Recipe by laureng
"I love using these as a healthier alternative to fries or chips with my meals. Very yummy!"
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zucchini, sliced into 1/4-inch rounds
Italian-seasoned bread crumbs
grated Parmesan cheese
Made this the other night for myself, i only used one zucchini & instead of olive oil i used butter.. I mixed my bread crumbs with Kraft Parmesan cheese that comes in the green plastic container & basil.. I cooked on 450 for 30 min.. Came out perfect ! Oven needs to be higher and longer cooking time or they will be mushy like pervious user stated !
Unfortunately, as often happens with baking rather than frying, the zucchini chips just didn't even come close to being crisp or even slightly crunchy. At 15 minutes baking, they hadn't browned at all, so I left them a little longer hoping they would get a little color. They never really reached an appealing color, and although the taste was OK, they were simply mushy. Sorry for the bad review, I know this is the first one, but we just didn't care for these.
I have made these several times. Learned really quickly that they need to be sliced very thin and at higher heat, 425-450. Thicker ones were always soft.
These were wonderful! Mine turned out really crispy. I sliced them thin and baked at a higher temp. 450° and watched them closely so they wouldn't burn. I also mixed in some parmesan with the bread crumbs before coating the zucchini. I'll definitely make these again!
I listened to the reviews and cut thin then cooked at 450 for 30 minutes. I used plain bread crumbs and seasoned salt. This was great. My husband said save this recipe.
What a fun way to use up zucchini! After reading reviews, I used a chip slicer for very thin slices. I baked at 350 & they were a bit soft. I preferred 2nd batch baked at 450. In the absence of italian breadcrumbs, I used plain bread crumbs with seasoned salt (I always liked the taste of culy fries.) Overall, I am very happy with this recipe.
I would listen to the prior reviews on this one. You NEED to cut them thin, and you NEED to cook them on 450 for at least 30-40 min in order to get the crispy factor. Loved it!! Great way to use the extra zucchini form the garden.
I used 1/2 cup of Panko Bread Crumbs (for crunch) & Italian Bread Crumbs (for flavor) mixed with Parmesan Cheese, Garlic Salt, and Rosemary. I also pressed the sliced Zucchini in between paper towels to get rid of some of the moisture. Dip them in egg before breading. Baked 25 minutes at 450 (turned after 15 minutes).
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Zucchini Chips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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