Reviewed: Aug. 3, 2009

I had a huge zucchini given to me by a neighbor, so I gave this recipe a try. It tasted a lot like eggplant parmigiana, but I was looking for something crispier. If I try this again, I'll try to slice even thinner. Personally though, I think zucchini is best marinated in Italian dressing and grilled on a skewer!

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Amninta

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Champaign, Illinois, USA

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Reviewed: Aug. 2, 2009

These were DELICIOUS! I didn't have breadcrumbs so I ground up saltines, which made it a little too salty. I gave it 5 stars because I know they would have been perfect with the breadcrumbs. I added garlic powder, onion powder and some dried herbs- my 8 year old couldn't get enough of these! I will be making these again!

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April P.

Cooking Level: Expert

Living In: Wauseon, Ohio, USA

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Reviewed: Aug. 2, 2009

These came out great! I added a little garlic powder to the bread crumb mixture, and whisked in a little water to the egg white to make sure I had enough to coat all the zucchini slices. I actually baked at 375, since I had something else in the oven, so my baking time was about 7 minutes on each side. Came out golden brown, crisp and delicious!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 1, 2009

These are healthy, easy to make, and delicious dipped in ranch dressing or marinara sauce! I usually cut down on the parm. a little though to reduce the fat & cals! A great way to use up all that summer zucchini and yellow squash.

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misscait21

Cooking Level: Intermediate

Home Town: Titusville, Pennsylvania, USA

Living In: Erie, Pennsylvania, USA

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Reviewed: Jul. 30, 2009

This was good. I added some italian seasoning, crushed red peppers, garlic powder and doubled the parmesan cheese. Next time I may only use 1/4 cup more parmesan cheese. Sprayed the tops with pam.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 27, 2009

I usually have luck with this site but, this recipe wasn't very good. I found the zucchini soggy and bland.

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Emilie

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Reviewed: Jul. 25, 2009

Not much flavor to these - they smelled way better than they tasted.

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lgilli

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Reviewed: Jul. 25, 2009

deeeeelicious!

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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Jul. 22, 2009

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.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Jul. 19, 2009

This is a good base recipe. I cut this recipe in half for a trial run and made my own bread crumbs from low-carb bread. I think this could use some spices, perhaps some homemade taco seasoning, cajun seasoning or italian seasoning. I might add more parmesan cheese next time. I like the way this recipe prepares zucchini that's not over greasy or smothered in cheese sauce. I served it with my zesty ranch dip. Very nice.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 13, 2009

SO good! I love zucchini but have a hard time cooking it without making it mushy. These were crisp and tasty! I also added onion powder and doubled the Parmesan. I threw them into the broiler for the last two minutes for a little extra crisp. Slice them thin because the thicker ones end up soggy.

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JTHOMA33

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 13, 2009

Nice alternative to fries.. I adjusted the spices as other reviews suggested, including a couple dashes of hot sauce in the egg mixture. Also, I used whole eggs instead of egg whites, with no apparent drawbacks. I tried some double dipped, as some reviewers suggested, and I prefered the once-dipped. Twice just gave them too much breading.

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Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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Reviewed: Jul. 12, 2009

LOVED this! I followed the recipe exactly, and only had one problem-there just wasn't enough egg or breading to do my whole zucchini(I halved the recipe). I will make this again and just halve the zucchini and nothing else. I may add some seasonings too, this recipe is one I think will be fun to play with!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Yumm-O! I really liked these and I've never been a big fan of zucchini. Used egg substitute in place of the egg whites and added garlic powder per some reviews. I also sliced them thinner and baked them for an extra 5 minutes on each side for some extra crunchiness. They were wonderful with some spicy ranch for dipping. Glad I bought some extra zucchini!

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princesa97

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Reviewed: Jul. 7, 2009

I made the recipe as written, and we thought these were just ok. I should've followed the advice of others and added some additional spices/seasonings to the bread crumb mixture. The end product just wasn't worth the time and effort.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jul. 6, 2009

Family loved them, but I miss the fried ones. Good healthier alternative.

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 25, 2009

I added fresh basil and some extra parmesan. They were really good while they were hot, but when they were cooled they lost their crisp and were a little soggy.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 23, 2009

a little bland

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Colleen

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Reviewed: Jun. 21, 2009

I have a dehydrator and have had many yummy zucchini chips when dehydrated. This on was not so good in my opinion. However, that being said my husband and daughter liked them. I thought they were soggy and not very tasty, though.

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Chloe3032

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Reviewed: Jun. 18, 2009

very good and easy to make

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Baked Zucchini Chips

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