These Zucchini Parmesan Crisps are a perfectly crunchy, golden-baked snack that balances flavor and nutrition.
High in fiber and plant-based protein from zucchini and Parmesan, they offer a satisfying bite without excess carbs or saturated fat.
Quick to prepare and oven- or air-fryer-friendly, they’re ideal for weekday appetizers, snack-time indulgence, or easy meal prep that your whole family will enjoy.
Zucchini Parmesan Crisps
Equipment
- 1 Baking sheet
- Olive oil spray or brush
- 2 medium mixing bowls
Ingredients
- 2 –3 medium zucchini use a mix of green and yellow if desired
- Olive oil for spraying or brushing
- ⅓ cup dry bread crumbs Italian seasoned recommended
- ⅓ cup grated Parmesan cheese
- Salt to taste
- Freshly cracked black pepper to taste
- ½ cup buttermilk
Fry Sauce:
- ¼ cup mayonnaise
- ¼ cup ketchup
- Hot sauce or chili sauce to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 450°F (230°C). While the oven warms, prepare a baking sheet by lightly coating it with olive oil spray, or brush it evenly with a thin layer of olive oil. This ensures the zucchini slices won’t stick and will crisp beautifully as they bake. Set the baking sheet aside once coated.
- Slice the Zucchini: Wash your zucchini thoroughly and pat them dry. Slice each zucchini into 1/4-inch thick rounds. Aim for uniform thickness so all pieces cook evenly. If using a combination of green and golden zucchini, alternate them for a visually appealing presentation.
- Prepare the Dipping Bowls: Set up two medium-sized bowls for the coating process. In the first bowl, combine 1/3 cup of dry bread crumbs, 1/3 cup of grated Parmesan cheese, and a pinch of salt and freshly cracked black pepper. Mix these dry ingredients well so they’re evenly distributed. In the second bowl, pour 1/2 cup of buttermilk, which will help the breadcrumb mixture adhere to the zucchini slices.
- Coat the Zucchini – Wet Step: Using one hand designated for wet ingredients, pick up a zucchini slice and fully submerge it in the buttermilk. Make sure both sides are lightly soaked but not dripping excessively. This layer will help the breadcrumbs stick and create a golden crust.
- Coat the Zucchini – Dry Step: With your other hand reserved for dry ingredients, transfer the buttermilk-coated zucchini slice to the breadcrumb and Parmesan mixture. Press gently on both sides, making sure the slice is thoroughly coated. Shake off any excess crumbs to prevent clumping on the baking sheet. Repeat this process for all zucchini slices.
- Arrange on Baking Sheet: Carefully place each coated zucchini slice in a single layer on the prepared baking sheet. Avoid overlapping slices to ensure each piece crisps evenly. Optional lightly spritz the tops of the zucchini with olive oil spray to encourage extra browning and crispness.
- Bake – First Stage: Place the baking sheet in the preheated oven and bake for 20 minutes. During this stage, the zucchini will release moisture while the breadcrumbs and Parmesan start to turn golden brown. Keep an eye on the edges for browning to prevent burning.
- Flip for Even Crisping – Second Stage: After 20 minutes, remove the baking sheet carefully from the oven. Using a spatula, gently flip each zucchini slice to the other side. Return the baking sheet to the oven and bake for an additional 4–5 minutes. This ensures both sides achieve a golden, crunchy texture while the zucchini inside stays tender and juicy.
- Prepare Fry Sauce: While the zucchini crisps are baking, make the accompanying fry sauce. In a small bowl, whisk together 1/4 cup of mayonnaise and 1/4 cup of ketchup until smooth. Add hot sauce or chili sauce to taste, adjusting the heat level to your preference. For extra flavor, consider optional additions like a dash of paprika, chipotle powder, Worcestershire sauce, or a splash of pickle juice.
- Serve Hot: Once baked to golden perfection, remove the zucchini crisps from the oven. Let them cool for 1–2 minutes, then transfer to a serving platter or basket. Serve immediately with the prepared fry sauce on the side for dipping. These crisps are best enjoyed hot while they retain their crisp exterior and tender interior.
Notes
- For best results, choose medium-sized zucchini with firm, unblemished skins. Smaller zucchini may require more slices to achieve the same yield.
- Italian-seasoned breadcrumbs add extra flavor, but plain breadcrumbs can be enhanced with dried herbs like oregano, basil, or garlic powder.
- Lightly spraying the coated zucchini slices with olive oil before baking gives a golden, crispy texture without deep-frying.
- The fry sauce is highly customizable; feel free to adjust the mayo-to-ketchup ratio or add spices, hot sauce, or tangy ingredients for a personal touch.
- Baking times may vary depending on oven type and zucchini thickness, so keep an eye on the crisps for the perfect balance of crisp exterior and tender interior.
Chef’s Secrets: Tips For Perfect Crisps
Achieving perfectly crispy zucchini crisps starts with proper slicing and coating.
Ensure each slice is uniform in thickness so that all pieces cook evenly.
Use a two-step dipping method—first in buttermilk, then in the breadcrumb-Parmesan mix—for maximum adhesion and crunch.
Lightly oiling the slices before baking encourages golden browning while keeping the zucchini tender inside.
If using an air fryer, reduce the cooking time slightly and shake the basket halfway through to maintain even crispiness.
Finally, fresh Parmesan delivers a richer flavor than pre-grated options, enhancing both aroma and taste.
Serving Suggestions: Delicious Ways To Enjoy
Zucchini Parmesan Crisps are wonderfully versatile.
Serve them hot as an appetizer with the fry sauce, or pair them with marinara or garlic aioli for a more Italian-inspired twist.
They also make a satisfying side dish alongside sandwiches, burgers, or grilled chicken.
For gatherings, present them in a basket lined with parchment paper for a casual, fun vibe.
Leftovers can be reheated in the oven to recapture their crispiness, making them a great choice for meal prep or snack boxes.
Storage Tips: Keeping Crisps Fresh Longer
To store leftovers, allow the zucchini crisps to cool completely before placing them in an airtight container.
They can last 2–3 days in the refrigerator.
Avoid sealing while warm, as condensation can make them soggy.
For longer storage, freeze the baked crisps on a tray until firm, then transfer to a freezer-safe bag for up to a month.
Reheat in a preheated oven at 375°F (190°C) for 5–7 minutes or until crisp to revive their texture, rather than microwaving, which can make them soft.
Frequently Asked Questions
1. Can I make these zucchini crisps gluten-free?
Absolutely! Swap traditional breadcrumbs with gluten-free alternatives or crushed nuts for a crunchy coating. Ensure all other ingredients, like Parmesan, are also gluten-free if needed.
2. Can I skip the buttermilk for coating?
Yes, but the buttermilk helps the breadcrumbs adhere and adds subtle tang. You can substitute with plain yogurt or milk mixed with a teaspoon of lemon juice for similar results.
3. Are these suitable for air frying?
Yes, they crisp beautifully in an air fryer. Preheat to 400°F (200°C) and cook in a single layer, flipping halfway through for even browning. Reduce total cooking time by a few minutes compared to the oven.
4. How do I keep the crisps crunchy?
Serve them immediately after baking for maximum crunch. If storing, cool completely before refrigerating, and reheat in the oven to restore crispiness. Avoid microwaving, which can make them soft.
5. Can I add extra flavor to the breadcrumb coating?
Definitely! Mix in dried herbs, garlic powder, smoked paprika, or chili flakes for a flavor boost. Freshly grated Parmesan also enhances taste and aroma, making the crisps more savory and appealing.
