Freezer Bread Butter Zucchini Chips
Transform your garden-fresh zucchini into a crave-worthy, crispy snack with these Freezer Bread Butter Zucchini Chips! Coated in a rich blend of melted butter, garlic, onion, and spices, then enveloped in a crunchy breadcrumb and Parmesan mixture, these oven-baked chips deliver maximum flavor with minimal effort. The recipe is perfect for meal prepping: bake, cool, and freeze for an easily reheatable snack or side dish that stays golden and crispy even after freezing. With just 20 minutes of prep and simple ingredients, these zucchini chips are a healthier, homemade alternative to store-bought options—perfect for satisfying cravings or impressing guests at your next gathering. Optimize your snack time with this easy, freezer-friendly zucchini recipe!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 6 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups breadcrumbs (plain or panko)
- 0.5 cup grated Parmesan cheese
- as needed non-stick cooking spray
Instructions
Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper or silicone baking mats.
Wash the zucchinis thoroughly and slice them evenly into thin rounds, about 1/8-inch thick.
In a microwave-safe bowl, melt the butter until fully liquid (about 30-45 seconds). Stir in the garlic powder, onion powder, dried parsley, salt, and black pepper until well combined.
In a separate medium bowl, mix together the breadcrumbs and grated Parmesan cheese.
Using your hands or a fork, dip each zucchini slice first into the melted butter mixture, allowing any excess to drip off, and then coat it in the breadcrumb-Parmesan mixture. Press lightly to ensure the coating sticks.
Place the coated zucchini slices in a single layer on the prepared baking sheets, making sure they do not overlap.
Lightly spray the zucchini slices with non-stick cooking spray. This helps them become extra crispy during baking.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy.
Let the chips cool completely on the baking sheets. For freezing, arrange the cooled chips in a single layer on a clean baking sheet and freeze for 1 hour.
Once frozen, transfer the chips to an airtight freezer-safe container or resealable freezer bag. They can be stored in the freezer for up to 3 months.
To reheat, preheat the oven to 375°F (190°C) and bake the frozen chips for 8-10 minutes, or until warmed through and crispy.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 7464 mg | 325% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 40.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
