These Zucchini Chips are crispy, delicious and easy to make in your oven or air fryer. Made with an almond flour coating, they’re the perfect side dish or snack to use up your garden veggies. Kid-friendly, gluten-free, low carb, keto, dairy-free with paleo, Whole30 and vegan options.
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Updated August 2024
Crispy Zucchini Chips Recipe
Still got lots of zucchini to use up from your garden? These Easy Zucchini Chips are a fun and delicious way to enjoy your garden zucchini. They’re crispy, delicious and easy to make with just a few simple ingredients and can be made in your oven or air fryer. Coated with a crispy almond flour and vegan parmesan coating, they’re the perfect healthy and low carb snack.
Why you’ll love this recipe
These gluten free zucchini chips are crispy, flavorful and a healthier alternative to regular chips. Plus, they’re easy to make either in the oven or an air fryer with just a few simple ingredients.
You can enjoy these crispy chips as a low carb, keto snack or side. Or make a double batch for your next summer BBQ in July, August picnic, potluck or game day party.
- Full of vitamin K, vitamin C, minerals and naturally vegan, gluten-free, grain-free, paleo, low carb, keto and Whole30 friendly
- Simple to customize with any seasonings or fresh herbs you like.
Ingredients you need
Classic zucchini chips are typically made with a combination of all purpose flour and panko crumbs for the batter. This crispy zucchini chips recipe is not only gluten-free and grain-free, it’s easy to make with only 5 ingredients:
- Zucchini – you’ll need 2 medium zucchini.
- Egg – you’ll need 1 large egg. For vegan zucchini chips, combine 2 tablespoons unsweetened almond milk and 1/2 tablespoon ground flaxseeds. Let the mixture sit for 5 minutes, or until thick.
- Almond flour – you can use superfine almond flour or almond meal for this recipe to keep these chips gluten-free and grain-free.
- Grated Vegan Parmesan cheese – we like this one from Violife. You can sub with regular grated Parmesan cheese if not dairy-free or 1-2 tablespoons nutritional yeast for paleo and Whole30 zucchini chips
- Garlic salt (can also sub with garlic powder + sea salt)
Optional seasoning but highly recommended:
- Smoked paprika
- Italian seasoning
- Grain-free crackers: If you want your zucchini extra crispy without panko crumbs, we like to use Simple Mills Almond Flour crackers but you can also use Hu’s Kitchen Grain-Free Crackers, Real Phat Foods crackers or any other low carb or keto cracker. If you don’t have crackers, you can also sub with any kind of crushed breadcrumbs and dip the zucchini slices into them after the egg wash.
How to cut zucchini for sautéing
- Place the zucchini on the cutting board and trim off both ends off.
- Cut into 1/2-inch-thick rounds.
How to make Zucchini Chips
Oven Method:
- Preheat the oven and prep the baking sheet: Preheat the oven to 425 degrees F and lightly grease or line a large baking sheet with parchment paper
- Cut the zucchini: Wash zucchini and cut zucchini into rounds about 1/2 inch thick.
- Coat the zucchini: Beat the egg in a shallow bowl and whisk together the almond flour, Parmesan, garlic salt, paprika and Italian seasoning in another shallow bowl.
- Dunk: Dip each zucchini chip into the egg wash then dredge into the parmesan mixture, coating well on all sides. Place on the baking sheet in a single layer and repeat with remaining zucchini pieces.
- Cook: Bake them for 19-21 minutes, flipping them halfway through, until they are golden brown and crispy.
- Cool and Serve: Remove baked zucchini from the oven and serve with desired dipping sauce.
Air Fryer Method:
For Crispy Air Fryer Zucchini Chips
- Place the breaded zucchini rounds in a single layer in the air fryer, you will have to work in batches. Lightly coat with cooking spray and cook for 10-12 minutes at 400F, or until golden and crispy, shaking halfway through.
Variations and Dips
The great thing about making parmesan zucchini chips is that it goes great with so many other seasonings and sauces! A few delicious options include:
Seasonings:
- Chili powder
- Taco seasoning
- Lemon zest
- Cajun seasoning
- BBQ rub
Dips:
What to serve with zucchini chips
These baked zucchini chips are delicious on their own and will go great with so many dishes! We love serving ours as appetizers with a creamy aioli dip and as a complete meal with some Pan Seared Salmon, Grilled Chicken, Roasted Chicken or a side of our Baked Feta Pasta or Cauliflower Mash and some Crispy Tofu for a complete plant-based meal.
Storage and Reheating Instructions
How to Store: Transfer your leftover zucchini chips into an resealable airtight storage container in the refrigerator for up to 2 days.
How To Reheat.
- In the Oven: Place your leftover zucchini chips on parchment lined baking sheet in the oven at 375F for 5-10 minutes or until warm, flipping halfway through.
- In the Air Fryer: Place the leftover chips in a single layer in the air fryer basket and cook at 375F for 2-3 minutes, or until warm. Flip halfway through.
Can you freeze zucchini
I wouldn’t recommend freezing zucchini chips since zucchini has a high water content and can get mushy when frozen but if you must:
How to Freeze: Allow the chips to cool off completely then place them on a large baking sheet in a single layer. Place the pan in the freezer for 30 minutes, or until hard. Transfer the frozen chips to a freezer resealable bag or an airtight container. Store in the freezer for up to 3 months.
How to Reheat Frozen Zucchini Chips: Remove chips from the freezer.
- In the Oven: Place your leftover zucchini on parchment lined baking sheet in the oven at 375F for 6-9 minutes or until warm, flipping halfway through.
- In the Air Fryer: Place the chips in a single layer in the air fryer basket and cook at 375F for 4-7 minutes, or until warm. Flip halfway through.
More easy zucchini recipes you might like:
These Zucchini Chips are crispy, delicious and easy to make in your oven or air fryer. Made with an almond flour coating, they're the perfect side dish or snack to use up your garden veggies. Kid-friendly, gluten-free, low carb, keto, dairy-free with paleo, Whole30 and vegan options.
- 2 medium zucchini
- 1 large egg , for vegan chips, sub with 2 tablespoons unsweetened almond milk mixed with 1/2 tablespoon of ground flaxseeds. Let the mixture sit for 5 minutes, until thick.
- 1/2 cup almond meal
- 1/4 cup grated Vegan Parmesan cheese , can sub with regular grated parmesan cheese if not dairy free or 2 Tbsp nutritional yeast for Whole30 / Paleo
- 1 teaspoon garlic salt ,
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 cup crushed grain-free crackers , we like to use Simple Mills Almond Flour crackers but you can also use Hu’s Kitchen Grain-Free Crackers, Real Phat Foods crackers or any other low carb or keto cracker. If you don’t have crackers, you can also sub with any kind of crushed breadcrumbs and dip the zucchini slices into them after the egg wash.
PREHEAT OVEN AND PREPARE BAKING SHEETS:
Preheat the oven to 425 degrees F and lightly grease or line a large baking sheet with parchment paper
CUT THE ZUCCHINI: Wash zucchini and cut zucchini into rounds about 1/2 inch thick.
COAT ZUCCHINI IN "BREADING": Beat the egg in a shallow bowl and whisk together the almond meal, Parmesan, garlic salt, Italian seasoning and paprika (if using) in another shallow bowl.
For extra crispy chips, you can roll into some crushed pork rinds or crushed Paleo crackers such as Simple Mills Fine Ground Sea Salt Almond Flour Crackers.
Dip each zucchini stick into the egg wash then dredge into the parmesan mixture, coating well on all sides. Place on the baking sheet in a single layer and repeat with remaining zucchini pieces.
COOK: Bake them for 21-24 minutes, flipping them halfway through, until they are golden brown and crispy.
- SERVE: Remove baked zucchini from the oven and serve with desired dipping sauce.
HOW TO MAKE ZUCCHINI CHIPS IN THE AIR FRYER:
Place the breaded zucchini chips in a single layer in the air fryer, you will have to work in batches. Cook for 10-12 minutes at 400F, or until golden and crispy, shaking halfway through.
Recipe Video
How to Store: Transfer your leftover zucchini chips into an resealable airtight storage container in the refrigerator for up to 2 days.
How To Reheat.
- In the Oven: Place your leftover zucchini chips on parchment lined baking sheet in the oven at 375F for 5-10 minutes or until warm, flipping halfway through.
- In the Air Fryer: Place the leftover chips in a single layer in the air fryer basket and cook at 375F for 2-3 minutes, or until warm. Flip halfway through
How to Freeze: Allow the chips to cool off completely then place them on a large baking sheet in a single layer. Place the pan in the freezer for 30 minutes, or until hard. Transfer the frozen chips to a freezer resealable bag or an airtight container. Store in the freezer for up to 3 months.
How to Reheat Frozen Zucchini Chips: Remove chips from the freezer.
- In the Oven: Place your leftover zucchini chips on parchment lined baking sheet in the oven at 375F for 6-9 minutes or until warm, flipping halfway through.
- In the Air Fryer: Place the chips in a single layer in the air fryer basket and cook at 375F for 4-7 minutes, or until warm. Flip halfway through.
Scarlet -
I am a big fan of these zucchini chips. So flavorful and I love them dipped in marina. Pinning to make again.