Vegetables - Zucchini Chips - Oven Baked

Vegetables - Zucchini Chips - Oven Baked

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (large) zucchini, cut into ⅛" - ¼" slices

  • cup whole grain breadcrumbs, optional Panko

  • ¼

    cup finely grated parmesan cheese, reduced fat

  • ¼

    teaspoon black pepper

  • Kosher or sea salt to taste

  • teaspoon garlic powder

  • teaspoon cayenne pepper

  • 3

    tablespoons low-fat milk


Preheat oven to 425 degrees. Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. Or, place zucchini on a wire rack sprayed with non-stick cooking spray. If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container. NOTE: Zucchini Chips will continue to get crispier while cooling. NOTE: For gluten free chips, use gluten-free bread crumbs.


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