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Crispy Parmesan Zucchini Chips – Easy Christmas Appetizers

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Mix the coating: In a bowl, combine Parmesan, panko, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
  5. Make the egg wash: In a separate bowl, whisk the egg with 1 tablespoon olive oil until smooth.
  6. 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.
  7. Bake or air-fry: Oven: Bake 12–15 minutes, flipping halfway, until deep golden and crisp.
  8. Air fryer: Cook 8–10 minutes, flipping at 5 minutes, until crunchy and browned. Work in batches to avoid overlap.
  9. Finish and serve: Sprinkle with chopped parsley. Add a squeeze of lemon if you like. Serve hot with your favorite dipping sauce.