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Baked Zucchini Chips

Author: Toni Anderson


  • 2 small zucchini sliced into 1/4 inch thick circles
  • 1 cup panko Japanese style bread crumbs
  • ¼ cup shredded Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 egg whites


  • Preheat oven to 425 degrees.
  • Combine the panko, Parmesan, and spices in a bowl.
  • Dip the zucchini in the egg whites and then coat in the panko mixture.
  • Place on an ovenproof baking rack that sits on a baking sheet. If you donâ??t have a baking rack, place directly on a baking sheet that has been coated in non-stick spray
  • Bake for 25-30 minutes or until zucchini is golden and crispy.
  • Serve with your favorite marinara sauce.


I prefer using panko bread crumbs over regular bread crumbs. Panko holds up better and is crunchier once baked.