Baked Zucchini Chips Recipe -
Baked Zucchini Chips Recipe
  • READY IN 30 mins

Baked Zucchini Chips

Recipe by  

"I love using these as a healthier alternative to fries or chips with my meals. Very yummy!"

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
  3. Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.
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  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2014

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 !

Most Helpful Critical Review
Jun 04, 2014

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.

Jun 05, 2014

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.

Jul 10, 2014

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!

Aug 02, 2014

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.

Aug 01, 2014

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.

Jul 31, 2014

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.

Aug 08, 2015

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).


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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