Recipes › Appetizer › Crispy Parmesan Zucchini Chips Recipe

Crispy Parmesan Zucchini Chips Recipe

Recipe by Pedro M. A. Neves

These golden, crispy parmesan zucchini chips are a lighter Italian-inspired appetizer that delivers maximum flavor and satisfying crunch. Tender zucchini slices are breaded with a blend of panko, aged Parmigiano-Reggiano, and Italian herbs, then baked until the edges caramelize. Served warm with a tangy marinara dip, they're perfect for entertaining or as a simple vegetable-forward starter.

Ingredients

• 2 medium zucchini (about 500g total)
• 100g panko breadcrumbs
• 80g Parmigiano-Reggiano cheese, finely grated
• 1 large egg
• 30g all-purpose flour
• 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
• 0.5 teaspoon garlic powder
• 0.25 teaspoon red pepper flakes
• salt and black pepper to taste
• 60ml marinara sauce for serving
• 15ml extra virgin olive oil for brushing

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Rinse the zucchini under cool water and pat dry thoroughly with paper towels. Slice each zucchini lengthwise into quarters, then cut each quarter into 8-10cm chips approximately 1cm thick.

3. Whisk the egg in a shallow bowl with 1 tablespoon water until well combined. Place the flour in another shallow bowl.

4. In a third shallow bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, dried Italian herbs, garlic powder, red pepper flakes, and a pinch of salt and pepper. Mix thoroughly with a fork until evenly distributed.

5. Working with one zucchini chip at a time, coat it first in flour, shaking off excess, then dip into the egg mixture, and finally press firmly into the panko-cheese mixture, turning to coat all sides evenly.

6. Arrange the coated zucchini chips on the prepared baking sheet in a single layer, leaving space between each piece. Lightly brush both sides with extra virgin olive oil using a pastry brush.

7. Bake for 20-25 minutes, stirring the pan halfway through cooking, until the zucchini is tender inside and the breadcrumb coating is deep golden brown and crispy.

8. Remove from the oven and allow to cool for 2-3 minutes on the baking sheet before transferring to a serving plate. This resting time allows the coating to set and become extra crispy.

Substitutions

• For gluten-free: use gluten-free panko and gluten-free all-purpose flour in equal proportions
• For dairy-free: replace Parmigiano-Reggiano with nutritional yeast (60g) mixed with 1 tablespoon ground almonds for texture
• For lower-carb: substitute panko with crushed pork rinds (100g) mixed with the Parmesan and herbs
• For vegan: use aquafaba (3 tablespoons) as egg replacement and use nutritional yeast instead of cheese

Tips

• Thoroughly pat the zucchini dry after slicing—excess moisture will prevent the coating from crisping properly and cause steaming instead of browning
• For extra crispy chips, apply a light second coat of breadcrumb mixture by dipping the flour-coated chip back in egg mixture and then the panko mixture again
• Do not overcrowd the baking sheet; zucchini chips need air circulation on all sides to crisp evenly and brown properly
• Serve immediately while still warm and crispy, as the coating softens as it cools

This baked preparation honors Italian cuisine's love of fresh vegetables and cheese while offering a modern, lighter approach to traditional fried preparations. Zucchini holds special significance in Southern Italian cooking, particularly in the Campania region, where it appears in countless regional dishes, from caponata to pasta con le zucchine.

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