Parmesan Zucchini Chips

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Zucchini crisps up nicely in this simple recipe. The interior is creamy and soft without feeling mushy, while the outside gets crispy. A squeeze of lemon after cooking adds brightness and tang.


  • 2 Tablespoons grated Parmesan cheese
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon crushed red pepper
  • 2 large (8-ounce) zucchini, sliced 1/4-inch thick
  • 2 teaspoons lemon juice
Air Fryer Method:
  1. Preheat air fryer to 400°F for 5 minutes. Combine Parmesan, oil, oregano, salt, garlic powder, onion powder, pepper and crushed red pepper in a medium bowl. Add zucchini and toss to coat.
  2. Working in batches if necessary, arrange the zucchini slices in a single layer in the fryer basket. Cook, flipping once, until golden brown, 10 to 12 minutes. Sprinkle with lemon juice and serve with lemon wedges.
Traditional Oven Method:
  1. Preheat oven to 450° F. Line a baking sheet with foil and place a cooling rack on top of it.
  2. Place your lightly coated zucchini on the cooling rack, leaving space between them, no overlapping. Spray lightly with baking spray like PAM or Canola oil spray.
  3. Bake for FIVE minutes. Blast it with a quick broil at the end if you’d like it extra crispy but do so carefully so as not to burn the cheese.