Baked Zucchini Chips
on Jul 29, 2022, Updated Jul 01, 2024
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Breaded zucchini slices are a great way to introduce zucchini into the old repertoire because almost everything is better with a bit of crunch and a touch of cheese.
If you’re searching for a way to introduce more zucchini into the old repertoire, these oven-baked zucchini coins with Parmesan are just what you need because almost everything is better with a bit of crunch and a bit of cheese. Conversely, if you need a way to use up an excess of zucchini in late summer, this is an excellent option! This recipe is especially nice as it gives you a crispy (not at all soggy!) vegetable without frying, just the heat from your good old oven, and a great crunchy coating.
(And can you imagine a world where these zucchini coins were actual currency? “Hello, my good sir. I would like to purchase that mid-length coat in the dark misty sage, size extra-large.” “Why, of course, my dear lady. That will be 100 Parmesan Zucchini Coins. Shall I wrap it for you, or would you like to wear it out?”)
This recipe uses crushed tortilla chips instead of panko or breadcrumbs as the breading for the zucchini slices. If you like this thought (and you definitely should), you’ll also want to give Tortilla Crusted Tilapia a go (this was one of my kids’ favorite fish dishes growing up) The salt in the chips means that you will probably want to hold back on adding additional salt to this recipe.
Baked zucchini chips make a great snack, and would also be great served with drinks as an appetizer. Try pairing them with a classic cocktail, like a Manhattan, Old-Fashioned, Cosmo, or French 75. Serve them with marinara sauce or another dipping sauce. Or serve them as a side dish for anything from grilled chicken breasts to sliced pork loin to a chicken, bacon, and avocado spread sandwich.
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Baked Zucchini Chips: A breading made from Parmesan and tortilla chips is a great way to turn zucchini into a crispy snack, side dish or nibble with cocktails.
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Kitchen Smarts
Note that you want to use small, firm zucchini for this recipe. Larger zucchini will likely be more watery and not hold up as well to being dipped and baked without turning mushy. Here is everything you need to know about picking, storing, and preparing zucchini!
Ingredients for Zucchini Chips
- Zucchini – Smaller ones are better for this recipe, as they are more flavorful, firmer, and contain less moisture.
- Tortilla chips – Crush them up finely in a food processor or use a rolling pin.
- Parmesan cheese – Use a super fine-grated Parm so that it blends in with the crushed tortillas in the breading.
- Eggs – Help to bind the breading to the zucchini.
- Black pepper – Use black pepper for flavor, but skip the salt, as the chips are already salty enough.
- Marinara sauce – You can use homemade marinara or your favorite jarred sauce for dipping.
How to Make Zucchini Chips
- Preheat the oven.
- Prepare the breading: Put the crushed chips and Parmesan in one bowl, and the eggs and pepper in another bowl.
- Bread the zucchini: First, dip the zucchini chips into the egg, and then the tortilla mixture. Place them on a baking sheet.
- Bake: Bake for 25 minutes or until perfectly browned and super crispy.
Dipping Sauces for Zucchini Chips
Marinara sauce is probably the most popular pairing for crispy zucchini, but you can also try Chipotle Mayo, Remoulade Sauce, Dill Sauce, or Horseradish Sauce.
What to Serve With Baked Zucchini Chips
More Easy Zucchini Recipes
- Classic Zucchini Bread or Muffins
- Zucchini Ribbon Salad
- Zucchini Fritti
- Whole Grain Penne with Zucchini, Tomato and Feta
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Baked Zucchini Chips
Ingredients
- 2 small zucchini
- ½ cups finely crushed tortilla chips (see Note)
- ⅓ cups finely grated Parmesan cheese
- 2 large eggs
- Freshly ground black pepper (to taste)
- Marinara sauce (for dipping, optional)
Instructions
- Preheat the oven to 450 F and spray a baking sheet with nonstick spray. Slice the zucchini into 1/4-inch thick slices.
- In a small shallow bowl or container, combine the crushed tortilla chips and Parmesan. In another small shallow bowl or container, beat the eggs with the pepper.
- Dip the zucchini slices into the beaten egg, then press them on both sides into the tortilla chip-Parmesan mixture to coat (it won’t be a solid coating; you’ll be able to see bits of zucchini peeking out between the crumbs). Transfer them to the baking sheet in a single layer, with a bit of space between them.
- Bake for about 25 minutes until golden brown. Serve warm with the marinara sauce if desired.
