This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Whenever I crave potato chips, I make these courgette chips with parmesan instead. They satisfy my craving for crispy saltiness, without the added carbs. I use fresh zucchini, parmesan, and whole wheat breadcrumbs to create this fulfilling savory snack. These chips take just 40 minutes to make and do not rely on unhealthy deep frying to achieve their crunchy golden goodness.
These courgette chips with parmesan were one of my sneaky little ways I used to get my kids to eat more veggies when they were younger and pickier. As they have grown and become more selectively picky, I have graduated to parmesan kale chips, which they love just as much. If you have an insatiable craving for chips, I recommend trying out one of these recipes first.
I first created these courgette chips with parmesan a few years ago when my husband and I were making a concerted effort to eat healthier. It was game night at our friends’ place, and everyone brought snacks. There was the standard chips and dip, and then there was us with our zucchini crisps and air fryer banana chips. Everyone who tried them loved them! And I swear the added nutrients helped our team win. Ha!
I love the way this recipe turns a simple vegetable, which is usually just a small part of a dish, into a crispy, satisfying main event. Courgettes are naturally low in calories and rich in nutrients, making them ideal for snacking. Pairing them with Parmesan adds flavor without the need for high-sodium coatings or deep frying. It is ideal for when I want something savory and crunchy, but not greasy.
The technique that sets this recipe apart is the way in which I slice and bake the courgettes. Thin slices and adequate spacing on the wire rack allow them to crisp up in the oven without steaming and becoming soggy. The parmesan adds both texture and flavor as it bakes, requiring very little oil to achieve the sought-after crunch. I also make sure to keep an eye on the baking time, as the last thing I want is burnt courgette chips.
I have always been mindful of my kids’ dental health, tried to limit their sweet intake, but I was surprised to learn that potato chips are actually more harmful than candy. And since they are such an easy snack to reach for, I quietly made sure we never had any in our house, and instead always had some courgette chips ready to go. Not long after, I had a handful of potato chips while out at an event. After a while, I began feeling unwell and realized it was from the oil and high salt content. I highly recommend swapping out your potato chips for a healthier alternative.
🥘 Ingredients
This recipe for courgette chips with parmesan has a short and simple list of ingredients, making them super easy to make. This is exactly what I use:
Fresh zucchini: I use thinly sliced fresh zucchini to ensure optimum crispness when it bakes.
Whole wheat bread crumbs: These act as a coating that not only adds additional crunch but also provides fiber.
Parmesan cheese: I add this for a savory, slightly salty cheese flavor that helps create the golden crust.
Milk: This helps my breadcrumb mixture stick to my zucchini slices.
Seasoning: I use salt, black pepper, and garlic powder for a well-balanced and subtle savory depth.
🔪 How To Make
I follow a simple step-by-step method that ensures my courgette chips turn out crispy and well-baked. This is how I make them:
Preheat and prepare: First, I preheat my oven to 425F, and begin slicing my zucchini into thin and uniform pieces. You can do this with a sharp chef’s knife or a mandolin slicer.
Make crumb mixture: Next, I combine my breadcrumbs, parmesan, salt, garlic powder, and black pepper in a small bowl, stirring with a whisk to mix.
Crumb courgette slices: Then I place my milk in a shallow bowl and begin the crumbing process. I start by dipping them in the milk, then dredging them in the breadcrumb mixture.
Place on a prepared rack: I place a single layer of dredged slices on an ovenproof wire rack that has been sprayed with cooking oil. I place this wire rack on top of a large baking sheet.
Bake: Then I bake my courgette chips for 30 minutes or until golden brown. To finish, I sprinkle the chips with a pinch of salt and serve them immediately.
My #1 Secret Tip for this courgette chips with parmesan recipe is to bake them on a wire rack. This provides an airflow that circulates the zucchini slices, allowing them to crisp up. Laying them flat on the baking sheet causes them to steam slightly and become soft.
Other Tips To Keep In Mind:
- Do not overcrowd: I make sure to leave space between each slice so they crisp instead of steaming. I do multiple batches, rather than crowding my wire rack.
- Press out moisture: If my zucchini slices seem sweaty or a bit moist, I use a clean kitchen towel to gently press out the moisture before coating them.
- Use fresh crumbs: I like using dry breadcrumbs to make sure my coating stays super crisp while baking. Sometimes, I toast slices of whole wheat bread, allow them to cool, and then blend them into crumbs. You could even give these crumbs a second toasting in the oven.
- Serve quickly: These chips are best served soon after baking. If they sit for too long, they lose their crunch.
📖 Variations
I like changing up the flavors of these courgette chips with parmesan, depending on my mood, or what I have at home. These are some variations I recommend trying:
Spicy zucchini chips: I mix 1/2 teaspoon of chili powder and 1/2 teaspoon of smoked paprika into the coating mixture. This gives my chips heat with a subtle smokiness. Great for when my husband is craving a flaming hot flavor.
Sweet potato chips: For a snack that is a closer resemblance to potato crisps, I use thin slices of sweet potato instead. For this variety, I omit the parmesan and garlic powder, and add a 1/2 teaspoon of cinnamon, and a pinch of coconut sugar. My kids love this kettle corn-flavored version.
Herb coating: If I want an extra savory flavor, I add 1 teaspoon of dried oregano or thyme for a deeper, more earthy flavor. I have even served these alongside main meals.
🍽 Serving Suggestions
These courgette chips with parmesan are best served straight out of the oven with a creamy dipping sauce. I have paired it with many different flavors and viscosities, and can strongly advise that you try them with my vegan tartar sauce for a tangy contrast. Or if you want a spicier sauce, dip them in some vegan taco sauce. You will be surprised at how well the flavors got along.
Last month, my sister and I decided to have a last-minute girls’ night complete with cocktails. We got all dressed up and went to a very exclusive place… my living room, ha! I laid out a bowl of my courgette chips, along with some of my crispy baked kale chips. We sat munching on our chips while sipping on homemade Italian margaritas. Girls’ night has never been healthier or more frugal.
🧊 Storing And ♨️ Reheating
Refrigeration: I store these chips in an air-tight container in the fridge for up to 3 days.
Freezing: This recipe is not suitable for freezing. The courgette becomes soggy once thawed, and the chips lose their crisp texture.
Reheating: To reheat the chips, I place them in an oven at 350F for a few minutes on each side until the crispness is restored.
❓Recipe FAQs
Yes, and significantly! This recipe calls for 1/4 inch slices, as this ensures that the chips are not too thick, and will not release so much moisture that they turn to mush. But here is a trick: if you do not have a mandolin and are not confident in your slicing, use a vegetable peeler to create long zucchini ribbons instead. I do this by peeling lengthwise and following the rest of the recipe the same way.
Milk works for this recipe as the zucchini already has a moist, slightly tacky flesh, so it does not need the added grip of beaten egg. It is also how I keep this recipe lighter in calories, and it makes it easier for vegan substitutions.
Yes, this actually works very well. When I use an air fryer, I cook my chips at around 400F for 8-10 minutes, flipping halfway through. I still make sure not to overcrowd them and keep my eye on them to ensure they do not burn.
Love this Healthy snack recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, 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 Courgette Chips With Parmesan
Whenever I crave potato chips, I make these courgette chips with parmesan instead. They satisfy my craving for crispy saltiness, without the added carbs. I use fresh zucchini, parmesan, and whole wheat breadcrumbs to create this fulfilling savory snack. These chips take just 40 minutes to make and do not rely on unhealthy deep frying to achieve their crunchy golden goodness.
Servings: 4
Calories: 68kcal
- My #1 Secret Tip for this courgette chips with parmesan recipe is to bake them on a wire rack. This provides an airflow that circulates the zucchini slices, allowing them to crisp up. Laying them flat on the baking sheet causes them to steam slightly and become soft.
- Do not overcrowd: I make sure to leave space between each slice so they crisp instead of steaming. I do multiple batches, rather than crowding my wire rack.
- Press out moisture: If my zucchini slices seem sweaty or a bit moist, I use a clean kitchen towel to gently press out the moisture before coating them.
- Use fresh crumbs: I like using dry breadcrumbs to make sure my coating stays super crisp while baking. Sometimes, I toast slices of whole wheat bread, allow them to cool, and then blend them into crumbs. You could even give these crumbs a second toasting in the oven.
- Serve quickly: These chips are best served soon after baking. If they sit for too long, they lose their crunch.
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