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
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
  • 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
  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,

Christal // NITK 

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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  • This is the second time I have made them. Brought some to work for the girls and they loved them. One friend tried to make them but I think we agreed that the zucchini she used was too big. They did not crisp up. I had stored mine in the fridge overnight and heated them in the toaster oven at work and that worked great.

  • These did not work for me AT ALL… WAY TOO much seasoning.. SO disappointed that I wasted an entire beautiful zucchini on this recipe 🙁 I’m so surprised no one else has said this… it is just wayyyyy too much of every seasoning 🙁

    • Hey Christine! I’m sorry to hear that! These are definitely my most popular and enjoyed recipe… but not everything is for everyone! Maybe try the recipe again using seasoning to your discretion! Sorry again! 🙁

  • Would it be possible to leave out the bread crumbs? Want to do them today but I havn’t any bread crumbs at home…:/

  • Made these last week for my family. They loved them! I used skim milk and panko crumbs. I’m making them again tonight, double the amount made last time because of how fast they went! Thank you for the awesome recipe!

  • I tried these tonight after wanting to try them for a while now. I put my oven at 425°F and put the zucchini slices in for 30 minutes but they were completely burned when the timer rang, like they were all black 🙁 Any suggestions? I made them as a healthy substitute to french fries to make my chicken finger meal a little healthier!

    • Hi Annie! I’m not sure why they may have burnt, perhaps your oven is hotter than mine?! Or the slices may have been thinner which is why they burnt! I would give them another go but keep an eye on them, and try the oven at a lower heat! Sorry they didn’t turn out! 🙁

  • Great idea! I’ll try them tonight. I was just wondering why you use milk to dip them in instead of egg. I would have guessed that you get a firmer and more uniform coating with the egg…
    Just really curious about it 🙂

  • I tried these for a Scentsy party and I wasn’t too impressed. The only thing i may have done wrong was i used italian seasoned bread crumbs so the seasoning seemed either too much or off. And they weren’t crispy. They were chewy. All in all, I don’t think i would do it again.

    • Hmm! I’m sorry they didn’t work out for you! I wonder if the breadcrumbs were what threw them off? Sorry Jacquie!

  • 425 was too hot. I tried them after 15 minutes and they were tasty. The next time I’m going to lower the temperature.

    • Hey Heather, you should be able to figure it out with the nutritional facts box! Or enter the ingredients into a calorie calculator such as my fitness pal! I’d assume it’s rather low because these are zucchini!

  • Glad accidently found this recipe, and your blog!! I just printed it and will be making it tonight with dinner. I’m going to replace the bread crumbs with a gluten/wheat free alternative and use either rice or almond milk (we will have to leave out the cheese). Have you tried this with sweet potatoe? I think I might throw in a couple of those also. Im rating the recipe on it’s very high potential of being totally delish, the on the awesome photos!!