Recipe Box, Golden Zucchini Chips

I recently had Zucca Chips at North Italia,

an upscale Italian restaurant chain,

and let me warn you, they are addicting!

I wanted to see if I could recreate them

I found many recipe versions on Pinterest,

some fried and some baked…

The fried versions sounded pretty labor intensive

so I opted for a healthier, simpler baked version

First slice zucchini,

you want thin slices, but thick enough not to be too flimsy,

about 1/8″

Place the slices on a parchment paper lined baking sheet

Season with garlic salt and pepper

I used Trader Joe’s Garlic Salt

with sea salt, roasted garlic, onion, and parsley

Then top the slices with a generous spoon of Parmesan cheese

Bake at 425 degrees for 10-15 minutes until golden

Serve them up and enjoy!

This recipe is adapted from Five Heart Home

Golden Zucchini Chips

These Parmesan coated baked zucchini chips are perfect for guilt free snacking!
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, Side Dish, Snack
Cuisine American

Equipment

  • parchment paper

Ingredients
  

  • 1 medium zucchini
  • garlic salt I used Trader Joe's Garlic Salt with sea salt, roasted garlic, onion and parsley
  • 1/4-1/2 cup finely grated Parmesan

Instructions
 

  • Wash zucchini and dry. Cut into 1/8th inch slices
  • Lay zucchini chips out on a parchment paper lined baking sheet, placing the slices close together
  • Season with garlic salt and top with a generous spoon of Parmesan cheese
  • Bake at 425 degrees for 10 minutes and check. Remove zucchini from oven when the cheese is golden, 12-15 minutes
  • Serve immediately. Makes about 50 chips.

Notes

Reheat leftovers at 350 degrees for 15 minutes
Keyword Parmesan roasted zucchini, Parmesan zucchini, vegetable chips, zucca chips, zucchini, zucchini chips

Enjoy!

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Comments
33 Responses to “Recipe Box, Golden Zucchini Chips”
  1. Mary says:

    A delicious way to enjoy summer’s most prolific veggie, thanks Jenna!

  2. BERNADETTE says:

    I always order Eggplant Chips at our local Greek Restaurant but have never attempted to recreate them. I am very tempted by the simplicity of your zucchini recipe.

  3. What a great way to enjoy abundant zucchini. Looks easy to make and delicious. I need to try these. Happy Thursday!

  4. Easy peasy and so tasty! A wonderful way to enjoy this beautiful summer veggie.

  5. Those look pretty tasty and easy, too. And perfect for zucchini season!

  6. Kari says:

    Looks so yummy Jenna, Now that I am starting to do things… including cooking and baking… this seems so easy and I love zucchini. Thank you for the recipe. Have a great day my friend.
    Kari

  7. Great idea Jenna! They look really tasty.

  8. thefrenchhutch says:

    I’ve been waiting for this recipe Jenna! These were so delicious at North I can’t wait to try them. I just need to add zucchini to my farmer’s market shopping list. Thanks for doing this………

    • Thanks Emily! The zucca chips at North are fried, but all the fried versions I found required dipping each slice into egg and then a batter and I thought that was entirely too much trouble. This baked version is so easy, and less mess. I loved them and they’re delicious reheated too!

      • thefrenchhutch says:

        I am all for shortcuts, especially when baked rather than fried. This is a great easy recipe!

  9. Veronica Lee says:

    What a delish way to enjoy zucchini!

    Thanks for the recipe!

  10. Ricki Treleaven says:

    This looks like a great snack to enjoy while watching baseball! ๐Ÿ˜€ Thanks, Jenna!

  11. Shannon@Belle Bleu Interiors says:

    Jenna, I have lots of extra zucchini right now. My family loves it fried, but it is such a mess to make it that way. Thanks for sharing this recipe. Iโ€™m definitely going to try it. I saw the painting you did of Pamโ€™s hydrangeas on her post today. It is gorgeous! You have such a gift. Happy Thursday!

    • Thanks so much Shannon, I really wanted to fry it, but it seemed like so much trouble I went the easy route…I am making more this weekend for apps. Pam’s photos always inspire paintings, her garden is so beautiful! Have a great weekend!

  12. Nancy says:

    Simple enough and another way to use zucchini!
    Thank you Jenna!
    Enjoy your weekend!

  13. lulu says:

    Iโ€™m going to have to try zucchini chips again. I like them but havenโ€™t had much luck making them so maybe your instructions will help.

  14. Pattie says:

    These look amazing! I love zucchini anyway, but turning them into a delicious Parmesan-topped chips sounds like something I definitely need to do. I am with you when it comes to baking over frying. I just donโ€™t want to deal with the mess.

  15. Cyndi Raines says:

    Oh my gosh! I do this exact dish but in a frying pan with a bit of butter and olive oil and if I have yellow squash I cut them up to and cook them al dante and then put a handful of parmesan cheese over all and lower the heat to almost off and put the cover on so the cheese melts and it is WONDERFUI ! I will have to try your baked version! YUM! And YUM! ๐Ÿ˜‹ ( great minds think alike, hehe) ๐Ÿ˜‰

    • The baked version is really easy, I’m going to make a big batch tonight to go with BBQ ribs, corn and garlic bread ๐Ÿ™‚ Your version sounds great too, thanks Cyndi!

  16. Parmesan topped chips, now that is my husband’s idea of eating his vegetables. ๐Ÿ˜Š They certainly do look great.

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