Baked Zucchini Chips

Baked Zucchini Chips

laureng

"I love using these as a healthier alternative to fries or chips with my meals. Very yummy!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 143 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

Read all reviews 30
  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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.

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...

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 br...

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.

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 ...

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...

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...

Turned out great! Tried it a second time and I added italian and sun dried tomato seasoning to the mixture and used egg instead of oil (also cooked a little longer, don't know the time just unti...

Other stories that may interest you