Baked Parmesan Zucchini Chips

Created on December 18th, 2025 at 10:31 am

Golden, crispy zucchini chips with a zesty yogurt dip

There’s something so comforting about a salty little snack you can nibble while the kitchen feels warm and familiar, like the kind of cozy “munchies” you’d sneak before dinner at Nonna’s house, except lighter, brighter, and still totally satisfying. These zucchini chips come out with that craveable toasty edge, the kind that makes you reach back to the pan “just for one more.”

And then there’s the dip, cool, tangy, lemony, kissed with garlic, the kind of simple bowl that makes everything feel a little more special. It’s the snack version of an Italian Sunday table: a little bite, a little laughter, and something delicious to dip into while you talk about your day.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 snack servings

Kitchen Utensils

This recipe is wonderfully low-fuss—just a few everyday tools to help you get that crisp, golden finish and a dip that tastes like it came from your favorite little café.

• Baking sheet
• Parchment paper
• Wire rack (optional, but helps crisp)
• Cutting board + sharp knife (or mandoline)
• Mixing bowl
• Microplane or fine grater (for garlic and lemon zest)
• Paper towels (for blotting zucchini)

The Story Behind the Dish

In my family, snacks were never “just snacks.” They were the little in-between moments—when the sauce was simmering, when someone wandered into the kitchen to “help,” when you needed something small to hold you over until the real meal arrived. And somehow, those little bites were always the ones you remembered most.

These zucchini chips feel like a modern American–Italian nod to that tradition. They’ve got the familiar parmesan-and-herb flavor we all grew up loving, but they lean into a lighter, clean-eating kind of comfort—still cozy, still satisfying, just a little brighter around the edges. Perfect for salty cravings, lunchbox sides, or that after-school “I’m starving” moment.

Ingredients

For the Zucchini Chips

• 2 medium zucchini (sliced into thin rounds)
• 1 tablespoon olive oil
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons seasoned breadcrumbs or panko (optional, for extra crunch)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Freshly cracked black pepper
• Pinch of salt (go light—Parmesan is salty)

For the Lemon-Garlic Yogurt Dip

• 3/4 cup plain Greek yogurt (2% or whole)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, finely grated
• 1 teaspoon olive oil
• 1 tablespoon finely grated Parmesan (optional, but very good)
• Pinch of salt + black pepper, to taste

Optional Add-Ons

• Crushed red pepper flakes (for heat)
• Chopped basil or parsley (for freshness)

Instructions

This is the kind of snack that feels a little “treat-like,” but it’s made with simple, feel-good ingredients—and it comes together fast once your zucchini is sliced.

1. Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment. If you have a wire rack, set it on the sheet for extra airflow and crispness.
2. Slice and dry the zucchini. Slice zucchini into thin rounds (about 1/8 inch). Lay them out on paper towels and blot well. (Drier zucchini = crispier chips.)
3. Coat. In a bowl, toss zucchini with olive oil. Add Parmesan, (optional) breadcrumbs, garlic powder, Italian seasoning, and black pepper. Toss until lightly coated.
4. Arrange. Place slices in a single layer (don’t overlap).
5. Bake. Bake 15–20 minutes, flipping halfway, until edges are golden and the centers look dry and crisp. (Thicker slices need a few extra minutes.)
6. Cool for crunch. Let chips cool 5 minutes on the pan/rack—this is when they crisp up.
7. Make the dip. Stir yogurt, lemon juice, zest, grated garlic, olive oil, and (optional) Parmesan. Season with salt and pepper.
8. Dip and snack. Serve warm chips with the cool lemon-garlic yogurt dip. Finish with herbs or red pepper flakes if you like.

Tips & Substitutions

• Want them crispier? Slice thinner and blot longer. A wire rack helps a lot.
• No breadcrumbs? Skip them—Parmesan alone still works.
• Dairy swap: Use dairy-free yogurt + nutritional yeast instead of Parmesan for a dairy-free vibe (flavor changes, but still tasty).
• Extra flavor: Add a pinch of smoked paprika or a little lemon zest to the zucchini coating.
• Air fryer option: Air fry at 375°F (190°C) in a single layer for 8–12 minutes, shaking halfway.

Storage & Make Ahead

• Best fresh: These are crispiest right after baking.
• Store chips: Keep leftovers in a container loosely covered at room temp for up to 1 day (tight lids can soften them). Re-crisp in a 425°F oven for 3–5 minutes.
• Store dip: Refrigerate in an airtight container for up to 4 days.
• Make-ahead: Mix the dip the night before—its flavor gets even better after chilling.

FAQ

Why are my zucchini chips soggy?
Zucchini holds a lot of water. Slice thin, blot well, and don’t overcrowd the pan.

Do I need to salt the zucchini first?
Not required, but if you have time, a quick 10-minute salt-and-blot can help. Just reduce added salt afterward.

Can I use yellow squash?
Yes—same method, very similar bake time.

What can I dip them in besides yogurt dip?
Marinara, whipped ricotta, or even a light Caesar-style yogurt dip works great.

A Warm Closing

If you’re craving something salty and snacky but still want it to feel light and good, these little zucchini chips are such a cozy win. Make a batch, put the dip in the middle of the table, and let everyone “just taste one”—because that’s how the best family snacks always start. If you make them, I’d love for you to save it, share it, and bring it into your own kitchen memories.