1. Home
  2. Recipes
  3. Crunchy Zucchini Bites

Delicious Crispy Zucchini Chips

Featured in Quick and Easy Appetizers.

Turn fresh zucchini into crunchy, irresistible chips using an easy salting method to remove water. Sprinkle them with garlic powder and shredded Parmesan before baking, and they’ll become crunchy on the outside but soft inside. These tasty bites are a healthier choice than potato chips, offering a low-carb and gluten-free option for snacks or sides.
Pin it Share it Send it Print it Jump To Recipe
Emily Watson
Updated on Mon, 10 Mar 2025 03:24:54 GMT
Crispy Zucchini Chips Pin it
Crispy Zucchini Chips | thefamilycooks.com

Make deliciously crunchy zucchini chips that deliver all the satisfaction of regular potato chips with a healthier twist. These baked treats transform garden-fresh zucchini into crispy bites perfect for snacking or serving as an elegant appetizer.

This recipe was perfected through extensive testing to achieve the ideal crispy texture. The extra care in preparation transforms simple zucchini into a crowd-pleasing snack that even vegetable-averse eaters enjoy.

Key Ingredients

  • Zucchini: Select medium, firm squash
  • Olive oil spray: Ensures light, even coating
  • Kosher salt: Coarse texture aids moisture removal
  • Parmesan cheese: Use fine grate
  • Garlic powder: Adds flavor depth
  • Black pepper: Freshly ground preferred

Preparation Method

Prep Zucchini:
Slice thinly, salt thoroughly, drain 30 minutes, pat completely dry
Ready Oven:
Center rack, heat to 425°F, prepare lined baking sheet
First Bake:
Space slices apart, spray lightly, monitor browning
Season:
Add seasonings while hot, apply cheese evenly, finish baking
Cool:
Rest on sheet, move to rack, crisp fully
Crispy Parmesan Zucchini Pin it
Crispy Parmesan Zucchini | thefamilycooks.com

This recipe was developed to make the most of summer's abundant zucchini harvest while creating a satisfying snack option.

Optimal Temperature

Maintaining steady heat at 425°F ensures proper crisping. Lower temperatures cause steaming instead of crisping, while higher heat risks burning before chips fully dry.

Proper Storage

Store chips in paper bags inside airtight containers to maintain crispness. Refresh softened chips with 10 minutes at 350°F.

Flavor Options

Try variations like Italian herbs with red pepper flakes or nutritional yeast for dairy-free cheese flavor. Ranch seasoning adds popular appeal.

Serving Ideas

Enjoy as snacks, appetizers, or sandwich sides. Pair with marinara for dipping or fresh salsa in summer months.

Common Issues

Soggy chips typically result from excess moisture. Use thorough drying methods, including salad spinner if needed.

Slicing Guide

Uniform thickness ensures even cooking. A mandoline provides consistent results, though careful knife work is acceptable.

Crispy Baked Zucchini Chips Pin it
Crispy Baked Zucchini Chips | thefamilycooks.com

These zucchini chips offer a perfect blend of nutrition and flavor. Their transformation from vegetable to crispy snack impresses guests while providing a wholesome alternative to traditional chips.

Frequently Asked Questions

→ Why do I need to salt them before baking?
Salting gets rid of extra water in the zucchini, which helps them turn out crispy, not soggy.
→ How thin should I slice the zucchini?
Aim for about ⅛-inch thick slices so they cook evenly and get that crisp texture.
→ Why are my chips staying soft?
They might need more oven time, or the slices could be too thick, or not dry enough after salting.
→ Can I prepare these in advance?
They keep for 2-3 days, but they’re definitely crunchiest and tastiest if eaten fresh.
→ Can I switch up the spices?
Absolutely! Feel free to get creative while sticking to the same preparation steps.

Crunchy Zucchini Bites

Thin slices of zucchini baked to a golden crisp and flavored with Parmesan and seasonings.

Prep Time
40 Minutes
Cook Time
30 Minutes
Total Time
70 Minutes

Category: Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 Two medium-sized zucchinis (weighing around 1 lb together)
02 Sprayable olive oil

→ Seasonings

03 ¾ teaspoon kosher salt (use in separate steps)
04 ¼ cup finely grated Parmesan cheese (don’t use the shredded kind)
05 ¼ teaspoon ground black pepper
06 ½ teaspoon garlic powder

Instructions

Step 01

Set your oven to 425°F. Line a sturdy baking tray with parchment paper that can handle high heat, and spray on a bit of olive oil.

Step 02

Cut your zucchinis into thin rounds, about ⅛-inch thick. Sprinkle ½ teaspoon salt over the slices, and let them sit in a colander for 30 minutes to get rid of excess water.

Step 03

Rinse off the salt from the zucchini and press them dry with paper towels. Make sure they’re totally dry.

Step 04

Lay all zucchini slices in one layer on the oiled tray. Spray a bit more olive oil over them, and bake for 15 minutes.

Step 05

Take them out of the oven and sprinkle on the remaining salt, pepper, garlic powder, and Parmesan. No need to flip them over.

Step 06

Pop the tray back in the oven and bake for another 15-20 minutes, checking often. Remove pieces as they turn golden brown and crispy.

Notes

  1. Don’t skip the step where you sprinkle with salt. This really makes them crispy.
  2. Oven times can vary, so check around the 10-minute mark and adjust as needed.
  3. Since they cook unevenly, take out crispy ones first while leaving others to finish.
  4. Store leftovers for up to two or three days, but they’ll soften. Heat them at 350°F for 10 minutes to get the crunch back.

Tools You'll Need

  • A baking tray with edges
  • Parchment paper that handles high oven heat
  • A colander to drain the zucchini
  • Paper towels for drying slices

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe includes dairy (from the Parmesan cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 106
  • Total Fat: 9 g
  • Total Carbohydrate: 5 g
  • Protein: 3 g