Gluten Free Baked Zucchini Crisps

If you have a couple of zucchini sitting in your fridge and you’re not sure what to do with them, this one’s for you. These gluten free baked zucchini crisps are crispy, savory, and honestly hard to stop eating once you start.

They’re baked in the oven, not fried, so they come out lighter but still have that satisfying crunch. A simple coating of almond flour and parmesan does all the heavy lifting here.

And yes, this recipe is 100% gluten free. No breadcrumbs, no wheat flour, nothing like that. Just clean, simple ingredients that work really well together.

Whether you’re serving them as a snack or as a side dish with dinner, these zucchini crisps fit right in. They’re quick to make and the whole family can enjoy them.

Let me show you how to make them step by step.

Why You’ll Love This Recipe

Super Easy to Make – This gluten free baked zucchini crisps recipe is one of the simplest snacks you’ll ever make. Just slice, coat, and bake – that’s literally it.

Great Way to Use Up Zucchini – If your garden is overflowing with zucchini or you grabbed a few too many at the store, this recipe is the perfect way to use them up before they go bad.

Naturally Gluten Free – There’s no need to swap out regular flour or hunt for gluten free substitutes here. Every single ingredient in this recipe is naturally gluten free, so there’s zero guesswork involved.

A Healthier Way to Snack – These zucchini crisps are baked in the oven instead of deep-fried, and the almond flour coating adds healthy fats and protein instead of empty carbs. You get that satisfying crunch without the guilt.

Ingredients

• 2 medium Zucchini
• 1 tbsp Olive Oil
• 1/4 cup Almond Flour
• 1/4 cup Grated Parmesan Cheese
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

How to Make

Step 1

Preheat oven to 225F and line two baking sheets with parchment paper.

Step 2

Slice the zucchini into very thin rounds and pat them dry with paper towels to remove excess moisture.

Step 3

In a bowl, gently toss the zucchini slices with olive oil until lightly coated.

Step 4

In a small dish, mix the almond flour, grated parmesan cheese, salt, and black pepper.

Step 5

Dip each zucchini slice into the dry mixture to lightly coat both sides, then place them flat on the baking sheets.

Step 6

Bake for 90 to 120 minutes, flipping halfway, until the crisps are golden brown and crunchy, then cool on a wire rack.

Helpful Tips

Slice the Zucchini as Thin as You Can

The thinner your zucchini rounds are, the crispier they’ll get in the oven. Try to aim for slices that are about 1/8 inch thick or even a little less.

If you have a mandoline slicer, this is the perfect time to use it because it gives you perfectly even slices every time. Uneven slices mean some will burn while others stay soft, and you don’t want that.

If you’re using a knife, just go slow and steady. It doesn’t have to be perfect, but try to keep them as consistent as possible so they all finish baking around the same time.

Removing Moisture Is the Most Important Step

Zucchini holds a lot of water, and that water is the biggest enemy of getting a crispy result. After slicing, lay all the rounds out on a layer of paper towels and pat the tops dry with another layer.

If you want to go the extra mile, lightly sprinkle the slices with a tiny pinch of salt and let them sit for about 10 minutes. You’ll actually see little beads of moisture come to the surface, then you just blot it all off with fresh paper towels.

Don’t skip this step or rush through it. If the slices go into the oven wet, they’ll steam instead of crisp up, and you’ll end up with soggy chips no matter how long you bake them.

Go Easy on the Olive Oil

You only need enough olive oil to give the zucchini slices a very light coating so the dry mixture sticks. One tablespoon is plenty for two zucchinis, so don’t be tempted to add more.

Too much oil will make the slices greasy and they won’t crisp up properly. When you toss them in the bowl, every slice should look barely glossy, not dripping or shiny.

If it helps, you can also use your fingers to lightly rub the oil onto each slice instead of tossing. This gives you more control and makes sure you’re not overdoing it.

You Might Also Like

• Gluten Free Buffalo Cauliflower Bites
• Gluten Free Cheesy Zucchini Bread
• Gluten Free Crispy Onion Rings
• Gluten Free Crunchy Cheese Crisps
• Gluten Free Fried Mozzarella Sticks

Frequently Asked Questions

How do I get my zucchini crisps to turn out crispy instead of soggy?

The biggest secret is removing as much moisture as possible from the zucchini before baking. After slicing them, lay the rounds on a paper towel and sprinkle lightly with salt, then let them sit for about 10 minutes. Pat them dry thoroughly before coating.

Also, make sure you spread them out in a single layer on the baking sheet with space between each slice. Overcrowding traps steam and leads to soggy crisps instead of crispy ones.