Oven Baked Zucchini Chips


Looking for a crunchy snack to replace your bag of chips? Here is a tasty option for you to try out. Thanks to skinnyms.com for this delicious recipe!

Prep Time: 10 mins

Oven: 425 degrees

Total Time: 50 mins

Makes 4 servings


  • 1 large zucchini, cut into 1/8” slices
  • 1/3 cup whole grain breadcrumbs or Panko
  • ¼ cup finely grated parmesan cheese, reduced fat
  • ¼ teaspoon black pepper
  • Sea Salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons low-fat milk

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

TIP: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |