Crispy Parmesan Zucchini Chips – Easy Christmas Appetizers
These crispy Parmesan zucchini chips are the kind of appetizer that disappears fast. They’re light, cheesy, and perfectly seasoned—great for balancing out richer holiday snacks. You can bake or air-fry them, and they pair beautifully with festive dips.
Best of all, they use simple ingredients you probably already have. Serve them warm by the tree and watch them go.
What Makes This Parmesan Zucchini Chips Special
These zucchini chips bring a fresh, savory crunch to your Christmas spread without feeling heavy. The combo of grated Parmesan and panko gives them a golden crust that stays crisp.
They’re quick to prep and cook in under 20 minutes. The recipe is budget-friendly and easy to scale for a crowd. Plus, they’re naturally lower-carb and a clever way to add veggies to your holiday table.
Shopping List for Parmesan Zucchini Chips
- 2 medium zucchinis (firm and fresh)
- 1/2 cup grated Parmesan cheese (not shredded)
- 1/2 cup panko breadcrumbs (or gluten-free panko)
- 1 large egg
- 1 tablespoon olive oil (plus more for the pan)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for warmth)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh parsley, finely chopped (for garnish)
- Lemon wedges (optional, for serving)
- Dip of choice: marinara, ranch, garlic aioli, or yogurt dip
Instructions for Parmesan Zucchini Chips
- Preheat and prep: Heat your oven to 425°F (220°C) or preheat an air fryer to 400°F (205°C).Line a baking sheet with parchment and lightly brush with olive oil.
- Slice the zucchini: Wash and pat dry. Cut into 1/4-inch rounds for classic chips. For extra crunch, go slightly thinner but keep the slices even.
- Blot out moisture: Lay slices on a clean towel, sprinkle with a pinch of salt, and let sit 5–10 minutes.Pat dry. This helps them crisp instead of steam.
- Mix the coating: In a bowl, combine Parmesan, panko, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
- Make the egg wash: In a separate bowl, whisk the egg with 1 tablespoon olive oil until smooth.
- Coat the slices: Dip each zucchini round into the egg wash, letting excess drip off, then press into the Parmesan-panko mixture to coat both sides.Place on the prepared sheet in a single layer.
- Bake or air-fry:
- Oven: Bake 12–15 minutes, flipping halfway, until deep golden and crisp.
- Air fryer: Cook 8–10 minutes, flipping at 5 minutes, until crunchy and browned. Work in batches to avoid overlap.
- Finish and serve: Sprinkle with chopped parsley. Add a squeeze of lemon if you like.Serve hot with your favorite dipping sauce.
Storage Instructions for Parmesan Zucchini Chips
These are best eaten fresh while they’re crisp. If you have leftovers, store in an airtight container in the fridge for up to 2 days. Re-crisp in a 400°F (205°C) oven or air fryer for 3–5 minutes.
Avoid microwaving—they’ll turn soft. Keep dips separate so the coating stays crunchy.
Health Benefits of Parmesan Zucchini Chips
Zucchini is low in calories and provides fiber, vitamin C, and potassium. Using Parmesan adds protein and calcium while keeping the portion size modest.
Baking or air-frying reduces excess oil compared to deep frying. You can adjust salt and choose a lighter dip to keep things heart-friendly. It’s a simple way to include more vegetables in festive snacking.
What Not to Do
- Don’t skip drying the slices. Excess moisture leads to soggy chips.
- Don’t use shredded Parmesan. It doesn’t coat well; grated gives an even crust.
- Don’t overcrowd the pan or basket. Airflow is key for crispiness.
- Don’t slice too thick. Thick rounds steam and won’t crisp before the coating browns.
- Don’t add too much oil. The egg and a light brush are enough; extra oil softens the coating.
Recipe Variations of Parmesan Zucchini Chips
- Herb Lovers: Add 1 teaspoon Italian seasoning or dried oregano to the coating.
- Spicy Kick: Swap smoked paprika for cayenne or crushed red pepper.
- Lemon-Pepper: Add 1 teaspoon lemon zest and extra black pepper; serve with lemon yogurt dip.
- Gluten-Free: Use gluten-free panko or finely crushed gluten-free crackers.
- Keto-Friendly: Replace panko with crushed pork rinds or almond flour.
- Cheese Twist: Mix in 2 tablespoons finely grated Pecorino Romano for sharper flavor.
- Garlic-Parmesan Ranch: Stir ranch seasoning into the coating for a holiday crowd-pleaser.
FAQ
How do I keep the chips crispy after cooking?
Let them cool on a wire rack instead of a flat plate so steam can escape.
If you’re cooking in batches, keep finished chips on a rack in a 225°F (110°C) oven until serving.
Can I slice the zucchini ahead of time?
Yes, up to a few hours ahead. Store the slices wrapped in paper towels in the fridge. Pat dry again before coating and cooking.
What dipping sauce works best?
Marinara, ranch, garlic aioli, lemon yogurt dip, or a simple mix of Greek yogurt, lemon juice, and dill.
Choose something bright to balance the cheese.
Can I make these without eggs?
Use milk or unsweetened plant milk as a dip, or whisk 1 tablespoon mayo with 1 tablespoon water. Aquafaba (chickpea liquid) also works well.
Why is my coating falling off?
Make sure the slices are dry, let excess egg drip off, and press firmly into the coating. Avoid moving them too much before the underside sets and browns.
Can I use yellow squash instead?
Yes, but choose firm squash and follow the same slicing and drying steps.
It may cook slightly faster, so keep an eye on the color.
How many does this serve?
Two medium zucchinis make about 4 appetizer servings. For a bigger holiday crowd, double or triple the recipe and cook in batches.
Do I need to peel the zucchini?
No, the skin is tender and adds nutrients and color. Just wash and dry well.
In Conclusion
Crispy Parmesan zucchini chips are a fresh, crowd-pleasing appetizer that fits right into any Christmas spread.
They’re fast, affordable, and easy to customize. With a little seasoning and the right technique, you’ll get a perfectly crunchy bite every time. Serve them hot with a bright dip, and enjoy a lighter, flavorful option among the holiday classics.
Ingredients
Method
- Preheat and prep: Heat your oven to 425°F (220°C) or preheat an air fryer to 400°F (205°C). Line a baking sheet with parchment and lightly brush with olive oil.
- Slice the zucchini: Wash and pat dry. Cut into 1/4-inch rounds for classic chips. For extra crunch, go slightly thinner but keep the slices even.
- Blot out moisture: Lay slices on a clean towel, sprinkle with a pinch of salt, and let sit 5–10 minutes. Pat dry. This helps them crisp instead of steam.
- Mix the coating: In a bowl, combine Parmesan, panko, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
- Make the egg wash: In a separate bowl, whisk the egg with 1 tablespoon olive oil until smooth.
- Coat the slices: Dip each zucchini round into the egg wash, letting excess drip off, then press into the Parmesan-panko mixture to coat both sides. Place on the prepared sheet in a single layer.
- Bake or air-fry: Oven: Bake 12–15 minutes, flipping halfway, until deep golden and crisp.
- Air fryer: Cook 8–10 minutes, flipping at 5 minutes, until crunchy and browned. Work in batches to avoid overlap.
- Finish and serve: Sprinkle with chopped parsley. Add a squeeze of lemon if you like. Serve hot with your favorite dipping sauce.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
