These oven-baked zucchini chips are light, crisp, and cheesy with a gentle garlic kick. Thin zucchini slices turn golden in a low oven and get a crisp, crunchy texture from the grated parmesan coating. The flavor is bright and savory, not greasy, and they feel like a healthy snack that still satisfies a salty-crunch craving. This recipe is easy because it needs just a few steps and pantry staples, and it works well for movie nights, lunchboxes, or a simple appetizer. If you want a brunch idea on the side, try them with a creamy dip or a slice of toast; and if you like oven-made snacks, check an easy oven-baked pancake recipe for another simple oven dish.

Why You’ll Love This Oven-Baked Zucchini Chips

Crisp texture without frying — oven-baked for a lighter result.
Strong parmesan flavor that browns and crisps nicely on the zucchini.
Simple pantry ingredients and minimal prep time.
Low oven temperature reduces the risk of burning while drying the slices.
Great as a snack, side, or light appetizer for guests.
Easy to scale up for a party or down for a quick treat.
Gluten-free naturally when using only the listed ingredients.
Hands-off baking time lets you prepare dips or other dishes while they cook.

What Is Oven-Baked Zucchini Chips?

Oven-baked zucchini chips are thinly sliced zucchini that get a parmesan and seasoning coating and are slowly dried and browned in a low oven until crisp. They taste salty, nutty, and garlicky from the parmesan and garlic powder, with a mild zucchini base. The cooking method is slow baking at a low temperature to remove moisture and let the cheese brown without burning. The vibe is casual and comforting — a healthy snack for weeknights, a light party nibble, or a crunchy side for a relaxed lunch.

Ingredients for Oven-Baked Zucchini Chips

Main Ingredients

2 medium zucchinis
1 cup grated parmesan cheese
2 teaspoons garlic powder
Salt and pepper to taste
Olive oil spray

Ingredient Notes (Substitutions, Healthy Swaps)

Zucchini: Use 2 medium zucchinis as written. For a milder taste, pick smaller, firmer zucchinis. Larger squash may be more watery and require longer baking.
Parmesan: Grated parmesan gives the best crisp. You can use Pecorino Romano for a saltier bite (optional). Pre-shredded cheese often contains anti-caking agents and will not brown as evenly; fresh-grated is best.
Garlic powder: If you prefer fresh garlic, use 1 small clove finely minced and sprinkle it lightly over the slices (optional and will add moisture).
Salt and pepper: Adjust to taste. If using a salty cheese like Pecorino, reduce added salt.
Olive oil spray: This helps the cheese stick and browns the chips. If you don’t have spray, brush slices lightly with 1–2 teaspoons of olive oil total.

Step-by-Step Instructions

Step 1 – Preheat and prepare the oven
Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper. Low heat helps the zucchini dry slowly and prevents burning.
Visual cue: The oven should feel warm but not hot; this low setting takes time to crisp.

Step 2 – Slice the zucchinis
Slice the zucchinis thinly, about 1/8 inch thick. Try to keep slices uniform so they bake evenly. Lay slices in a single layer on the lined baking sheet without overlapping.

Step 3 – Spray with olive oil
Spray each zucchini slice lightly with olive oil spray. The oil helps the cheese stick and encourages browning. If using a brush, lightly brush both sides.

Step 4 – Mix the cheese and seasonings
In a small bowl, mix 1 cup grated parmesan cheese, 2 teaspoons garlic powder, and salt and pepper to taste. Stir until even.

Step 5 – Sprinkle the cheese mixture
Evenly sprinkle the cheese and garlic powder mix over the zucchini slices. Press lightly so the cheese sticks to the surface.

Step 6 – Bake low and slow
Bake in the preheated oven for about 2 hours, or until the zucchini chips are golden and crispy. Rotate the tray once halfway through if your oven has hot spots.
Pro cue: When the edges are golden and the cheese looks dry and browned, they are ready. If any slices are still soft, give them 10–15 more minutes, checking often.

Step 7 – Cool before serving
Let the chips cool completely on the baking sheet. They will crisp further as they cool. Serve once they are set and crunchy.

Pro Tips for Success

Slice evenly: Use a mandoline or a very sharp knife for consistent 1/8-inch slices. Even thickness = even crisping.
Dry the zucchini a little: If your zucchinis are very wet, pat slices with paper towels for 1–2 minutes before oiling. Don’t over-dry or you lose some fresh flavor.
Low and slow: Keep oven at 225°F (110°C); higher temps can brown the cheese too fast and leave centers soft.
Parchment paper: Prevents sticking and helps lift chips in one piece. Avoid foil; cheese can stick more.
Single layer only: Overlapping slices will steam and stay soggy. Use a second tray if needed.
Watch the last 15 minutes: Cheese can go from golden to burnt quickly. Check often toward the end.
Cool fully: Chips need to cool on the pan to set and crisp; remove too soon and they may bend or soften.

Flavor Variations

Optional — Spicy Parmesan: Add 1/4 teaspoon crushed red pepper flakes to the cheese mix for a bit of heat.
Optional — Herbed Chips: Mix 1 teaspoon dried oregano or Italian seasoning into the parmesan mixture.
Optional — Lemon Garlic: Add 1/2 teaspoon lemon zest to the cheese mix for a fresh tang (keep garlic powder the same).
Optional — Everything Topping: Sprinkle a small pinch of sesame seeds and poppy seeds into the cheese before baking for a nutty crunch.
Optional — Smoky Twist: Add 1/4 teaspoon smoked paprika for a subtle smoky flavor.

Serving Suggestions

Serve with a cool dip like tzatziki, ranch, or plain Greek yogurt mixed with herbs.
Offer them on a snack board with cherry tomatoes, olives, and hummus for a light party platter.
Use as a crunchy topping for salads in place of croutons.
Pair with grilled chicken or fish as a low-carb side.
Pack a small container for a lunchbox snack or office break.
Plate them in a small bowl lined with a paper napkin to keep them crisp at the table.

Make-Ahead, Storage & Reheating

Make-ahead: You can slice zucchinis and mix the cheese seasoning up to a day ahead, then assemble and bake when ready. Do not pre-sprinkle cheese more than a few hours before baking or it may stick unevenly.
Storage duration: Store cooled chips in an airtight container at room temperature for up to 2 days for best crispness. After 2 days they may lose crunch.
Reheating: Re-crisp chips in a 300°F (150°C) oven for 5–8 minutes. Check often. A toaster oven works well for single servings.
Texture changes: Chips will soften if stored in the fridge or in a humid place. Keep them in a cool, dry spot in an airtight container.

Storage and Freezing Instructions

Freezing is not recommended because the water in zucchini causes ice crystals that will make the chips soggy when thawed. Instead, freeze prepped slices without cheese for up to 1 month on a tray, then bake fresh from frozen and add cheese while baking.
For short-term storage, place cooled chips in a paper towel-lined airtight container to absorb any remaining moisture. Use within 48 hours for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approximately 120 | 10 g | 4 g | 7 g | 1 g | 420 mg

Estimates vary by brands and portions.

FAQ About Oven-Baked Zucchini Chips

Q: Why are my chips soft instead of crispy?
A: They likely had too much moisture or were too thick. Slice 1/8 inch and pat dry. Bake longer at low heat and cool fully on the sheet.

Q: Can I use pre-shredded parmesan?
A: You can, but fresh-grated parmesan crisps and browns more evenly. Pre-shredded may not melt and brown the same.

Q: How thin should I slice the zucchini?
A: Aim for about 1/8 inch thick. Thinner will crisp faster; thicker may stay chewy.

Q: Can I bake them at a higher temperature to save time?
A: Higher temps can brown the cheese too quickly and leave centers soft. Stick to 225°F for best results.

Q: Do I need to flip the slices?
A: No flipping is necessary if slices are thin and placed single layer. Rotate the tray halfway for even browning.

Q: How long do they keep their crunch?
A: Stored correctly in an airtight container at room temperature, they stay crisp for about 1–2 days.

Notes

Use a mandoline for speed and uniform slices, but always use a guard for safety.
If you want extra crunch, place a second rack above the tray for a few minutes at the end, watching closely.
Serve on a flat plate in a single layer so chips retain their crisp instead of stacking and steaming.
Small zucchinis often have better flavor and less water than very large ones.
If you need to salt the slices before baking, do it lightly and pat dry to avoid drawing too much moisture.

Troubleshooting

Problem: Chips are limp after baking.
Fix: Return to oven at 225°F for another 10–20 minutes. Ensure slices are single layer and oven temperature is steady.

Problem: Cheese burns before zucchini dries.
Fix: Reduce oven heat to 200°F and extend baking time, or tent the tray with a loose sheet of foil in the first hour.

Problem: Slices stick to parchment paper.
Fix: Use fresh parchment and spray lightly before arranging. Let chips cool fully before lifting with a thin spatula.

Problem: Zucchini releases too much water during baking.
Fix: Pat dry slices well before oiling and use a slightly longer bake time to remove moisture.

Problem: Uneven browning.
Fix: Use consistent slices and rotate the baking sheet halfway through baking.

Problem: Too salty.
Fix: Reduce or skip added salt if cheese is very salty; try a less salty cheese or reduce salt in the mix.

Final Thoughts

This oven-baked zucchini chips recipe gives a simple, crisp snack with big flavor from parmesan and garlic. It uses a low-heat baking method to dry and brown the slices without frying. Easy to make, easy to love — they deliver a satisfying crunch that feels lighter than fried chips.

Conclusion

For a detailed take and more tips on a similar parmesan-baked zucchini approach, see Crispy Parmesan Baked Zucchini Chips – Healthy Recipes Blog.