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
 
Print
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,

 

You might also like...

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!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

    • Hi Janet, I wouldn’t recommend it! I have a feeling they would lose their crispiness and end up tasting soft the next day. Best eaten fresh out of the oven 🙂

      Reply

  • These were Excellent !!! I just eye-balled the ingredients, hubby is not a fan of parmesan, so I just used a small amount. He loved them too. I will be making these again…soon… tomorrow !! LOL Thanks so much for the recipe.

    Reply

  • Just made these… SOOOOOO delicious!! Had a couple changes:

    – didn’t have any milk, so I just used egg whites that I had in my fridge
    – on a “no sugar (added) diet” so instead of bread crumbs, I used whole wheat rolled oats
    – baked 20 minutes at 400F and then 10 minutes at 425F so they wouldn’t burn

    Used a food processor to mix everything up. I started out putting the slices on a rack, but they kept falling so I just oiled the baking sheet directly and it ended up browning really nicely on the bottom.

    Reply

  • These were great! I took the advice of other reviewers and lowered my oven temp a bit so they wouldn’t burn, then after 20 min put it back up to 425 for another 10 min. They were awesome! I only had panko bread crumbs too and they still turned out great! Thanks for an awesome recipe!

    Reply

  • Your zucchini chips look very delicious! I’m going to make them today for my son’s family. First I have to go pick the zucchini from the garden and I know they will be delicious!
    I’m in Manitoba, it’s nice to meet another Prairie blogger.
    Cindy

    Reply

  • I gave this recipe five stars because it’s awesome! Yes, individual preparations of these chips can definitely vary. I actually mixed the recipe with another, and made it wheat and gluten free by using ground cashews instead of bread crumbs, and added in a 1 1/2 tsp. of small nutritional yeast flakes and a few shakes of Trader Joe’s 21 Salute Seasoning. They were delish! But I will have to adjust the temp or time next time because some burnt. Thanks Christal! 😀
    ~Sasha

    Reply

  • I’ve recently started eating organic, and I was so excited to see a recipe for healthy baked chips. Plus, I love zucchini! I featured your post on Friday Finds today. Thanks so much for sharing. Enjoy your weekend!

    Reply