Crispy Zucchini Parmesan Crisps Recipe for 2025: Baked Perfection!

Name: Crispy Zucchini Parmesan Crisps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium fresh zucchinis, unpeeled; 1/2 cup finely grated Parmesan cheese; 1/2 cup panko breadcrumbs; 1/2 tsp garlic powder; Salt and black pepper, to taste; 1 egg; Olive oil spray; Optional: red pepper flakes, lemon zest, chopped parsley, nutritional yeast

Posted on August 6, 2025 By Sabella Sachi

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Ever bitten into something so crunchy and flavorful that you paused mid-chew and said, “Wait, what is THIS?!” That was me the first time I made Zucchini Parmesan Crisps.

These golden little bites are proof that veggies can absolutely steal the show. Whether you’re trying to cut back on carbs, get your kids to eat more greens, or just craving something crispy that isn’t deep fried, this recipe checks all the boxes. It’s simple, oven-baked, and bursting with savory, cheesy goodness.

Did you know zucchini is 94% water? That means when you bake it right—with a bit of Parmesan and seasoning magic—you get the ultimate contrast of crispy edges and tender centers. Trust me, once you pop one, you’ll need to make a second batch!

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Ingredients You’ll Need for Zucchini Parmesan Crisps

Okay, let me just say this—when I first tried making Zucchini Parmesan Crisps, I completely underestimated how picky these little guys are about ingredients. I figured, “Eh, it’s just zucchini and cheese, right?” Nope. Wrong. 😂 The type of cheese matters, how you cut the zucchini matters, even the breadcrumbs matter more than you’d think.

So here’s what I’ve learned after way too many soggy batches and sad, floppy slices…

Zucchini – Fresh is Non-Negotiable

Get the firmest, brightest green zucchini you can find. I once used a slightly squishy one from the back of the fridge (rookie move), and it released so much water in the oven that I ended up with what looked like baked zucchini soup. For real. Now I check the ends to make sure they’re not soft, and I go for medium-sized ones—they slice better and cook more evenly.

Pro Tip: Don’t peel them! That skin gets a lil’ crispy and gives you some extra texture.

Parmesan Cheese – Grated, Not Shredded

You’d think all Parmesan is the same. But that fancy bag of shredded Parm? Useless for this. It doesn’t melt right, and it won’t stick to the zucchini like the finely grated stuff does. I use the kind that looks almost like a powder—either fresh or even the good ol’ green can, honestly. If it clings, it crisps.

Personal Fail Moment: Once I used shredded mozzarella instead ’cause I ran outta Parmesan… ended up with a melted mess. Do not recommend.

Panko Breadcrumbs – Trust Me, Don’t Skip

Panko is what gives these crisps that ✨crunch✨. Regular breadcrumbs just don’t deliver the same golden, airy texture. I like to mix mine with a pinch of garlic powder and Italian seasoning too. It adds a lil’ kick without being overpowering.

You can even find gluten-free panko now, which is great if you’re cooking for folks with sensitivities.

Seasonings – Keep It Simple (But Not Too Simple)

I stick to salt, black pepper, and garlic powder for the base. If I’m feeling fancy, I’ll throw in a dash of smoked paprika or even a sprinkle of lemon zest. But really, the cheese should be the star here. Don’t drown it in spices.

Also, remember zucchini is super mild. It needs that salty-savory coating to pop.

Olive Oil Spray – The MVP You Didn’t Know You Needed

This is crucial. Not brushing. Spraying. It helps everything brown evenly and gives you that light, crispy finish without a deep fryer. I didn’t use it the first couple of times and ended up with pale, sad crisps that tasted more like steamed zucchini than chips.

Also, it helps the cheese stick better before baking. So yeah, don’t skip the spray.

Optional (But Awesome) Add-ons

Sometimes I throw in:

A tablespoon of nutritional yeast (adds a nutty, cheesy depth)
Crushed red pepper flakes for heat
A bit of finely chopped parsley for color

But honestly, if you’ve got fresh zucchini, grated Parm, panko, garlic powder, and olive oil spray—you’re golden. Literally. 😄

That’s the ingredient list that finally gave me chef’s kiss results. Simple stuff, but every item’s doing some heavy lifting. Don’t cut corners and you’ll be crunchin’ happy, promise!

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Step-by-Step Instructions for Crispy Success

Alright, this is where the magic (and honestly, the mess) happens. Making Zucchini Parmesan Crisps isn’t hard, but it is fussy. I’ve messed this up in so many tiny ways—from slicing too thick to overcrowding the pan—and every time, the crisps just don’t…crisp. But when you nail the process? Oof. You’ll feel like a kitchen wizard. 🧙‍♀️

Let me walk you through it like we’re hanging out in my kitchen together, flour on our shirts and all.

1. Slice the Zucchini Just Right

Get that zucchini nice and thin—like, potato chip thin. I used to eyeball it with a knife and ended up with uneven slices. One side would burn while the other was still soggy. Now? Mandoline slicer all the way. I set it to about 1/8 inch.

Important: Don’t go paper thin, or they’ll disintegrate. You want a happy medium.

2. Pat Those Babies Dry

Zucchini’s got more water than a raincloud. If you don’t blot them first, you’re setting yourself up for limp crisps. I lay them out on paper towels and sprinkle a tiny bit of salt, then let them sit for 10-15 minutes. They start to sweat like they just finished hot yoga. 😅

Then I press down with more paper towels to soak it all up. Boom—less moisture, more crunch.

3. Prep Your Dipping Stations

You’ll need two bowls:

One with beaten egg (I add a splash of water to thin it a bit)
One with the parmesan + panko + seasoning mix

Pro tip? Mix the parmesan and panko 50/50 and toss in garlic powder, salt, and a pinch of pepper. You want that coating to taste like something before it even bakes.

I once skipped seasoning and they came out looking great, but tasted like crunchy nothing. 😬

4. Dip, Coat, and Don’t Rush It

Now, working in small batches (seriously—don’t crowd your brain or your workspace), dip each slice into the egg, then press into the breadcrumb mix. Get both sides nicely coated.

Don’t just toss them in like you’re breading chicken. Press gently. Let the mix hug the zucchini.

5. Lay Them Out with Space to Breathe

Line a baking tray with parchment paper. Or better yet—a wire rack over the tray. It lets air circulate all around, so the crisps don’t get soggy underneath.

I space them out with about 1/2 inch between each one. Learned this after baking 30 slices all jammed up and ending up with one giant mushy disc. 😂

6. Spray and Bake at 425°F

Before they go in—spray the tops lightly with olive oil. It gives them that golden, crispy finish without deep frying. Trust me, this part’s not optional.

Then, bake at 425°F for 20–25 minutes. Flip ‘em halfway through. They should be golden brown and crispy on the edges.

Sometimes, depending on the oven (mine runs hot on one side 🙄), I give them a broil blast for the last minute. Watch ‘em like a hawk though—Parmesan can go from golden to scorched in seconds.

7. Let Them Rest for a Minute

Don’t eat them straight from the oven. I mean, you can, but they crisp up even more after cooling for just 2–3 minutes. Let them chill on a wire rack or even just the tray.

That first bite when they’ve set? Unreal. Crunchy, cheesy, with that little zucchini sweetness underneath? Literal snack heaven.

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Tips to Make Them Extra Crispy (No Frying Needed!)

Okay, lemme be real—getting these Zucchini Parmesan Crisps actually crispy without frying took me way too many tries. Like, “yelling at my oven” levels of frustration. 😤 I’d bake a beautiful tray, open the oven, and… limp, sad circles of zucchini sadness.

So if you’re like me and want that addictive crunch without hauling out a deep fryer, here’s the hard-earned wisdom from all my zucchini experiments gone wrong (and eventually very, very right).

Use a Mandoline or Food Processor for Consistency

This one was a game changer. When the slices aren’t the same thickness, they cook unevenly—some get overdone while others stay soft. I used to slice by hand and swore I was being careful, but nope. The mandoline doesn’t lie.

Now I slice mine to just under 1/8 inch. Uniform thickness = uniform crispiness. If you’re serious about these, get the mandoline. Just mind your fingers. 😬

Salt + Sweat = Less Moisture = More Crunch

This step might sound “extra,” but it’s absolutely essential. Slice your zucchini, sprinkle a lil’ salt, then let it sit for 10–15 minutes. You’ll see moisture start to bead up. That’s your enemy leaving the battlefield.

I press with paper towels after sweating to get them as dry as possible. The difference? Night and day. Moist zucchini = mushy chips. Dry zucchini? Chef’s kiss. 👌

Wire Rack > Parchment Paper (But Both Work)

I used to just throw the slices on parchment, and while that’s fine, switching to a wire rack made them even better. Why? Because air hits every side—no soggy bottoms.

If you’re using parchment, flip halfway and maybe do a broil finish to crisp them up. But if you’ve got a rack? Use it. It’s like giving your oven superhero powers.

Mix Parmesan and Panko for the Perfect Crust

Parmesan gives flavor. Panko gives that golden crackle. When I used only one or the other, I always felt like something was missing. 50/50 blend is my sweet spot.

Oh—and don’t use wet Parmesan. Use finely grated, the drier the better. The kind that almost feels sandy. That stuff bakes into a crispy layer.

Don’t Drown Them in Egg

Light coat only! I used to soak the slices in egg, thinking it’d help the coating stick better. It didn’t. It just made everything soggy and kinda eggy in a weird way. 🙃

Now I whisk the egg with a splash of water and give each slice a quick dip, shake off excess, then press into the breadcrumb-parmesan mix.

Olive Oil Spray: Light But Mighty

This might be the most important step. A quick spritz of olive oil on top before baking makes a HUGE difference. It helps the coating brown and crisp up without frying.

I use one of those refillable spray bottles now, but any good-quality oil spray works. Don’t skip it. It’s the secret crispy weapon.

Don’t Overcrowd the Tray

Ah yes, my old “let’s squeeze 40 slices onto one pan” strategy. Looked good in theory. Total disaster in practice. When the crisps are too close, they steam each other and turn mushy. Ew.

I now use two trays if I need to. Space them out so no one’s touching. Crispy zucchini needs elbow room, okay?

Broil for 60–90 Seconds (Optional But Killer)

If they’re looking golden but you want that extra crisp? Hit broil for the last minute or two. But watch very closely—Parmesan burns faster than a toddler on sugar. One minute too long and you’ll smell it… and not in a good way. 😬

There you have it—my go-to tricks for crunchy, cheesy zucchini greatness without a drop of oil in the fryer. It’s not rocket science, but it is kitchen science. And once you get that crispy bite? Game over. You’ll never want to go back.

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Serving Ideas & Dipping Sauces

Let’s be honest—half the fun of making Zucchini Parmesan Crisps is figuring out what to dip them in. I mean, yeah, they’re totally snackable on their own (I’ve eaten a tray straight off the baking rack, no shame), but when you pair them with the right sauce? Chef’s kiss x2.

And don’t just think of these as snacks. Oh no. These babies moonlight as party apps, salad toppers, even pizza night sidekicks. Let’s break down all the ways I’ve used and abused these crunchy little rounds.

Classic: Warm Marinara Sauce

If you only try one dip, make it this one. There’s something magical about the tomato-parmesan combo—it’s like pizza, but lighter, crispier, and way less guilt-inducing.

I like to warm mine on the stove with a pinch of crushed red pepper. It makes a regular jarred sauce taste like you tried. 😉

Pro tip: Don’t serve it cold. The contrast between hot crisps and cold dip? Weirdly disappointing.

Creamy Garlic Aioli (Homemade if You’re Fancy)

I discovered this one during a “whatever’s in the fridge” moment. Took some mayo, mixed it with minced garlic, lemon juice, salt, and bam—garlic aioli. It’s thick, tangy, and absolutely dreamy with the salty crisp edges.

Honestly, it makes the crisps feel fancy. Like restaurant-appetizer fancy.

Lazy version? Mix mayo + garlic powder. No judgment here.

Cool Ranch or Buttermilk Dressing

When my niece came over, she dunked one in ranch and went, “This tastes like a healthy Dorito.” I have no idea what that means, but she downed 10 and asked for more, so… we’re going with it.

If you’ve got picky eaters, ranch is a winner every time.

Honey Mustard (Don’t Knock It Till You Try It)

Sweet + salty = magic. Especially with the Parmesan doing its sharp, nutty thing. I first tried this with a batch I over-salted (oops), and the honey mustard totally balanced it out.

It’s not for everyone, but if you like bold contrasts? You’ll dig this.

Lemon Yogurt Dip for the Brunch Crowd

This one’s a little out there, but wow is it refreshing. Greek yogurt, lemon zest, lemon juice, dill, garlic, salt. That’s it. Pairs like a dream with hot crisps—especially if you’re serving these as a brunch side.

Light, tangy, and totally unexpected.

Outside-the-Box Serving Ideas

These crisps aren’t just for dipping, though! Here’s how I’ve leveled up with them:

Salad Topper: Crumble them on Caesar or arugula salads instead of croutons.
Side Dish: Serve next to grilled chicken or steak with a wedge of lemon.
Game Day App: Put out a platter with all the dips above—seriously, people go nuts.
Snack Box Filler: Add to a bento-style lunch with cheese cubes, almonds, and grapes.

And if you’re like me and make way too many at once? Reheat leftovers in the air fryer and snack ‘em cold with ketchup the next day. Weirdly good.

So yeah, don’t just bake ‘em—show ‘em off. These zucchini crisps deserve their moment in the spotlight, and with the right dips? They go from snack to straight-up obsession.

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Storing & Reheating Leftovers

If you’re anything like me, you think you’re going to share your Zucchini Parmesan Crisps… and then you look down and realize you’ve singlehandedly demolished the entire tray. But on the rare chance you do have leftovers (like if you triple-batch for a party or make them ahead), storing and reheating them the right way is key to keeping that epic crunch.

Let me tell you—I’ve messed this part up a lot. Soggy reheats, sad chewy crisps, even one batch that legit turned into zucchini jerky in the microwave. 😩 So yeah, learn from my trial and error, and let’s get you crisp results every time.

Room Temperature (Short Term Storage)

First off, these don’t need to be tossed immediately. If you plan to eat them within a day, leave them out at room temp in an open paper bag or loosely covered container. Seriously, avoid airtight containers—they trap moisture and make everything limp.

I once sealed mine in Tupperware thinking I was being smart. Came back the next day? Rubber discs. Big sad.

Refrigerator (Up to 3 Days)

If you’re holding onto them for more than 24 hours, pop them in the fridge. But again, airflow is key. Use a container with a paper towel at the bottom and keep the lid cracked or vented. Keeps ‘em from going soft too fast.

And don’t expect them to stay crispy in the fridge. They won’t. But the good news? You can revive them. 👇

Reheating Options: From Meh to Marvelous

Here’s the ranked list of reheating methods—from worst to best:

❌ Microwave (Don’t Do It!)

Microwaving turns these into floppy sadness with zero crunch. If it’s your only option, you’re better off eating them cold. I’m not even kidding.

⚠️ Oven

It works, but takes longer. Place crisps on a wire rack or parchment-lined baking sheet, bake at 375°F for 6–8 minutes. They’ll get warm and slightly crisp again—just don’t overbake or they’ll turn hard.

✅ Air Fryer = Crispy Resurrection

The best way. Five minutes at 375°F, straight from the fridge, and they’re back to their crunchy, cheesy glory. Honestly, I think they get even crispier than the first time. Air fryers are magic like that.

Can You Freeze Zucchini Parmesan Crisps?

Short answer: Yes, but freeze them before baking. After they’re coated and ready, place them in a single layer on a baking sheet and freeze. Once solid, transfer to a freezer bag. Then just bake from frozen at 425°F—add a few extra minutes.

Don’t freeze them after baking. Been there, regretted that. Texture goes downhill fast.

My Personal Routine (When I Somehow Don’t Eat Them All)

If I’ve got leftovers, I toss ‘em in the fridge in a glass container with the lid cracked. Next day, air fryer. Boom. Crispy again.

And sometimes? I crumble them over a lunch salad straight from the fridge. No reheating needed. Kinda like a cold crouton. Weird? Maybe. Delicious? Yes.

So yeah, a little storage know-how goes a long way. Follow these steps and your leftover Zucchini Parmesan Crisps will still bring the crunch—without needing to make a fresh batch every single time. (Though you’ll probably want to anyway.)

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Zucchini Parmesan Crisps are proof that simple ingredients can yield outrageously delicious results. Whether you’re trying to impress dinner guests or just snack better during Netflix binges, these little bites will win every time. So fire up that oven, grab your zucchinis, and get crispy with it!

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