Name: Low-Fat Oven-Baked Zucchini Crisps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium zucchini, thinly sliced (about 1/8-inch thick); 1/4 cup grated Parmesan cheese; 1/4 cup panko breadcrumbs; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; Salt and black pepper, to taste; 1 tablespoon olive oil or olive oil spray

Crispy, golden, and completely guilt-free, these low-fat oven-baked zucchini crisps are one of my favorite ways to enjoy a healthy snack. They’re crunchy on the outside, tender inside, and seasoned just right with Parmesan and spices. Whether I serve them as a light appetizer or a veggie-packed side dish, they always disappear fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini, thinly sliced (about 1/8-inch thick)

1/4 cup grated Parmesan cheese

1/4 cup panko breadcrumbs

Salt and black pepper, to taste

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 tablespoon olive oil or olive oil spray

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

In a small bowl, I combine the Parmesan, panko, garlic powder, smoked paprika, salt, and black pepper.

Then, I toss the zucchini slices in a large bowl with olive oil or spray them lightly to coat evenly.

I press each slice into the breadcrumb mixture, making sure both sides are nicely coated, and place them on the baking sheet in a single layer.

Next I bake for 20–25 minutes, flipping halfway through, until the zucchini crisps are golden and crunchy.

I serve them hot, straight from the oven—sometimes plain, sometimes with a creamy dip on the side.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to bake, so I have it ready in just 35 minutes. Each serving has approximately 95 kcal, making it a great light snack or side.

Variations

Gluten-Free: I swap regular panko for gluten-free breadcrumbs.

Vegan Option: I leave out the Parmesan or use a plant-based alternative.

Spicy Kick: I add a pinch of cayenne or chili flakes to the breadcrumb mix.

Cheesy Twist: I mix in a bit of shredded mozzarella with the Parmesan for a meltier texture.

Herbed Version: I add dried Italian herbs or fresh thyme to the breadcrumb blend for more aroma.

Storage/Reheating

If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 2 days. To bring back the crispiness, I reheat them in the oven at 375°F (190°C) for 5–7 minutes. I avoid the microwave, as it tends to make them soggy.

FAQs

How do I keep zucchini crisps from getting soggy?

I slice the zucchini thin and bake them at a high temperature to reduce moisture. Using parchment paper also helps with crispiness.

Can I make these ahead of time?

I can prep the slices and coating mixture ahead, but I bake them just before serving for best texture.

Are these zucchini crisps kid-friendly?

Absolutely—I find kids love the cheesy, crunchy texture. They’re a great way to get more veggies in.

What dips go well with these crisps?

I like them with ranch, marinara, or a garlic-yogurt dip. Even hummus works well.

Can I use an air fryer instead of an oven?

Yes! I cook them in a preheated air fryer at 400°F (200°C) for about 10–12 minutes, flipping once.

Conclusion

These low-fat oven-baked zucchini crisps are a go-to in my kitchen when I want something crunchy, cheesy, and light. With simple ingredients and a quick bake, they’re proof that healthy snacking doesn’t have to be boring. Whether I’m serving them at a party or munching solo, they always hit the spot.

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