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hand holding zucchini chip after dipping in sauce. Plate with chips and dip.

Parmesan Zucchini Chips

Baked Parmesan Zucchini Chips with Sriracha dipping sauce are so good you'll forget you're eating a healthy veggie! The parmesan breadcrumbs create 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 dipping sauce makes for the perfect combo.

Course Appetizer, Side Dish
Cuisine American
Keyword vegetables, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 310 kcal
Author Carrie Tyler


Zucchini Chips

  • 3 Zucchini, Medium or 4-5 small
  • 1 Egg
  • 1 tablespoon Water
  • ¾ cup Panko Breadcrumbs
  • ½ cup Parmesan Cheese, grated
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • Extra Virgin Olive Oil Cooking Spray

Sriracha Aioli

  • ¾ cup Mayonnaise
  • 1 clove Garlic, minced
  • 1 tablespoon Sriracha Sauce, or more to taste
  • 1 tablespoon Ketchup


Prep Ahead to make Kit

  1. Mix the parmesan, breadcrumbs, salt, and pepper. Place in a small storage bag.
  2. Wash and slice the zucchini. Place in a large gallon storage bag for fridge.

    Raw slices of Zucchini on cutting board.
  3. Mince 1 clove garlic.  I like to use a garlic press to get the mince as fine as possible.

  4. Make the Sriracha sauce 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.

    clear bowl on counter with mayonnaise, ketchup, and sriracha sauce


  1. Preheat the oven to 400 degrees F and spray a large sheet pan with Extra Virgin Olive Oil Cooking Spray.  TIP: line with aluminum before spraying for easy cleanup

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

  3. Make the zucchini chips in batches of 3-5 at a time.  First dip the zucchini slices in the egg.  Scoop out and let excess egg drip off.  Then dredge in the panko crumbs and toss to coat. 

    Dipping raw zucchini into egg and into breadcrumbs.
  4. Scoop out and place on an oil coated pan.  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.  Spray the breaded chips with Extra Virgin Olive Oil and then place on center rack in oven for 10 minutes. 

    Uncooked Parmesan coated Zucchini chips cooked on pan. Showing how to roast zucchini slices.
  5. Remove them from the oven, flip each chip over, then bake for another 10 minutes.

  6. Serve the Chips with Sriracha Aioli and Enjoy!

Recipe Notes

  1. Can these be made ahead and frozen?
    Zucchini have a high water content, so when you freeze them, they can turn to ice. Then when thawed, you have soggy zucchini. Therefore, if you want to freeze these, you should first par-bake them to reduce the liquid. Then bake them in the oven straight from the freezer.

  2. What seasonings can I add to the parmesan and breadcrumbs?
    You can add just about any of your favorite seasoning blends to the breadcrumb mixture. Italian seasoning, Everything bagel seasoning, Taco seasoning, or just add fresh herbs, such as parsley or basil. You can also add in garlic powder, onion powder, or paprika into the coating mix.