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Healthy Zucchini Chips

Rated as 3.9 out of 5 Stars
0

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

55 m servings 478
Original recipe yields 2 servings

Directions

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  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 53.3 28.4 45 1065 Full nutrition

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Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

These were ok but tooo much pepper and garlic. They cooked in about 20 min. not 30. not making again.

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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...

Easy and tasty!

Great ! Breadcrumbs stick well for me, maybe because I add a little more cheese (emental not parmesan)... I Followed the rest of the reciepe, and it took only 15min to cook...

These were ok but tooo much pepper and garlic. They cooked in about 20 min. not 30. not making again.

Very good, great flavor and easy to prepare. Great way to use up that zucchini from the garden!