Healthier Fried Zucchini Chips

Make amazing and simple Fried Zucchini Chips for your family with this versatile recipe! A crunchy coating of panko breadcrumbs and parmesan cheese make these chips poppable and irresistible. Options include oven-fried, air fryer, or even the toaster oven.

If you’re like me, you get excited when you see fried zucchini on a restaurant menu. It always feels so sinful to enjoy deep-fried vegetables. But the idea of using enough oil at home to actually fry these to a crisp makes me feel a bit icky.

Don’t worry friends, I’ve got you covered. I have healthy fried zucchini chips to share with you today! And want to know something even more exciting? I’m teaching you three different ways to make them.

Oh, that’s not exciting? We’re clearly coming from two very different starting points.

Is Fried Zucchini Good For You?

Errr, well, yes and no. Anytime you add veggies to your diet you’re body gets happy. But slathering it in a thick batter and then frying it in hot oil can really decrease the “good for you” factor.

But what if you could keep more of the health properties by using a lighter touch with the oil and still get that crunch? Well, that is the intersection of healthish and magical.

Three Methods to Make Fried Zucchini Chips

I’m going to teach you how to make these awesome little chips in the oven, air fryer, and toaster oven. All work but some work better depending on the situation. All three methods below involve the use of a Misto to apply healthy olive oil instead of pan frying.

Oven – you can make a lot at once which rules, but it also heats up your kitchen.

Air fyrer – amazing and crunchy crust but the batch sizes are limited.

Toaster oven – doesn’t heat up your oven but the batch sizes are limited.

How to Make Fried Zucchini Chips:

Oven

1. Slice the ends off of the zucchini, and then cut into rounds. Place on a plate lined with a clean towel and sprinkle with salt. Lay another towel on top and then a heavy pot or pan on top. Allow to sit for 10-15 minutes to draw extra moisture out.
2. Mix panko, parmesan, salt, baking powder, and pepper in a shallow bowl. In a separate bowl, beat the egg.
3. Place parchment on a rimmed baking sheet, and place a baking rack on the sheet. Spray the rack liberally with olive oil.
4. Set up a little assembly line – bowl with egg, then panko mix, and baking sheet. Throw a few rounds in the egg bowl with your left hand. Remove with your left hand and drop in the panko mix. Toss to coat with your right hand. Place on the baking rack.
   

   Ignore that they’re both my left hand despite specific instructions. I needed to take photos!

5. Spray the zucchini liberally with olive oil like a freaking boss. Really coat those bad boys.
6. Bake for 25 minutes, and serve right away with a side of Vegan Sriracha Aioli, marinara sauce, or Greek Yogurt Buttermilk Ranch.

Air Fryer

1. Directions 1-2 same as above
2. Spray or brush the basket of the air fryer basket with olive oil.
3. Place zucchini chips in a single layer in the basket. Spray the tops liberally with olive oil.
4. Bake at 390 for 11 minutes, flipping at 5 minutes.

Toaster Oven

1. Directions 1-2 same as above
2. Place on the perforated baking rack that came with the toaster oven.
3. Spray the tops liberally with olive oil.
4. Bake at 425 degrees for 22 minutes.

Pro Tips/Recipe Notes:

• Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
• Thinner slices of zucchini work the best for an overall even baking method.
• The extra step of pressing the moisture out of the zucchini chips between two towels really improves the “stickability” of the panko. It’s not necessary but if you have the time, it improves the overall outcome.
• You CAN make these ahead of time! Bake completely and then let sit at room temperature. It is safe for up to a few hours. Simply pop the tray back in the oven or toaster oven for 3 minutes to crisp back up.

Go forth and enjoy these. Remember them fondly when you’re dropping off a sackful of the never-ending zucchini from your garden on your neighbor’s porch, ringing the bell, and running like hell.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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4.5 from 2 votes

Healthier Fried Zucchini Chips

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Make amazing and easy fried zucchini chips for your family with this versatile recipe! Options include oven-fried, air fryer, or even the toaster oven.

Course: Side Dish

Cuisine: American

Keyword: fried zucchini, healthy zucchini, zucchini side dish

Servings: 5 people

Calories: 95 kcal

Author: Sarah

Ingredients

• 2 small zucchini
• 1 cup panko
• 1/4 cup grated parmesan
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• black pepper to taste
• 1 egg, beaten
• Olive oil spray

US Customary - Metric

Instructions

Oven

1. Slice the ends off of the zucchini, and then cut into rounds. Place on a plate lined with a clean towel and sprinkle with salt. Lay another towel on top and then a heavy pot or pan on top. Allow to sit for 10-15 minutes to draw extra moisture out.

2. Mix panko, parmesan, salt, baking powder, and pepper in a shallow bowl. In a separate bowl, beat the egg.

3. Place parchment on a rimmed baking sheet, and place a baking rack on the sheet. Spray the rack liberally with olive oil.

4. Set up a little assembly line - bowl with egg, then panko mix, and baking sheet. Throw a few rounds in the egg bowl with your left hand. Remove with your left hand and drop in the panko mix. Toss to coat with your right hand. Place on the baking rack.

5. Spray the zucchini liberally with olive oil like a freaking boss. Really coat those bad boys.

6. Bake at 425 degrees for 25 minutes, and serve right away with a side of Vegan Sriracha Aioli, marinara sauce, or Greek Yogurt Buttermilk Ranch.

Air Fryer

1. Directions 1-2 same as above

2. Spray or brush the basket of the air fryer basket with olive oil.

3. Place zucchini chips in a single layer in the basket. Spray the tops liberally with olive oil.

4. Bake at 390 for 11 minutes, flipping at 5 minutes.

Toaster Oven

1. Directions 1-2 same as above

2. Place on the perforated baking tray that came with the toaster oven.

3. Spray the tops liberally with olive oil.

4. Bake at 425 degrees for 22 minutes.

Recipe Notes

The extra step of pressing the moisture out of the zucchini chips between two towels really improves the "stickability" of the panko. It's not necessary but if you have the time, it improves the overall outcome.

 

You CAN make these ahead of time! Bake completely and then let sit at room temperature. It is safe for up to a few hours. Simply pop the tray back in the oven or toaster oven for 3 minutes to crisp back up.

Nutrition Facts

Healthier Fried Zucchini Chips

Amount Per Serving (10 chips)

Calories 95 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 37mg 12%

Sodium 183mg 8%

Potassium 290mg 8%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 2g

Protein 5g 10%

Vitamin A 5%

Vitamin C 17%

Calcium 11.7%

Iron 6.2%

* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

This recipe was originally published in July 2016. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable.

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Rimmed Baking Sheet

Parchment - Bleach Free and Compostable

Misto

Mandoline

Power Air Fryer XL

Convection/Toaster Oven