Snacks

Healthy Oven Baked Zucchini Chips

Easy Oven Baked Zucchini Chips - dairy free and gluten free

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.

Simple and Easy Oven Baked Parmesan Zucchini Chips - dairy free and gluten free

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.

Vegan Oven Baked Parmesan Zucchini Chips - gluten free

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

 

If you enjoyed this recipe, check out these:

Sweet Chili Acorn Squash Chips with Avocado Ranch Dip

The Best (Baked) Herb & Garlic Fries

Crispy Cinnamon Apple Chips

 

Be sure to pin the photo below to save this delicious zucchini chip recipe for later and of course, share the love! 

 

This healthy oven baked parmesan zucchini chip recipe is to die for! It's crispy, salty, and perfect for any chip craving. The dairy-free parmesan and gluten-free breading work wonderfully keeping these chips vegan and healthier than your regular run-of-the-mill fried chip! Perfect for those with food allergies too! 

 

Have a lovely Sunday,

 

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Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • I am going to try these but I am wondering if I could use ground flax seed or ground sesame seeds to replace the flour! Any suggestions to make it gluten free?

    Reply

    • hi! i always automatically change recipe in my head to GF as I read…! My daughter is gluten free like me, but also cannot do dairy, so I use gluten free bread crumbs, and rice milk. (we can’t do almonds either). yummm can’t do cooking spray, so non stick foil, or bruch broiler tray with olive oil. crystal, Please comment if you disagree, don’t wanna disappoint you! you are so impressive and a great idol! xo

      Reply

      • Hi! I think that is absolutely fantastic that you are able to just adapt and overcome! It’s so important with food allergies or intolerances to be flexible and know how to work with what’s out there so that you can still enjoy food and keep it healthy, that is inspiring in itself! Good for you, and thank you for the encouraging words! 🙂

        Reply

  • I just picked up some zucchini’s at the farm stand. I usually make zucchini sticks, but I am going to give these chips a try!

    Reply

  • These look yummy! Is it better to serve these hot or cold? I would like to take to a party but no source of heat available to warm up them up.

    Reply

    • Hi Mary! Hot or cold they taste great both ways but I wouldn’t let them sit too too long before serving, everything is better fresh! 🙂

      Reply

  • This looks incredibly yummy Christa! Thank you for sharing the recipe. I´ll definitely give this a try.

    Reply

  • I have not tried your Zucchini – Chips but I will as soon as i can get to the store, I think these would be great for Weight Watchers , it would not be so hard to figure out the points.thank you so much Dottie

    Reply

  • Thanks for publishing the recipe. I saw this on Pinterest but could not find the actual recipe. It took me quite a while to track down your website and the actual recipe. I sure wish people would include the original website when they pin something.
    These chips look so good. I hope to make some this weekend.

    Reply