Easy {Oven Baked} Parmesan Zucchini Chips to try right now
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! We planted zucchini in the garden again this year, which means we will blink, and then be overrun with zucchini. While we do love to share the wealth, and we do give friends, family and neighbors some of our garden goodies, we also love to EAT it- Parmesan Zucchini Noodles with Tomato & Basil, Bruschetta Recipe: Bruschetta Zucchini Boats, Cheesy Zucchini and Tomato Garlic Bread, and Avocado Pesto Zoodles. Plus, you know, zucchini bread. YUM.
{Oven Baked} Parmesan Zucchini Chips
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
Directions
Preheat oven to 425℉.
Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be. When kids are helping- a nylon knife for kids is a good idea to have on hand.
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.
Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
Bake for 25-30 minutes until crisp and browned.
Serve with your favorite dip like ranch, french onion, or marinara.
Check out our other Kids in the Kitchen recipes!
Serve with Healthier Homemade Ranch Dip!
Easy {Oven Baked} Parmesan Zucchini Chips to try right now
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
Preheat oven to 425℉.
Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be. When kids are helping- a nylon knife for kids is a good idea to have on hand.
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.
Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
Bake for 25-30 minutes until crisp and browned.
Serve with your favorite dip like ranch, french onion, or marinara.
Barbara Henderson says
Thanks so much for this….Can’t wait to try….. 🙂
Anna says
https://www.thismamaloves.com/parmesan-zucchini-chips/
Aubrey Williams says
Have garden don’t raise Z but will next year. Will try this today.Looks delicious.Thanks
Bryan says
NO stinkin print prompt. Useless posting recipes wo one.
Brett says
There’s a print option at the bottom of the post in the recipe widget.
Teri Kirkwood says
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…
Cathy says
Is the correct oven temp 425 or 225?
Brett says
425. Thinner slices of zucchini would call for 225
Victoria says
The oven temperature should be 225 degrees instead of 425.
Gail Phillips says
could I be added to your email list? I am legally blind and need easy recipes. I would appreciate this thanks
Brett says
I’m adding you, Gail, it will send you an email to confirm your interest- that will get you signed up. Thank you!
Ellen says
How do you get them to brown up? Mine always come out pale.
Jody says
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.
Lana says
Spray with olive oil and put on a rack over your sheet pan. I have luck with 400 degree oven
kathi says
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?
Brett says
We are working on doing an eggplant one- so yes I hope so!
Michel says
What about the dip ?
Brett says
Michel, I’m adding- it’s the healthy homemade ranch recipe
Rosie says
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!
Weather Anchor Mama says
I’ve made this before, but yours look tastier. Stopping by from sits.
Paulette says
I would like to know the nutrition info for this
anna says
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.
nicole dziedzic says
What a great appetizer to start off with, I love my zucchini! Grow it in the garden every year.
Amy @ Ms. Toody Goo Shoes says
Looks delish! Thanks for linking up at Best of the Weekend!
Bridget/The Recipe Wench says
Yes! Thank you! These look amazing. Great to see you at the Inspire Me Mondays Link-Up!
Gina says
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!
Amanda says
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. 😉
Heaven says
Yum yum! Saving this recipe for later when I grow my own zucchini this summer. I’m your neighbor on Wonderful Wednesday.
Kim @ 2justByou says
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
Cynthia C says
I like recipes that are baked rather than fried. Much more healthy and figure friendly.
Leela says
Those look sooo good. I love zucchini.
sandy weinstein says
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.
Betsy Barnes says
I love your recipe! I am so looking forward to the farmers market opening so I can roast a lot of fresh zucchini! 🙂
Michelle S says
I have been thinking of what to do with our zucchini in the fridge to make it more interesting, this will do the trick!
ellen beck says
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.
Julie Wood says
Parmesan, bread crumbs and zucchini all sound so good together and these would be a great side dish instead of french fries for dinner.
shelly peterson says
These look delicious, what a great way to get the kids to eat some veggies.
Laura J says
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! 🙂
David Fultner says
I have had these at TGIF. Now I will try them at home. Thanks
Lisa Ehrman says
Just pinned your yummy recipe. This will help me eat more veggies 🙂 Thanks!
Tiffany Dover says
We made these for our Daniel fast at church except without the breading! I’m sure these are amazing with the parmesan breading…!!