If you’re craving something crunchy, savory, and just a little addictive—but still want to keep things light and healthy—Rachel’s Zucchini Crisps are about to become your new favorite snack. Think crispy golden rounds of zucchini coated in a garlicky, cheesy crust that bakes up beautifully in the oven. It’s the kind of recipe that feels indulgent, but without the guilt.

Whether you’re trying to get your kids to eat more veggies or simply looking for a better alternative to chips, this recipe checks all the boxes. It’s simple enough for a weekday snack but tasty enough to serve at your next gathering. Plus, it’s easy to customize with your favorite seasonings or sauces.

These zucchini crisps are clean-eating approved, totally beginner-friendly, and so satisfying you’ll forget you’re eating vegetables. Let’s dive into why this recipe deserves a spot in your kitchen.

Why You’ll Love This Recipe

Key Benefits

Crispy, crunchy, and baked—not fried. These zucchini crisps come out of the oven with a beautiful golden texture that rivals deep-fried snacks, minus all the excess oil.

Fast and fuss-free. From start to finish, you can have a fresh batch ready in under 30 minutes. No fancy equipment required.

Kid-approved. Even picky eaters can’t resist the cheesy crunch. It’s a sneaky way to get more veggies into your family’s diet.

Versatile and snack-worthy. Serve them as an appetizer, after-school snack, or a fun side dish for dinner. They go with just about anything.

Suitable For

This recipe is a go-to for:

• Busy parents looking for a quick, healthy snack.

• Anyone following a low-carb or vegetarian lifestyle.

• Beginners in the kitchen who want guaranteed results.

• Entertainers who need a crowd-pleasing finger food.

Whether you’re cooking for yourself or feeding a table full of guests, these crisps are always a hit.

Ingredients for Rachel’s Zucchini Crisps

Core Ingredients

Let’s break down what you’ll need and why each ingredient matters:

• Zucchini (2 medium) – Choose firm, fresh zucchinis. They hold their shape well and crisp up nicely when sliced evenly.

• Panko breadcrumbs (1 cup) – These Japanese-style breadcrumbs are lighter and crunchier than traditional breadcrumbs, giving you that irresistible coating.

• Grated Parmesan cheese (½ cup) – Adds sharpness, saltiness, and helps with browning. Use fresh grated if possible for the best flavor.

• Garlic powder (1 teaspoon) – Brings a warm, savory note that enhances the flavor of the zucchini.

• Italian seasoning (1 teaspoon) – A blend of herbs that gives a hint of depth and complexity.

• Salt (½ teaspoon) + Black pepper (¼ teaspoon) – Balances the flavors and brings everything to life.

• Eggs (2 large, beaten) – Acts as the glue to help the breadcrumb coating stick to each slice.

• Olive oil or cooking spray – A light mist over the top helps create that golden finish.

Substitutions and Tips

Want to switch it up or tailor the crisps to dietary needs? Here are some great options:

• No panko? Try crushed cornflakes or almond flour for a gluten-free crunch.

• Dairy-free? Use nutritional yeast instead of Parmesan. It’s not identical but adds a similar umami flavor.

• Extra flavor? A pinch of smoked paprika or a dash of cayenne adds a little excitement.

• No Italian seasoning? Mix your own with dried basil, oregano, and thyme.

Tip: Slice your zucchini as evenly as possible—ideally ¼ inch thick. This helps all the pieces bake at the same rate, so you don’t end up with a mix of mushy and burnt slices.

Best Cheese for Rachel’s Zucchini Crisps

While Parmesan is the go-to in this recipe (and for good reason—it crisps beautifully and adds depth), you can play around with other hard cheeses if you’re feeling adventurous.

Asiago and Pecorino Romano both bring a stronger, saltier flavor. They’ll change the taste slightly, but still deliver on the crisp factor.

For a plant-based twist, opt for a high-quality vegan Parmesan alternative or even add a touch of nutritional yeast into your breadcrumb mixture. Just know that dairy-free options may not brown quite as well, so keep an eye on the oven.

Kitchen Tools You’ll Need

You don’t need anything fancy to make these, but having the right tools on hand makes the process smoother.

Must-Have Tools

• Sharp knife or mandoline – Even slices are key. A mandoline gives you consistent thickness in seconds.

• Mixing bowls – You’ll need at least two: one for the eggs and one for the breadcrumb mixture.

• Baking sheet – A flat surface helps the crisps cook evenly.

• Parchment paper – Keeps sticking to a minimum and makes cleanup a breeze.

Nice-to-Have Tools

• Oil sprayer – Ensures a light, even coating of oil without overdoing it.

• Wire rack – Elevates the crisps while baking, allowing air to circulate underneath for extra crunch.

• Silicone baking mat – A reusable option that works just like parchment.

How to Make Rachel’s Zucchini Crisps

Ready to bring a little crisp and crunch into your kitchen? This step-by-step guide walks you through exactly how to make Rachel’s Zucchini Crisps from scratch. Don’t worry if you’ve never breaded vegetables before—this process is simple and even a little fun. Let’s get cooking.

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 425°F (220°C). This high temperature is key to getting that golden, crispy texture without any frying.

Line a baking sheet with parchment paper or give it a light coat of oil to prevent sticking. If you’re using a wire rack on top of the sheet, even better—it’ll help circulate air around the crisps so they cook more evenly.

Tip: Let your oven fully preheat before baking. That blast of initial heat gives the coating its crunch.

Step 2: Mix the Coating

In a shallow bowl, combine:

• 1 cup panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

Give it a good stir to make sure all the seasonings are evenly distributed. This mixture is where the magic happens—it’s what gives the zucchini that irresistible bite.

Tip: For extra crunch, add a pinch of smoked paprika or cayenne. It gives the coating a subtle kick and deeper color.

Step 3: Slice and Dip the Zucchini

Now take your 2 medium zucchinis and slice them into ¼-inch rounds. A mandoline works great here, but a sharp knife and a steady hand will do the job just fine.

Crack 2 large eggs into another bowl and beat them well. This egg wash is your glue—it helps the coating stick.

Dip each zucchini slice into the egg first. Let any excess drip off before pressing it gently into the breadcrumb mixture, coating both sides. Repeat with all the slices.

Tip: Don’t rush this part. Pressing the crumbs in firmly ensures the coating sticks through baking.

Step 4: Arrange and Bake

Place each coated slice onto your prepared baking sheet in a single layer. Make sure they’re not overlapping—crowding them can lead to soggy results.

Once everything is arranged, lightly spray or drizzle the tops with olive oil. This step helps the crisps turn a lovely golden brown in the oven.

Slide the tray into the oven and bake for 18 to 20 minutes, flipping each slice halfway through to get both sides evenly browned.

Optional: For an extra crisp finish, broil them for the last 1 to 2 minutes. Just keep a close eye—they can go from golden to burnt quickly under the broiler.

Step 5: Serve and Enjoy

Once they’re golden and crisp to your liking, pull the tray out and let them cool slightly. They’ll firm up a bit as they sit.

Serve warm with your favorite dipping sauce—ranch, garlic aioli, or a zesty marinara all work beautifully.

These zucchini crisps are best enjoyed fresh from the oven, when they’re still warm and crunchy. Perfect for movie night, appetizers, or just because you’re in the mood for something delicious and healthy.

Tips for Success

Even though this recipe is super approachable, a few smart tips can take it from good to great:

• Slice evenly. Thicker slices may stay soggy in the center; thinner ones risk burning.

• Use parchment or a rack. This prevents sticking and promotes better air circulation.

• Flip halfway through. Turning the slices ensures both sides get evenly crispy.

• Don’t skip the oil spray. It helps the coating turn golden instead of pale and dry.

And remember: a little extra press when coating the zucchini makes all the difference.

How to Store Rachel’s Zucchini Crisps

While these crisps are best fresh, you can still enjoy leftovers with a little planning.

At Room Temperature

If you’re serving them within a couple of hours, they’ll be fine left out uncovered. Just don’t cover them tightly or they’ll steam and lose their crunch.

In the Refrigerator

Place any extras in a shallow, airtight container. They’ll keep for 1 to 2 days in the fridge. Reheat in the oven or air fryer to bring back that crispy texture—microwaving will make them soggy.

Freezing Tips

This one’s a bit tricky. These crisps don’t freeze particularly well. The moisture in zucchini tends to make them limp when thawed. If you must freeze them, flash freeze in a single layer before storing, and reheat from frozen in a hot oven or air fryer.

Frequently Asked Questions (FAQs)

Can I make these in the air fryer?

Absolutely. Preheat your air fryer to 400°F and cook the zucchini in a single layer for 8 to 10 minutes, flipping halfway. They’ll come out even crispier.

What can I use instead of panko breadcrumbs?

Crushed cornflakes or almond flour work well. If you’re gluten-free, almond flour is a great option, though it won’t get quite as crispy as panko.

What sauces go best with zucchini crisps?

You can’t go wrong with a creamy ranch or a tangy marinara. A garlic yogurt dip or even spicy Sriracha mayo adds a fun twist.

Can I prep these in advance?

You can slice the zucchini and mix your coating ahead of time. Bread them right before baking for the best results—otherwise, the coating can get soggy.

Related Recipes

If you loved Rachel’s Zucchini Crisps, you might also enjoy these delicious vegetable or oven-baked snacks from RecipeSeasys:

• Crispy Parmesan Zucchini Potato Muffins: A savory twist on muffins with crispy edges and tender insides.

• Zucchini Bagels – Low Carb Keto: A creative and carb-friendly way to use up extra zucchini.

• Spinach Mushroom and Ricotta Stuffed Zucchini: A stuffed zucchini recipe that’s hearty and healthy.

• Garlic Butter Chicken Pasta: A rich, cheesy pasta that pairs beautifully with a veggie side like these crisps.

Conclusion

Rachel’s Zucchini Crisps are the kind of snack you’ll want to make again and again. They’re easy, flexible, and incredibly satisfying—without ever feeling heavy or greasy. Whether you’re new to clean eating or just need something crunchy for movie night, this recipe hits the mark every time.

So next time you’ve got a couple of zucchinis sitting in your fridge, skip the stir-fry and try something that feels a little more special. Once you hear that first crunch, you’ll know it was worth it.

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