Let’s Eat Oven Baked Zucchini Chips!

This is an old, old, old recipe from the blog. I’m all about revamping old content to bring it back into the light! Over the years some posts just get lost in the web and this one while it did have quite a time to shine (it was one of the most popular posts on the blog for a while!) it seems to have lost it’s sparkle. I’ve given these oven baked zucchini chips some brand new photos and a few swaps to the recipe for relevancy to the NITK brand that it is today!

Delicious and Easy Oven Baked Parmesan Zucchini Chips - vegan and gluten free

When I first made this oven baked zucchini chips recipe back in the day (August of 2012 to be exact!) I was eating dairy and gluten on a daily basis. I definitely had some digestive issues at the time but still hadn’t pinpointed the culprits. So, my original recipe contained real parmesan and whole wheat breadcrumbs. I decided to revamp this recipe to make it friendly for those who eat gluten free and dairy free, and even vegan, and leave the options for those who can have allll the gluten and dairy (lucky you!).

Easy Oven Baked Parmesan Zucchini Chips - vegan and gluten free

How to Make Zucchini Chips:

The key to making the best, crispy, crunchy, cheesy, and perfectly salty yet still relatively healthy zucchini chips is BAKING. No frying for these chippies. Baking keeps these chips from being loaded with saturated fats and helps the parmesan breading crust stay nice and crispy. There’s also a few other tips to know when it comes to making zucchini chips:

1. Slice thin. The thicker the zucchini slice the less likely of a crunch you’ll get out of your chip.

2. Bread and parm sparingly. Although you definitely want a little bit of breadcrumb and parmesan in each bite, you don’t want to go too overboard as that will weigh down the chip and make it soggier and not too crispy.

3. Use a wire rack over the baking sheet. Placing the chips over a wire cooling rack that sits on top of a regular baking sheet will help the chips get nice and crispy as the air and heat will hit both sides of the chip!

Healthy and Easy Oven Baked Parmesan Zucchini Chips - vegan and gluten free

I want to encourage you that aside from the above pointers, which are relatively simple, these oven baked zucchini chips are incredibly easy to make and it’s actually a bit of a fun process. Slice, dip, dredge. Slice, dip, dredge. You’ll see what I mean when you read the recipe.

Everyone deserves chips now and then and why not enjoy a healthier version. These baked zucchini parmesan chips are actually pretty low in calories, low in saturated fats, and they totally satisfy a salty-tooth hankering. Not to mention they are made with baked zucchini, but I guarantee your veggie-hating littles will never know that! For the parmesan I used Earth Island dairy free parmesan which by far is the best dairy alternative parmesan cheese I’ve had. The texture is great, the taste is awesome and it’s made with mainly potato starch, certified organic palm oil and water, and it also melts like a charm on these zucchini chips.

Have you ever made healthier veggie chips? Which kind is your favorite? I’d love to read about it in the comments below!

4.1 from 17 reviews

Healthy Oven Baked Zucchini Chips

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Oven Baked Zucchini Chips Prep time: 10 mins Cook time: 30 mins Total time: 40 mins

Serves: 3-4

Ingredients

¼ cup dry gluten free breadcrumbs (store-bought or homemade)
¼ cup grated dairy-free parmesan, I used Earth Island (or regular parmesan cheese)
¼ teaspoon garlic powder
⅛ teaspoon pepper
¼ cup unsweetened almond milk
2½ cups zucchini, sliced into ⅛" thick rounds
1 teaspoon coconut oil

Instructions

Preheat oven to 425 degrees.
Grease the top of a wire cooling rack with the coconut oil and place on a regular baking sheet.
Combine the first 4 ingredients in a medium bowl stirring with a whisk.
Add almond milk to a small bowl.
Dip zucchini slices in milk and then dredge the slice in the breadcrumb parmesan mixture to lightly coat both sides.
Place coated slices on the wire rack.
Repeat with each slice until all are coated and evenly dispersed on the wire rack.
Bake for 30 minutes or until browned and crisped, watch closely to make sure the chips don't burn!
Enjoy immediately and dip in a healthy ranch or marinara sauce if preferred!