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2012Oven Baked Zucchini Chips
Being the massive pinterest fan that I am, I am on the site, well, quite often to say the least. Through my pin browsing, I kept coming across these baked veggie chips of all sorts! Zucchini, sweet potato, kale, etc. and they all looked so delicious so I thought it’s about time I make some of these!
I have to admit I have never been a huge zucchini lover, and I think it’s honestly because I just don’t ever use the vegetable often in my cooking. I’m not really sure why, because after making this recipe, let me tell you, I’ll be using it a lot more!! Yum!
These chips are incredibly simple to make, and the only time consuming portion is the amount they actually need in the oven. Aside from cooking time, they are quick and easy to whip up. They are low in calories (about 60 calories for 20 chips!), low in fat, and they totally satisfy a “bad chip” craving! 
I love the pungent flavor that the parmesan adds, and I love that these chips are light and crispy not heavy or greasy!
- 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
- Preheat oven to 425 degrees.
- Combine first 5 ingredients in a medium bowl stirring with a whisk.
- Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
- Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
- Bake for 30 minutes or until browned and crisped.
- Enjoy!
Can you say deliciousness?! Yes, they are THAT good. Go make them, go make them now Here’s one more picture, just for good measure… is your mouth watering yet?
Christal
Nutritionist in the Kitch
Maria
Made these last week for my family. They loved them! I used skim milk and panko crumbs. I’m making them again tonight, double the amount made last time because of how fast they went! Thank you for the awesome recipe!
Christal
You are very welcome Maria!
Annie
I tried these tonight after wanting to try them for a while now. I put my oven at 425°F and put the zucchini slices in for 30 minutes but they were completely burned when the timer rang, like they were all black
Any suggestions? I made them as a healthy substitute to french fries to make my chicken finger meal a little healthier!
Christal
Hi Annie! I’m not sure why they may have burnt, perhaps your oven is hotter than mine?! Or the slices may have been thinner which is why they burnt! I would give them another go but keep an eye on them, and try the oven at a lower heat! Sorry they didn’t turn out!
Usoposo
Great idea! I’ll try them tonight. I was just wondering why you use milk to dip them in instead of egg. I would have guessed that you get a firmer and more uniform coating with the egg…
Just really curious about it
Christal
I find the egg to be too heavy for the zucchini! You can always try with egg though!
jacquie
I tried these for a Scentsy party and I wasn’t too impressed. The only thing i may have done wrong was i used italian seasoned bread crumbs so the seasoning seemed either too much or off. And they weren’t crispy. They were chewy. All in all, I don’t think i would do it again.
Christal
Hmm! I’m sorry they didn’t work out for you! I wonder if the breadcrumbs were what threw them off? Sorry Jacquie!
Alicia
425 was too hot. I tried them after 15 minutes and they were tasty. The next time I’m going to lower the temperature.
Christal
Ok! Yeah I guess it varies from stove to stove!
Heather
Do you know how many carbs are in these, like for every 5 or so?
Christal
Hey Heather, you should be able to figure it out with the nutritional facts box! Or enter the ingredients into a calorie calculator such as my fitness pal! I’d assume it’s rather low because these are zucchini!
Charlotte Sherman
Glad accidently found this recipe, and your blog!! I just printed it and will be making it tonight with dinner. I’m going to replace the bread crumbs with a gluten/wheat free alternative and use either rice or almond milk (we will have to leave out the cheese). Have you tried this with sweet potatoe? I think I might throw in a couple of those also. Im rating the recipe on it’s very high potential of being totally delish, the on the awesome photos!!
Christal
I haven’t tried sweet potatoes! Let me know how it goes! Enjoy!
Kristin @ Dizzy Busy and Hungry!
Found your blog through Zemanta. Love it! I am following you on Facebook as well. Your photos are gorgeous!
Christal
Thank you so much Kristin!! Glad to have you followinG!
rachael
can you use soy milk?
Christal
Absolutely!
Donna
For your gluten-free followers…using ground pepitas (pumpkin seeds) ….I do mine in my coffee grinder…..instead of wheat flour works beautifully and complements the zucchini nicely!….
Fabulous apèro fare here…Thank you so much for this wonderful idea.
Christal
I’ve never tried that before! What a great idea. I will definitely be giving it a try!
Crystal
Im trying these tonight, sound super yummy. Just wondering if they should be placed in a single layer on the cooking racks or is piled ok? Also can u recommend any dips?
Christal
I would definitely place them in a single layer! They will not cook evenly if you pile them!
A great dip would be something simple made from greek yogurt, with chives, and maybe a ranch dressing packet – I would look for a natural/organic brand! 
Enjoy the chips – they are fantastic just on their own too!
Myriam
Hey Christal ! Do you think I could make these vegan by using daiya instead of parmesan ? Or nutritional yeast maybe ? They look amazing !
Christal
Definitely! I would go for the nutritional yeast instead of the daiya just because the daiya might be “too heavy” if that makes sense!
Susan Breiland
I baked these for 40 minutes and could not get them to crisp up. Finally served them soft. Any suggestions on how to get them crisp?
Christal
Did you have them on a cooling rack not directly on the pan? If directly on the pan they don’t get heat from both sides and won’t crisp as fast!
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Kayla
Have you tried freezing these? Just wondered if they’d do ok?
Christal
Hmm.. I haven’t! I’d be worried that once defrosted they would go mushy
It’s worth a try though, with just a few to test out! Let me know how it goes!
Misty
So, I joined this new co-op today called Bountiful Baskets & in my basket full of yummy fruits and veggies I had 2 very beautiful zucchinis! I love zucchini, my husband does not. So I googled amazing zucchini recipes & landed here. (Yay!!) Anyways, I made these chips today for my family (I have a 4 year old & and 8 year old) and they loved them. EVERYONE! Even hubs.
So thanks so much for this awesome recipe! I’ll be stopping by more often to see what yummy you are offering up.
Christal
That’s awesome Misty! I love that the kiddies likes them too – sneaky way to get veggies into the kids!
Kishagd
These are fantastic. I messed up by mixing everything together to make a mush before fully reading the directions. I know, really smart. At that point I was also out of milk. So I found some evaporated milk and made a 50/50 mixture with water, dipped each zucchini slice in the milk mixture then pressed the mush onto each side of the slice. Then I sprinkled everything with more bread crumbs and finished with a coat of oil spray. Finished in 25 minutes and was delish!
Christal
I’m glad it still worked out for you Kishagd! Way to improvise! I always have to do that in the kitchen when testing out recipes!
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Lynn
I would love to make these,,,the only thing I am concerned about is whether I have an oven-proof rack to bake them on. I have “cooling racks” ,,,,do you think they would work?
Christal
I think cooling racks would work fine!
Ramona
I am going to try these but I am wondering if I could use ground flax seed or ground sesame seeds to replace the flour! Any suggestions to make it gluten free?
Christal
Hey Ramona! You could try almond or chickpea flour!
momizgreat
hi! i always automatically change recipe in my head to GF as I read…! My daughter is gluten free like me, but also cannot do dairy, so I use gluten free bread crumbs, and rice milk. (we can’t do almonds either). yummm can’t do cooking spray, so non stick foil, or bruch broiler tray with olive oil. crystal, Please comment if you disagree, don’t wanna disappoint you! you are so impressive and a great idol! xo
Christal
Hi! I think that is absolutely fantastic that you are able to just adapt and overcome! It’s so important with food allergies or intolerances to be flexible and know how to work with what’s out there so that you can still enjoy food and keep it healthy, that is inspiring in itself! Good for you, and thank you for the encouraging words!
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susan
I just picked up some zucchini’s at the farm stand. I usually make zucchini sticks, but I am going to give these chips a try!
Christal
With farm fresh zucchini, they will be even better!
Enjoy Susan!
MARY JANE LAEMMERMANN
These look yummy! Is it better to serve these hot or cold? I would like to take to a party but no source of heat available to warm up them up.
Christal
Hi Mary! Hot or cold they taste great both ways but I wouldn’t let them sit too too long before serving, everything is better fresh!
Sarah
These are absolutely fantastic!
Christal
Thanks Sarah!
Karielyn
Hi! Thanks for sharing your wonderful recipe! I made these yesterday as a vegan version and they turned out really good. Here’s my post if your vegan readers want to check it out: http://thehealthyfamilyandhome.com/vegan-oven-baked-zucchini-chips/
Thanks! Karielyn : )
Christal
Thanks for sharing the vegan version of the recipes! Looks great!
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Maricelle
This looks incredibly yummy Christa! Thank you for sharing the recipe. I´ll definitely give this a try.
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Lanna
These sound wonderful! Can’t wait to try them! Thanks for sharing.
Dorothy Budd
I have not tried your Zucchini – Chips but I will as soon as i can get to the store, I think these would be great for Weight Watchers , it would not be so hard to figure out the points.thank you so much Dottie
Christal
No problem Dottie!
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Dorian
I really want to try these but do you think these would work with no bread crumbs at all?
Thanks!
Christal
Hi Dorian! Yes I have seen on another blog someone who made them with no breading and they work out great too! Here is the link!http://vittlesandbits.blogspot.nl/2012/03/baked-zucchini-chips.html
Bonnie
Thanks for publishing the recipe. I saw this on Pinterest but could not find the actual recipe. It took me quite a while to track down your website and the actual recipe. I sure wish people would include the original website when they pin something.
These chips look so good. I hope to make some this weekend.
Christal
Im glad you eventually found my site! Hope you enjoy the chips! Thanks Bonnie!
Desiree
Looks really great!
I’ll try it this weekend, and hope the kids will like eating zucchini more often after this.
Christal
Thanks Desiree! These chips are definitely a picky eater pleaser!
Anne
It look delicious! Nedd to try it!
Susan
Sounds like a great recipe. I am on a very low sodium diet for health reasons, will substitute no salt seasoning salt. Will check out other recipes you might have that I can adapt to my needs.
Christal
Thanks Susan! I hope you can find other recipes that suit your needs!
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Donna M Crescenzi
I noticed there are 5 servings… how much equals one serving?
Christal
Hi Donna, it really depends on how thin you slice your zucchini. The nutritional information is based on about 20 chips per serving!
Kaush
Hi Christal, So I am obsessed with French Fries, and have bad cholesterol, how can I make them better for me!! These Zucchini Chips look fantastic.
Christal
Hi Kaush! Have you seen my post for Carrot and Sweet Potato fries?? They are low in fat and calories and delicious! Here is the link http://www.nutritionistinthekitch.com/2012/08/26/carrot-sweet-potato-fries/
suzanne
These look amazing….I am going to make them tonight, andw a garlic aoili that I always serve w my eggplant fries. Mayo (or Greek yogurt }) with fresh garlic, lemon juice, a lil chili powder, salt, ppper, and parsley mixed together. I rarely use a recipe, sorry I don’t have measurements…
Take care
Suzanne
Psnthnx for the recipe, I’m excite!
Christal
That sounds delicious Suzanne! Thanks for the feedback!
Jeny
Thank you Christal,
I can´t wait to bake! se ven deliciosas estas ricas calabacitas! yumm!
I really appreciate you share this healthy recipie. I´m in Mexico, wher we have 1st in children´s obesity. and I´m mother of two kids, one of them is overweight and some time I don´t know what kind of snak could be atractive for him. Finally i found something that could work.
Thank you!
Christal
Yes! This is a perfect healthy snack for the kids! Thanks for the feedback Jeny!
shannon
I am trying these on the weekend a friend has just given me enough of these beauties to make chips for the whole city Thanks
Christal
Lol! Send some over this way, I plan to make some more very soon!!
Kate
I’ve been making these for years….they’re even better if you make a dip with 50/50 mixture of low-fat or fat-free ranch dressing and horseradish….takes it to a whole other level!
Christal
Oo! I love horseradish! That would be delicious!
Frank
I am an Italian was raised by my Nana cause parents owned a sm market in Ma.Anyway was raised on a farm use to make eggplant parm. Have been useing Zuccinni for the longest time,but never tryed these. Boy was I missing out thank you for the recipe.
Christal
Your welcome Frank!
Tammy Bilodeau
Oh am I so glad I stumbled across your blog. Another prairie girl here…and always looking for ways to use up and enjoy the abundance of zucchini each year. Thanks again
Christal
Hi Tammy! Glad you liked it!
Carrie
My five-year-old daughter and I made these tonight. It was an easy dish for her to make. She loved the chips and enjoyed snacking on the raw zucchini while we made it together. Thanks so much.
Christal
I love to hear that! Kids should always have healthy choices to snack on! I’m glad you both liked them!
Momma Carp
I made these last night and boy were they delish. It’s actually the first time I’ve ever eaten zucchini in any form. New love
Christal
Glad you liked them!
sherri gregersen
Sounds divine; can you make them gluten free?
Christal
Hi Sherri!
If you can find gluten free breadcrumbs, which I know are carried in some stores, or you can make your own, then yes, this recipe could definitely be gluten free!
yumgoggle
These are so perfect for snacks. Healthy veggies are my kind of snacks. I bet the kids will love these.
Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!
Christal
Thanks! I will check out your gallery!
Hilary
Oh man, these look unreal! Going to bike to the grocery store and pick up some zucchini now
Thanks for the recipe! Also: always nice to discover a fellow Canadian blogger!
Christal
Thanks Hilary! They are amazing!
Hilary
I tried them and they’re GREAT! Thanks again!
Christal
I’m glad you liked them Hilary!
Tamara
Christina, can they be held over so I can eat them the next day? THey look wonderful, and I would love to be able to take them to school
Christal
They can definitely be eaten the next day! Just put them in a Tupperware and they should stay crispy!
Eva @ 1 Big Bite
I could eat the whole bowl! Zucchini haven’t been on my plate for a long while with no reason, but now I am craving your chips. I have to try this.
Christal
They are delicious! I almost ate the whole batch too!
Nicole
I made these the other night and my kids couldnt get enough! DELICIOUS!
Christal
That’s great to hear! I have another veggie chip/fries recipe coming on the blog very soon!
Kim
Yummm! Christal! OK, I’ll have to try these too. And may I say, your photography is lovely. You make the food look like a work of art!