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crispy baked zucchini chips with parmesan and basil served with creamy dip

Baked Parmesan Zucchini Chips with Lemon-Garlic Yogurt Dip

Zac, the creator of Eat Every Slice, smiling in a kitchen while wearing an apron, specializing in Italian-American recipes.Zac
Salty, crispy baked zucchini chips coated in Parmesan with a bright lemon-garlic Greek yogurt dip. A clean-eating, Italian-inspired snack that hits the “healthy munchies” craving without frying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American-Italian
Servings 4 servings
Calories 140 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Wire Rack (optional)
  • Mixing Bowl
  • Cutting Board
  • Sharp Knife or Mandoline
  • Microplane or Fine Grater
  • Paper Towels

Ingredients
  

Zucchini Chips

  • 2 medium zucchini sliced into thin rounds (about 1/8 inch)
  • 1 tbsp olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 2 tbsp seasoned breadcrumbs or panko optional, for extra crunch
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • freshly cracked black pepper to taste
  • 1 pinch salt optional; go light (Parmesan is salty)

Lemon-Garlic Yogurt Dip

  • 3/4 cup plain Greek yogurt 2% or whole
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove finely grated
  • 1 tsp olive oil
  • 1 tbsp finely grated Parmesan optional
  • salt and black pepper to taste

Optional Finish

  • crushed red pepper flakes to taste
  • chopped basil or parsley to taste

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment; set a wire rack on top if using.
  • Slice zucchini into thin rounds (about 1/8 inch). Lay on paper towels and blot very well to remove excess moisture.
  • In a bowl, toss zucchini with olive oil. Add Parmesan, optional breadcrumbs, garlic powder, Italian seasoning, black pepper, and a light pinch of salt. Toss to coat.
  • Arrange zucchini slices in a single layer without overlapping.
  • Bake 15–20 minutes, flipping halfway, until edges are golden and chips look dry. Cool 5 minutes to crisp.
  • Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, grated garlic, olive oil, and optional Parmesan. Season with salt and pepper.
  • Serve warm zucchini chips with the lemon-garlic yogurt dip. Finish with herbs or red pepper flakes if desired.

Notes

Crispier chips tip: Slice thinner, blot longer, and avoid overcrowding the pan. A wire rack improves airflow and crispness.
Storage: Chips are best fresh; re-crisp at 425°F for 3–5 minutes. Dip keeps refrigerated up to 4 days.
Keyword Baked Snacks, Clean Eating Snack, Greek Yogurt Dip, Healthy Munchies, Parmesan, Zucchini Chips