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Crispy Parmesan Zucchini Chips

Crispy Parmesan Zucchini Chips with garlic flavor baked until golden and extra crunchy on the outside. Zucchini rounds are dipped in egg, coated in a Parmesan-panko blend, then flipped halfway for even crisping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Chips
  • 2 zucchini sliced into 1/4-inch rounds
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 eggs large
  • 1 tbsp milk
  • 1 cooking spray or olive oil spray
Garlic Yogurt Dip
  • 0.5 cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 garlic clove finely minced
  • 1 tsp lemon juice
  • 1 tbsp chopped parsley
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini chips
  1. Preheat the oven to 425°F (220°C).
  2. Line a sheet pan with parchment paper and lightly spray with cooking oil.
  3. Pat the zucchini slices dry with paper towels.
  4. Whisk the eggs and milk in a bowl.
  5. Combine Parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and pepper in a bowl.
  6. Dip each zucchini slice into the egg mixture, then coat thoroughly in the Parmesan mixture.
  7. Arrange the slices in a single layer on the prepared sheet pan.
  8. Lightly spray the tops with cooking oil.
  9. Bake for 20–25 minutes at 425°F (220°C), flipping halfway through, until golden brown and crispy.
Make the garlic yogurt dip and serve
  1. Mix the Greek yogurt, mayonnaise, garlic, lemon juice, and chopped parsley until smooth.
  2. Season with salt and pepper to taste.
  3. Serve the zucchini chips hot with the garlic yogurt dip.

Notes

For maximum crunch, pat the zucchini very dry before dipping. Store leftover chips in an airtight container in the refrigerator for up to 3 days and re-crisp in a 425°F (220°C) oven for 5–8 minutes; the dip keeps up to 4 days. Freeze the chips only if necessary (crispness may drop after thawing). If you want a lighter dip, swap mayonnaise for an equal amount of plain Greek yogurt.