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Healthy Zucchini Chips

Rated as 3.81 out of 5 Stars

"These are amazing. I was so happy when I made these."
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Ingredients

55 m servings 478 cals
Original recipe yields 2 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 430 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Pour milk into a bowl. Combine bread crumbs, Parmesan cheese, garlic powder, and black pepper in a shallow bowl. Place zucchini slices in the milk; soak for 1 minute. Remove zucchini slices from milk and press each into the bread crumbs mixture until coated on both sides. Arrange coated zucchini slices on the prepared baking sheet.
  3. Bake in the preheated oven until chips are crisp, about 30 minutes.

Footnotes

  • Cook's Note:
  • Substitute unsweetened almond milk for the milk, if desired.
  • Editor's Notes:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts


Per Serving: 478 calories; 17 g fat; 53.3 g carbohydrates; 28.4 g protein; 45 mg cholesterol; 1065 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Saw a similar recipe and used this one as a basic starter. I used avocado oil in place of the milk, added dry cilantro, basil, garlic powder, smoked paprika and of course some salt. The only bre...

Most helpful critical review

I plan on making it again. I followed the recipe.

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Saw a similar recipe and used this one as a basic starter. I used avocado oil in place of the milk, added dry cilantro, basil, garlic powder, smoked paprika and of course some salt. The only bre...

Wow these are sooooo good. My three year old who hates veggies gobbled these up and asked for more "cookies." I found even using two zucchinis this recipe made enough breading for more like 4 ...

Everyone liked these. They were crunchy and the coating stuck. I did sub panko for breadcrumbs because it was what I had. Oven temp/timing may be off. Mine were done in about 14 minutes.

These were really good. Will be making them again.

Very good! I did use whole wheat seasoned breadcrumbs. This was enough to bread 2 small/med. zucchini. Mine baked for only 20 minutes, so keep an eye on that. I would make this easy recipe again...

Used eggs instead of milk. Timing depends on thickness... first time they were very thin and only needed about 15 minute; second time I made them thicker and needed about 30 minutes with turning...

I plan on making it again. I followed the recipe.

Dredged in egg, the italian seasoning, garlic powder, basil, and wheat bread crumbs. This version is a combination of several similar recipes. Taste great. Will do again.

I did not use the amount of pepper called for, and baked about 15 minutes longer, as I prefer a "crisper" zucchini texture. The taste was perfect, the mustard added just the right amount of zin...