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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Courgette Chips With Parmesan (Baked Zucchini Chips)

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Crispy and cheesy oven baked courgette chips are a healthy alternative to fries or regular potato chips. A great side dish or guilt-free snack, they’re super easy to make, kid friendly, and easily made gluten-free too!

baked and crispy courgette chips with parmesan, stacked on an oven rack

Most of the time, when I get a salty craving, I want tortilla chips, potato chips, and french fries. And while I love all of those delicious snacks, they’re not always the healthiest to eat on a regular basis. That’s where these courgette chips (or zucchini chips) come in!

Next time you’re craving something salty and want to reach for a bag of chips or french fries, give this healthier option a try. It’s one of my favorite ways to enjoy zucchini. Did I mention they’re kid-friendly too?!

Yes! Kids will love these crispy parmesan zucchini chips! Your kiddos can choose their own favorite dipping sauce to make them extra special, and it’s a great way to get kids to eat more veggies!

They’re so simple, baked (not fried), nutrient-dense, salty, crispy, and are they’re totally delicious! It’s great for the whole family to enjoy, and they make a great vegetarian appetizer for a party too. You can even make a zucchini fries recipe using the same ingredients!

👩🏽‍🍳 Why This Recipe Works

  • Simple ingredients
  • Healthy snacks
  • Kid-friendly & picky eater proof
  • Super crispy
  • Baked not fried!
  • Perfectly seasoned
  • No vegetable oil
  • Great alternative to fries or traditional potato chips!

🥘 Ingredients

This simple recipe requires just 5 ingredients, most of which you likely already have in your pantry or fridge! For detailed instructions and nutrition information, see the recipe card below.

Courgette slices, parmesan, whole wheat bread crumbs, salt, garlic powder, black pepper, milk.

Fresh Zucchini (also known as a Courgette): Thinly slice the zucchini using a mandoline.

Whole Wheat Bread Crumbs: Use whole-wheat breadcrumbs to increase the fiber. You could also use panko breadcrumbs, regular breadcrumbs, or even plain flour.

Parmesan Cheese: Use the hard cheese, not the parmesan in the green canister.

Milk: Use 2% or 1% milk. For a vegan version use unsweetened almond milk.

Seasoning: These chips are simply seasoned with sea salt, pepper, and garlic powder.

📖 Variations

  • Use this same recipe to make courgette fries. Simply cut the zucchini into thick strips and follow the same directions.
  • Mix up these quick zucchini chips with your favorite spice blends! Try onion powder, chili powder, cumin, or even curry powder. Feel free to add dried or fresh herbs as well – try fresh basil, rosemary, dried oregano, thyme or even parsley!
  • Try Different Veggies: Use this base recipe with any of your favorite vegetables! Try carrots, sweet potato, beets, or parsnips!

🔪 How To Make Crispy Courgette Chips In the Oven

Step 1: Preheat the oven to 425 degrees. Thinly and evenly slice zucchini using a mandolin slicer or sharp chef’s knife.

ingredients for zucchini chips

Step 2: Combine breadcrumbs, parmesan cheese, salt, garlic powder, and black pepper in a small bowl stirring with a whisk.

breading ingredients mixed with a whisk

Step 3: Place milk in a shallow bowl. Dip courgette pieces in milk, and dredge in breadcrumb mixture.

sliced zucchini going into the batter

Step 4: Take an ovenproof wire rack and spray it with olive oil spray or cooking spray, and place the rack on a prepared large baking sheet. Place coated courgette slices in a single layer on the wire rack.

zucchini chips about to go in the oven

Step 5: Bake at 425° for 30 minutes or until golden brown. Sprinkle the crispy courgette slices with a little salt. Serve immediately.

baked and crispy courgette chips with parmesan, fresh out of the oven on a tray

❓Recipe FAQs

What is a courgette?

Courgette is another name for zucchini. Often called courgette in Great Britain, Ireland, and New Zealand it gets its name from the French word courgette which means courage. In the US, Canada, and Australia we more often use the word zucchini.

What makes these easy zucchini chips a healthy alternative to regular chips?

Baked/Not Fried: Most chips are fried making them nice and crispy but loaded with fat and calories. This parmesan zucchini chips recipe is oven-baked and includes no oil at all!

Nutrient-Dense Zucchini: Potatoes have their own nutrients, but they are more calorically dense than zucchini, and any nutrients they have are overshadowed when they’re fried and covered in salt in the form of chips. These zucchini slices are rich in vitamins and nutrients including Vitamin A and C, and high in antioxidants!

Reduced Sodium: Unlike regular chips that are coated in salt, these are lightly salted but still full of flavor.

How do keep zucchini from getting soggy in the oven?

Zucchini contains a lot of water, so the key to making sure your chips get crispy in the oven is to use a wire rack over a baking sheet.

That way you can place these cheesy courgette chips on the wire rack, and any excess moisture will drip onto the baking sheet below it and evaporate while baking. This will ensure that they crisp up evenly on all sides.

Another option is to press them before preparing them to bake. After you slice the zucchini sandwich them between paper towels or two clean dish towels. Place a heavy pan on top and allow to sit for a minimum of 15 minutes. This will press the excess water from the zucchini helping them to come out of the oven nice and crispy.

🍽 How To Serve

These crispy chips taste great plain and simple straight from the oven. The parmesan gives them a nice flavor. You can also enjoy them with a dipping sauce. I suggest warming up a side of organic marinara sauce, or even plain yogurt whisked together with garlic, salt, and pepper.

❄️ How To Store

Allow these oven baked zucchini chips to cool completely to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to reheat, place on a baking tray and bake for 5 minutes on each side at 350 F to crisp back up.

💭 Expert Tips

  • Use a mandolin to get perfectly even thin slices. Be sure to slice these chips 1/4 inch thick.
  • Use seasoned salt for added flavor in this courgette chips recipe.
  • Try a variety of dipping sauces. My favorite is marinara.
  • Press the zucchini prior to baking for a crispy consistency.
  • Use an egg mixture (one egg and 2 tablespoons of milk) to help the breadcrumbs stick to the courgette slices.
  • Line baking sheet with parchment paper to make clean-up a breeze.
  • Allow chips to cool on a dish lined with a paper towel.
Baked and crispy zucchini chips with parmesan, stacked on an oven rack

🥨 More Healthy Snack Ideas!

LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

baked and crispy courgette chips with parmesan, stacked on an oven rack
Print Recipe
5 from 11 votes

Baked Courgette Chips With Parmesan

Crispy and cheesy oven baked courgette chips are a healthy alternative to fries or potato chips.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack
Cuisine: American
Diet: Low Calorie, Vegetarian
Servings: 4
Calories: 68kcal
Author: Anjali Shah

Ingredients

  • ¼ cup dry whole wheat breadcrumbs Panko breadcrumbs also work
  • ¼ cup grated fresh Parmesan cheese
  • ¼ tsp seasoned salt
  • ¼ tsp garlic powder
  • tsp freshly ground black pepper
  • 2 tbsp low fat or fat free milk
  • cups sliced zucchini (½ inch thick) about 2 small
  • cooking spray

Instructions

  • Preheat oven to 425 degrees. Thinly and evenly slice zucchini using a mandolin or knife.
  • Combine breadcrumbs, parmesan cheese, salt, garlic powder, and black pepper in a medium bowl, stirring with a whisk.
  • Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
  • Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Notes

  • Use a mandolin to get perfectly even thin slices.
  • Slice 1/4 inch thick.
  • Use seasoned salt for added flavor.
  • You can use regular breadcrumbs or panko breadcrumbs for an even crispier chip.
  • Try a variety of dipping sauces. My favorite is marinara.
  • Press the zucchini prior to baking for a crispy consistency.

Nutrition

Calories: 68kcal | Carbohydrates: 8.5g | Protein: 4.3g | Fat: 2g | Saturated Fat: 1.3g | Cholesterol: 5.3mg | Sodium: 274.2mg | Potassium: 302mg | Fiber: 2.1g | Sugar: 2.3g

Posted In…

Snacks ·

Who can resist a good snack? From kid-friendly finger foods to perfect party dishes, my healthy snacks are an amazing way to pack a lot of flavor into a little bite.

Skip the pre-packed grocery store snacks! These healthy snacks are fun and easy to make at home with good-for-you ingredients.

20 responses to “Courgette Chips With Parmesan (Baked Zucchini Chips)”

  1. I would love to try this but i’m vegan. do you have any suggestions for replacing the hard parm with a vegan alternative.

    thanks.
    jacqui

  2. Delicious and so much healthier! Served them with chicken and salad last night and everyone said that the courgette chips were the best thing on the plate! Thanks a lot!5 stars

  3. What a great side dish for the barbecue season. I can see myself munching and dipping these fries sitting in the sun.5 stars

  4. These are the coolest way to have some zucchini. I made some this week and took it to work, my colleagues loved it.5 stars

  5. Oh my goodness, I have forgotten how much I love these chips. I will have loads of zucchini this summer so I’m saving this and will plan on making it often. Thanks!5 stars

  6. These are so easy to make and very delicious. I am going to make so many of these since summer is almost here and I can almost always get lovely zucchini from the market nowadays. 🙂5 stars

  7. I’ve tried making something similar before but I couldn’t get the breadcrumbs to stick so I can’t wait to try your recipe that uses milk as the glue.5 stars

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