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Garlic Parmesan Zucchini Chips

Garlic Parmesan Zucchini Chips bake at 425°F until golden and crispy, with tender centers and a Parmesan-herb coating. Serve them right away with a tangy garlic yogurt dip for an easy oven snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Chips
  • 2 zucchini, sliced into ¼-inch rounds
  • 2 tbsp olive oil
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Garlic Yogurt Dip
  • 0.5 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 garlic, minced
  • 1 tbsp chopped fresh parsley
  • 0.1 tsp salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini chips
  1. Preheat the oven to 425°F (220°C). Set out a sheet pan and line it with parchment paper, then lightly grease the parchment.
  2. Pat the zucchini slices dry with paper towels. This helps the coating stick and keeps the chips crisp.
  3. Toss the zucchini slices with olive oil until evenly coated. Make sure each round gets a thin, glossy layer.
  4. Combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, kosher salt, and black pepper in a bowl. Mix until the seasonings are evenly distributed.
  5. Press each zucchini slice into the Parmesan mixture until evenly coated. Keep a little pressure so the crumb layer adheres.
  6. Arrange the coated slices in a single layer on the prepared sheet pan. Leave space between slices so they brown instead of steaming.
  7. Bake for 18–22 minutes at 425°F (220°C), flipping halfway through. Look for a golden, crispy top and edges.
  8. Broil for 1–2 minutes at the end for extra crispiness while watching carefully. Remove when the coating is deeply golden and crunchy.
Make the garlic yogurt dip and serve
  1. Stir Greek yogurt, mayonnaise, lemon juice, minced garlic, chopped fresh parsley, salt, and pepper in a bowl. Mix until smooth and evenly seasoned.
  2. Serve the zucchini chips immediately with the garlic yogurt dip. Enjoy while they’re at their crispiest.

Notes

For the crispiest chips, pat zucchini as dry as possible and don’t overcrowd the sheet pan. Store leftovers in the refrigerator up to 3 days, but reheat in a 425°F oven/air fryer to restore crunch (best within 1 day). Freezing is not recommended because the coating can soften. For a lighter dip, swap mayonnaise for an equal amount of plain Greek yogurt.