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Baked Zucchini Chips


"A quick, healthy way to use some of that zucchini from your garden!"
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15 m servings 92 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 340 mg
  • 14%

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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 475 degrees F (245 degrees C).
  2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
  3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 574
  1. 761 Ratings

Most helpful positive review

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...

Most helpful critical review

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 th...

Most helpful
Most positive
Least positive

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...

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. ...

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 (...

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 sp...

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 as...

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...

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.

Used Japanese bread crumbs(Panko) and added seasoning salt. I cooked with a convection oven to get them a little more crispy.

i added garlic salt, garlic powder, onion powder, and used seasoned breadcrumbs (garlic and herb). i also drizzled the pan with a little melted butter since i was out of cooking spray (oops). ...