Quick, easy one pan crispy zucchini chips recipe (courgette chips), homemade with simple ingredients in 30 minutes. Covered in breadcrumb topping, parmesan cheese and Italian seasoning.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from One Pot Recipes
I love the spotlight that zucchini has developed in the past few years. It is such a versatile vegetable that doesn't have much personality but can be transformed into greatness. My Mom used to make these as an after school snack for me and my brother and now, we enjoy making them for our kids. These Crispy Zucchini Fries, Zucchini Pizza, and Stuffed Zucchini Boats are also proof that zucchini rocks!
Jump to:
Key ingredients
- Flour- This is one of the key ingredients that helps with the crispy texture by absorbing excess liquid.
- Breadcrumbs- This is a second key ingredient that also helps with the crispy texture by absorbing excess liquid from the zucchinis.
- Seasonings- My personal favorite combination is salt, pepper, Italian seasoning and garlic powder but you can get creative.
- Zucchini- Be sure to use firm, fresh zucchinis. Wash them well and cut them into even round slices. Pat them dry.
- Eggs- This helps to bind the breading onto the slices.
- Parmesan cheese- I just love the slightly salty, tangy flavor this adds to the recipe.
Variations
- Fried chips- Fry them in oil on the stovetop.
- Air fryer chips- Fry at 400 degrees F for 4 minutes, flip, and fry for 4 more minutes or until crispy on both sides.
- Use flavored breadcrumbs- This will save you time because you won't have to add any spices and herbs.
- Make it gluten free– You can use gluten-free breadcrumbs.
- Make it spicy– Add red chili flakes or cayenne pepper for a spicy kick.
- Try other seasonings– Such as Cajun, Mexican, or Curry seasoning instead of Italian.
- Squash chips– Use yellow squash cut into circles.
How to make one pan baked zucchini chips recipe that are not soggy?
1. Coat the sliced zucchini- In the flour mixture.
2. Coat next- In then egg mixture.
3. Coat finally- In the breadcrumb mixture.
4. Place them- On a preheated tray.
5. Bake- Until tops are golden brown.
6. Serve- With dipping sauce of your choice.
What To Serve With Courgette Chips?
- These would make a great side to a variety of sandwiches, wraps and burgers: Loose Meat Sandwich (Tavern Sandwich), Instant Pot Sloppy Joes Sandwich, Instant Pot Shredded Beef Sandwich, BBQ Shredded Beef Sandwich (One Pot), Instant Pot Meatball Sub Sandwich, Instant Pot French Dip Sandwich, Best Grilled Cheese Sandwich, Ham And Cheese Sliders (One Pan).
- Chicken based main courses would make a great pairing as the juicy tender meat would compliment the crispy fries perfectly. Serve alongside any of these: Instant Pot Cream Of Mushroom Chicken, Instant Pot Whole Chicken (Rotisserie Chicken), Cajun Chicken (One Pot), Bacon Ranch Chicken (One Pot), Creamy Lemon Garlic Chicken (One Pot), Oven Baked Spatchcock Chicken (One Pan), Paprika Chicken (One Pot).
- These would also be delicious with Summer picnics such as grilled burgers, brats, hot dogs, shrimp, fish or BBQ ribs. Try them with my Instant Pot BBQ Ribs.
- If you are fond of pork or ham, these compliment Instant Pot Pork Tenderloin very well.
Tips And Techniques
- Cut zucchini evenly- This allows all them to bake evenly and at the same time. You don't want some slices to be baked and others still needing time.
- Don't cut thick slices- Because they will end up watery and cause the chips to become soggy.
- Don't line the pan and also preheat the pan- This is important to making crispy fries because they start cooking and sizzling immediately when placed on the hot pan. Lining the pan prevents this from happening causing them to be soggy.
- Grease the pan very well with oil– Because this prevents them from sticking to the pan, and keeps the chips intact.
- Don’t flip the zucchinis during baking– Simply broil them in the final 5 minutes of cooking to crisp up the tops. Flipping them can remove the breaded coating.
- How do you know zucchinis are done baking? You know they are done when the tops are golden brown.
- Fresh zucchini vs. Frozen zucchini– Fresh must be used. Frozen zucchini contains too much water and will never crisp, leaving a soggy mess.
- Adjust seasonings– Add more or less based on your personal preference.
- Coat the zucchini circles individually– Do not dump them all into the Ziploc bag at once. Take the time to coat them one by one to ensure that they are completely and evenly coated. This produces the best and crispiest results. You won't regret the extra time spent doing this!
Recipe FAQs
1. Cut off both ends of the zucchini.
2. Then, using a sharp knife cut circular slices as thinly as you can while also making the slices even.
3. If you do not have good knife skills, or just want something faster, you can use a mandolin slicer to help create thin and even slices.
Coat the zucchini circles one by one in the flour mixture, then egg mixture, and then thickly coat them in the breadcrumb mixture. This should be done individually for each chip in order to coat them properly. Don’t just dump them in the Ziploc bags all at once!
This can be because the chips were overlapping during baking. Spread them out on the baking tray to allow even baking. Also, make sure to pat the zucchini circles dry before coating them. Any excess water can cause the chips to be soggy instead of crispy. Cutting the circles too thick can also make the chips soggy. Slice them as thinly as possible. Make sure to place them on a preheated baking tray because this allows them to begin cooking immediately and makes for the crispiest chip.
Storage
- Refrigerate- These chips are best served immediately, but can be stored in a sealed container for up to 1-2 days but they won’t be as crispy any more.
- Freeze– I don’t recommend freezing them because in my experience, they will become a soggy mess when thawed.
- Reheat– In the air fryer or oven for best results.
- Make ahead- You can prepare the breadcrumb mixture, flour mixture and egg mixture 1 day in advance. Then, cut zucchinis, assemble and bake when you are ready to enjoy them.
More One Pot Appetizers
- Garlic Cheese Bombs (One Pan)
- Cheesy Spinach Puffs (One Pan)
- Baked Buffalo Cauliflower Wings (One Pan)
- Cocktail Meatballs (One Pot)
- Crescent Roll Veggie Pizza (One Pan)
- Caprese Skewers (One Pan)
- Bacon Wrapped Dates (One Pan)
Recipe
Easy One Pan Crispy Baked Zucchini Chips
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from One Pot Recipes
Ingredients
Flour Mixture
- ½ cup All-purpose flour
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Egg Mixture
- 2 Eggs Large
Breadcrumb Mixture
- 1 cup Breadcrumbs
- â…“ cup Parmesan cheese Freshly grated
- 1 tablespoon Italian seasoning
- 1 teaspoon Garlic powder
- Salt To taste
- Pepper To taste
Zucchini
- 2 Zucchinis Medium size, Washed, Patted dry, Cut into thin quarter inch circles
Instructions
- Preheat a dark baking tray (without foil or parchment paper) that's been sprayed generously with oil at 400 degrees F.
- In a Ziploc bag, add all the "Flour Mixture" ingredients and mix until combined.
- In a second Ziploc bag, add eggs and whisk until combined.
- In a third Ziploc bag, add all the "Breadcrumb Mixture" ingredients and mix until combined.
- Coat the zucchini circles one by one in the flour mixture, then egg mixture, and then thickly coat them in the breadcrumb mixture. This should be done individually for each zucchini slice. Don't just dump them in the Ziploc bags!
- Place these coated zucchinis on the heated baking tray. It will start sizzling right away, which helps to make them crispy.
- Spray tops with oil.
- Bake at 400 degrees F for about 20 minutes. Broil in the final 5 minutes to make the tops golden brown and crispy too.
Notes
- Don't cut thick slices because they will end up becoming watery and soggy during baking.Â
- Cut zucchini into even round sizes to allow them to all bake evenly at the same time.
- This is probably one of the few times that I will tell you to NOT line the pan please. Just grease your pan with oil.Â
- Also, please don't forget to preheat the pan before placing your breaded zucchinis for the best texture.Â
- Try other seasonings like Cajun or Mexican for a different flavor profile.Â
- Read additional tips and variations above.
- Tastes best and crispy when served immediately but leftovers can be stored in a sealed container in the fridge for 1-2 days and reheated in the oven or air fryer.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a Reply