No ads, no BS, just killer recipes. Don't let us starve - buy us coffee!
Here’s My Story With This Recipe
I’ll be honest—I was so tired of soggy, disappointing zucchini “chips” that promised to be a healthy alternative to real chips but always turned out mushy and sad. Then my keto-following sister shared this technique using almond flour and Parmesan, and it completely changed my relationship with zucchini as a snack food. These gorgeous golden rounds are actually crispy, actually flavorful, and somehow manage to satisfy that craving for something crunchy and salty. Now my kids request these over regular chips, and I’m pretty sure my neighbors think I’ve discovered some kind of vegetable wizardry (if only they knew how simple this really is).
What Makes This Work So Well
Here’s the thing about making crispy zucchini—the secret is removing moisture and using the right coating. Regular breadcrumbs absorb water and turn soggy, but almond flour creates this incredible crispy shell that actually gets better as it bakes. What makes this special is the Parmesan cheese, which adds savory flavor and helps create that golden, crispy exterior we’re all craving. I learned the hard way that slicing the zucchini to the right thickness is crucial—too thick and they won’t cook through, too thin and they turn to mush.
Gathering Your Ingredients (Don’t Stress!)
Fresh, firm zucchini are absolutely crucial here—look for ones that feel heavy and have smooth, unblemished skin. Don’t use the giant baseball bat zucchini from your garden because they’re too watery and seedy. Medium-sized zucchini, about 6-8 inches long, work perfectly. I always buy extra because someone inevitably snacks on the raw slices while I’m prepping (happens more than I’d like to admit).
Good almond flour makes all the difference—look for finely ground almond flour, not almond meal, which is too coarse and won’t create that crispy coating you want. Fresh Parmesan cheese is worth grating yourself because the pre-grated stuff doesn’t have the same flavor or melting properties.
The spice combination is what makes these actually taste good instead of just “healthy.” Garlic powder, onion powder, and paprika create this savory blend that makes every bite satisfying. Don’t skip the paprika—it adds color and a subtle smoky flavor that elevates everything.
Let’s Make This Together
Start by cranking your oven to 425°F and lining a baking sheet with parchment paper. Here’s where I used to mess up—I’d skip the parchment and then spend forever scraping stuck zucchini off the pan. Don’t be me.
Slice your zucchini into rounds about 1/4 inch thick. This thickness is crucial—thinner and they’ll turn to mush, thicker and they won’t get crispy. Try to keep them uniform so they cook evenly.
In a shallow bowl, mix together almond flour, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Taste the mixture and adjust seasoning—it should be well-seasoned because this is what’s flavoring your zucchini.
Set up your dredging station with beaten eggs in one bowl and your almond flour mixture in another. Dip each zucchini round in the beaten egg, making sure it’s completely coated, then press it into the almond flour mixture. Really press to make sure the coating adheres—this is what creates that crispy shell.
Place the coated rounds on your prepared baking sheet in a single layer, making sure they don’t overlap. Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy. The key is not opening the oven door too early—let them develop that crust before you flip them.
When Things Go Sideways (And They Will)
Zucchini rounds turned out soggy? Your zucchini was probably too watery, or you didn’t press the coating on firmly enough. Next time, try patting the zucchini slices dry with paper towels before coating. If they’re not browning, your oven might not be hot enough, or you need to give them more time.
Coating falling off? You probably didn’t press it on firmly enough, or the egg coating wasn’t complete. Make sure every bit of zucchini is covered with egg before pressing into the almond flour mixture.
When I’m Feeling Creative
Around the holidays, I’ll add some dried herbs like rosemary or thyme to the coating for something special. My summer version includes fresh basil mixed into the almond flour, which makes them taste like a caprese salad in chip form. When I’m feeling indulgent, I’ll serve these with marinara sauce for dipping, but honestly, they’re absolutely perfect on their own.
Things People Ask Me
Can I make these ahead? They’re best served immediately while crispy, but you can prep all the coated rounds and refrigerate them for a few hours before baking.
What if I don’t have almond flour? You can try coconut flour, but use less because it absorbs more moisture. Regular flour works too, but you won’t get quite the same crispy texture.
How do I store leftovers? Store in the fridge and reheat in a 400°F oven for a few minutes to crisp them back up. Don’t microwave or they’ll turn soggy.
One Last Thing
I couldn’t resist sharing this because these zucchini rounds have completely revolutionized how my family thinks about vegetables as snacks. The best crispy Parmesan zucchini moments are when someone who claims to hate zucchini takes a bite and their face changes because they weren’t expecting something this crispy, flavorful, and genuinely satisfying. This recipe delivers on that conversion experience every single time.
Print
Crispy Parmesan Zucchini Rounds
Description
The healthy snack that actually tastes like a treat—golden, crispy rounds that prove vegetables can be just as satisfying as any chip
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4-6 as a snack
Ingredients
- 2 medium zucchini, sliced into 1/4-inch rounds (firm and fresh)
- 1/2 cup almond flour (finely ground, not almond meal)
- 1/4 cup fresh Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (adds color and smoky flavor)
- Salt and freshly ground pepper to taste
- 2 large eggs, beaten well
Instructions
- Crank your oven to 425°F and line a baking sheet with parchment paper—don’t skip this step or you’ll have stuck zucchini disasters.
- Slice zucchini into uniform 1/4-inch rounds. This thickness is crucial for getting crispy without turning to mush.
- In a shallow bowl, mix almond flour, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning.
- Set up dredging station: beaten eggs in one bowl, almond flour mixture in another.
- Dip each zucchini round in beaten egg, coating completely, then press firmly into almond flour mixture. Really press to make it stick!
- Place coated rounds on baking sheet in single layer—no overlapping or they won’t crisp properly.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Don’t open the oven door too early!
- Let cool for 2-3 minutes before serving (if you can wait that long). Enjoy while hot and crispy.
Notes:
- Use firm, medium-sized zucchini for best results—giant ones are too watery
- Press coating firmly onto each round for maximum crispiness
- Don’t overcrowd the baking sheet or they’ll steam instead of crisp
Storage Tips:
- Best served immediately while crispy and hot
- Reheat leftovers in 400°F oven for a few minutes to restore crispiness
- Don’t microwave—they’ll turn soggy and sad