How to Roast Zucchini Slices {Parmesan Zucchini Chips}

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Let me show you how to roast Zucchini Slices to make these irresistible Parmesan Zucchini Chips with Sriracha Aioli! So easy to make and deliciously addictive!

Baked Parmesan Zucchini Chips with Sriracha Aioli, or Chips of Joy as I like to call them, are so good you’ll forget you’re eating a healthy veggie!  The parmesan breadcrumb mixture sticks to the zucchini perfectly creating this amazing salty, crispy crust on the outside, while leaving the zucchini soft and succulent on the inside. 

The slightly salty, slightly sweet, slightly spicy Sriracha Aioli makes for the perfect combination as you dunk the Parmesan Zucchini Chips (I mean Chips of Joy) in and then pop them into your mouth giving your taste buds a beautiful experience.

I’m telling you, these are a delicious and easy side dish or snack. They are also a great way to get picky eaters to eat zucchini!

I first posted Zucchini Fries back in December, but have to say that I think I love the chip version a little more as they get a little firmer and chip-like and they are the perfect size for popping in your mouth.

Aioli on Everything!

Then, there’s the Aioli😍!  What is Aioli?  Well, it is a French word that means garlic + oil and in traditional French cooking, has several steps and ingredients found in mayonnaise, which is why it looks and tastes very similar to a mayo.  This recipe goes straight to the end-game to make my life (and your life) easier!  This Sriracha Aioli recipe has Garlic and Mayonnaise, but then adds in Sriracha for spice and Ketchup for sweetness.  Try my Easy Homemade Ketchup with Honey recipe!!

Simple Ingredient List and Substitutes

• Fresh Zucchini – You can use 3 Medium zucchini or 4-5 small zucchini. I recommend buying the zucchini whole vs. already sliced, as whole will be fresher. If you don’t have green zucchini, you can use yellow squash or summer squash as well.
• Egg, large – White egg or brown egg in large or extra large size. If you don’t have eggs, then you can use mayonnaise to coat the zucchini. The mayo will also help the parmesan and breadcrumbs stick.
• Panko Breadcrumbs – I like panko for their large size, making a crispier outside. You can also use regular breadcrumbs or even gluten free breadcrumbs. If you don’t have breadcrumbs, you can also use a crushed butter cracker.
• Parmesan Cheese, grated – Fine grated parmesan will coat the outside of the zucchini slices the best. If you have shredded, you can pulse it in a food processor to get a finer texture.
• Olive Oil Spray – Having an oil spray is important so that you can coat the top of the zucchini with oil and not disrupt or rub off the coating. You can use a cooking spray or use a oil sprayer filled with olive oil, vegetable oil,avocado oil, or other oil.
• Mayonnaise – Mayonnaise is the base for the Aioli sauce and gives it that tangy, salty flavor. You can substitute sour cream, plain greek yogurt, or any other vegan mayonnaise.
• Fresh Garlic clove – Fresh is best when it comes to garlic. The great thing in this recipe is that you just need to peel it. The food processor does the rest. But you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Sriracha Sauce – Sriracha adds a touch of heat to the sauce. If you don’t like the spice, you can leave it out and just add ketchup. You can also substitute with another hot sauce or even a pinch of cayenne pepper.
• Ketchup – I love to make my own Ketchup with Honey! Any ketchup will work here. The ketchup brings the sweetness and tang.

Prep-Ahead for Baked Zucchini Chips

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

Wash and slice the zucchini into thick slices. You want zucchini rounds that are about ¼ inch slices. Place in a sealed airtight container in the fridge until ready to bake.

Mix the parmesan, breadcrumbs, salt, and black pepper. Place in a small storage bag.

Mince one garlic clove.  I like to use a garlic press to get it minced as fine as possible.  Check out the one that I use HERE.

Make the Sriracha Aioli by combining the minced garlic clove, the mayonnaise, ketchup and the Sriracha sauce in a small mixing bowl.  Mix to combine all ingredients and store in the fridge.  Try my Easy Homemade Ketchup with Honey recipe!!

Get 1 egg and place the egg (unbroken), zucchini slices, the parm-breadcrumbs, and the Sriracha all on a pan or in a bowl for storing in the fridge.

Cook Parmesan Zucchini Slices

Preheat the oven temperature to 400 degrees F and spray 1-2 large baking sheets with Extra Virgin Olive Oil Spray. You can also line the pan with parchment paper.

In a medium-size bowl, beat 1 egg with a tablespoon water.  Pour the parm-breadcrumbs into a separate medium-size bowl

Take several zucchini slices at a time and place them into the egg wash mixture to coat.  Then dredge them in the parmesan-breadcrumbs to fully coat. 

Place on a large sheet pan in a single layer.  Make sure to leave some space between the zucchini so they are not overcrowded.  The zucchini will shrink, but you don’t want them touching or they may not crisp up.

Finally, spray the breaded chips with Extra Virgin Olive Oil and then place on center baking rack in hot oven for 10 minutes.  Remove them from the oven, flip each chip over, then bake for another 10 minutes until golden brown.

When the Parmesan Zucchini Chips are done, you can serve them as a snack, an appetizer for entertaining, or a side dish.  Dip them into the Sriracha Aioli and I warn you, you will not be able to stop eating these amazing Chips of Joy!  See the full recipe below.  Enjoy!

Roasted Zucchini Slices FAQs

Be sure to check out the web story for these Parmesan Zucchini Chips!