Recipe by KRISRIZZIO
"A quick, healthy way to use some of that zucchini from your garden!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium zucchini, cut into 1/4-inch slices
seasoned dry bread crumbs
ground black pepper
grated Parmesan cheese
The first time I made these, I followed the directions exactly and the zucchini chips weren't terrible, but seemed to be lacking something. The next time, I doubled the parmesan and added garlic powder and basil. I also experimented with the thickness of the slices, finding that thinner was crispier. I'm glad I gave these a second shot becasue they turned out much better
I made exactly as written and am sorry to say I was disappointed. I really wanted to like these since so many from the exchange have recommended this recipe. I guess it boils down to the fact that when I think of the word "chip" I think of something that would have a bit of a crisp or crunch. That was not the case with this recipe. I think I'll just stick to roasting my zucchini with a simple olive oil/fresh herb marinade. I do appreciate, however, you sharing this recipe as I truly like to experiment with new dishes.
I truely can't rave enough about how delicious, easy, and healthy these were!!! I was a little concerned that this was going to be labor intensive but it only took about 10 minutes to prepare. I just sliced the zucchini in rounds, and then I dunked them in Egg Beaters to save on calories and for the convenience, and then dunked them in the bread crumb mixture. I used seasoned bread crumbs and added extra garlic powder since my family are garlic lovers. And just popped them on a cookie sheet sprayed with a little Pam! After 7 minutes in the oven, I flipped them around with a spatula. Just as a side note, you don't have to be careful flipping them around, they stay together pretty well. Then put them back in the oven for another 10 minutes. I served them with both marinara and ranch dressing on the side. I made 2 full cookie sheets worth of these and they were scarfed down SO quickly!! I had men that are not at all health concsious raving about them and their wives begging for the recipe. I am really making an effort to lose weight, I'm down 20 pounds, and recipes like this that are delicious and not obviously "health food", make entertaining and hosting really fun for me again. These really do need to be served right out of the oven, I think you could prep them ahead of time to the point of the cookie sheet and then pop them in the oven when company came over. Thank you for the excellent recipe!!
Thanks to the reviews of others, this recipe was a hit in our house. I added garlic and onion powder, Italian seasoning, red pepper flakes and parm. cheese to the dry ingred. I added LA Gold (hot sauce) to the egg mixture. Before cooking, I did spray the zucchini chips with cooking spray - and again when I tuned them over. I upped the oven temp. to 500 degrees after flipping the chips - and cooked them for an additional 6 minutes total on second side. They did get brown, crispy and delicious. With these additions, the recipe is wonderful - even for those who aren't zucchini lovers.
These were great. Quick, easy and low calorie. I also add garlic powder to breadcrumbs. To make them crispy spray tops with cooking spray before putting in the oven. After you turn them over spray the tops again. They will be crispy on both sides.
I'd actually rate this a 4.5: 4 from me, 5 from my husband. My husband LOVES these. These are the only food I've ever prepared (and I try tons of new recipes) that he has ever specifically asked me to make again. I doctored the seasonings (added garlic salt, cayenne pepper, italian seasoning, while using seasoned breadcrumbs) and i actually didn't care for them. They are in the oven now (after many many pleas) made according to the recipe, so maybe I'll like them more this time. I did use the suggestion to spray w/Pam before cooking and after flipping and they did turn out pretty crsipy for oven-baked. Thanks for my husbands new favorite recipe! EDIT: I now LOVE these and make them all the time w/no extra seasonings. I use panko and/or seasoned bread crumbs, depending on what i have on hand and I never measure anymore, just dump and go. I also don't flip (I'm lazy ;) ) mid baking and they're still nice and crisp. Solid 5 at the LTH house and a staple side for grilled burgers.
Used a whole egg to coat. Added freshly grated parm cheese to bread crumbs as well as a little salt, onion powder, and garlic powder. I after dipping the zucc's...I dipped and breaded again. Set in the fridge for an hour to set the breading and then baked (on a pizza stone). A very good alternative to fries. Good flavor if you want to kick up those diet taste buds!
Love fried zucchini, but hate the mess. Plus I always eat too much and regret it later. This is a great alternative. Easy, no mess and much healthier. No queasy tummy later either.
* 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: 15
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make crispy, low-calorie baked zucchini chips.
See how to make this popular low-calorie crispy snack.
Homemade tortilla chips with cumin and lime juice.