Zucchini Chips

Posted on December 21st, by Helen in Diet. 7 comments

Zucchini Chips

Kale chips are so two thousand and late. Oven Baked Zucchini Chips are the new hip chip without the need for dip. Why am I not a rapper, already?

This easy-to-make recipe is courtesy of my stateside dietitian friends, Lyssie and Tammy Lakatos a.k.a. The Nutrition Twins. According to them, a whole cup of zucchini only contains 35 calories. Plus, it’s rich in vitamins A and C, which serve as powerful antioxidants and anti-inflammatory agents, helping to prevent flus and colds and other diseases that exhaust you. Perfect for this time of year!

Oven Baked Zucchini Chips

Makes 5 servings

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins


• ¼ cup dry whole wheat breadcrumbs

• ¼ cup grated fresh Parmesan cheese

• ¼ teaspoon seasoned salt

• ¼ teaspoon garlic powder

• ⅛ teaspoon freshly ground black pepper

• ¼ cup unsweetened almond milk (you could also use skim milk)

• 2½ cups (1/4-inch-thick) slices zucchini

• Cooking spray


1. Preheat oven to 425 degrees.

2. Combine first 5 ingredients in a medium bowl stirring with a whisk.

3. Place milk in a shallow bowl and dip zucchini slices in the milk, then dredge them in breadcrumb mixture.

4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.

5. Bake for 30 minutes or until brown and crisp. Enjoy!

Nutritients per serving: Calories: 60, Fat: 1.9 g, Carbohydrates: 7.4 g, Fiber: 1.8 g, Protein: 3.4 g


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