer for your next party, game day or gathering!
How to store leftovers
You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
Tip: If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don’t want to burn them.
Freezing
To freeze, place in an airtight container and store for up to 3 months.
Craving more delicious zucchini recipes? Try these!
- Potato Zucchini Fritters
- Zucchini Boats
- Baked Zucchini Chips
- Zucchini Bread
- Cheesy Zucchini Quiche
- Crispy Fried Zucchini
- Zucchini and Ricotta Galette
- Zucchini Lasagna
- Chicken Enchilada Stuffed Zucchini
- Chocolate Zucchini Bread
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Baked Parmesan Zucchini Crisps
Ingredients
- 2 medium zucchinis thinly sliced to about 1/4-inch thick rounds
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups Panko breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1 tsp oregano dried
- 1 cup all-purpose flour
- 3 large eggs beaten
Instructions
- Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
- Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
- Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
- Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve: Serve with your favorite dip such as ranch.
Recipe Notes
- Nutritional information is based on about 5 or 6 zucchini crisps.
- You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
- If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don’t want to burn them.
- Freezing: To freeze, place in an airtight container and store for up to 3 months.
