Baked Zucchini Chips

    20 minutes

    Zucchini is cut into thin slices then crumbed and baked in the oven to create crunchy zucchini chips that are ideal as a side dish or a pre-dinner nibble.

    741 people made this

    Serves: 4 

    • 1/2 cup (60g) dry bread crumbs
    • generous pinch of salt and ground black pepper
    • 2 tablespoons grated Parmesan cheese
    • 2 egg whites
    • 2 medium zucchini, cut into 1/2cm slices

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 245 degrees C.
    2. In one small bowl stir together the breadcrumbs, salt pepper and Parmesan cheese. Place the egg whites in a separate bowl.
    3. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking tray.
    4. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy

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    Reviews in English (590)


    it was a great zucchini dish, a nice change...l used the leftover bread crumb mix to top my baked potatoes too. I added it to them 10 mins before they were ready and it was FANTASTIC. I will DEFINATELY make this dish again!! Thanks for sharing.  -  15 Feb 2012


    The first time I made these, I followed the directions exactly and the zucchini chips weren't terrible, but seemed to be lacking something. The next time, I doubled the parmesan and added garlic powder and basil. I also experimented with the thickness of the slices, finding that thinner was crispier. I'm glad I gave these a second shot becasue they turned out much better  -  02 Sep 2007  (Review from Allrecipes USA and Canada)


    I truely can't rave enough about how delicious, easy, and healthy these were!!! I was a little concerned that this was going to be labor intensive but it only took about 10 minutes to prepare. I just sliced the zucchini in rounds, and then I dunked them in Egg Beaters to save on calories and for the convenience, and then dunked them in the bread crumb mixture. I used seasoned bread crumbs and added extra garlic powder since my family are garlic lovers. And just popped them on a cookie sheet sprayed with a little Pam! After 7 minutes in the oven, I flipped them around with a spatula. Just as a side note, you don't have to be careful flipping them around, they stay together pretty well. Then put them back in the oven for another 10 minutes. I served them with both marinara and ranch dressing on the side. I made 2 full cookie sheets worth of these and they were scarfed down SO quickly!! I had men that are not at all health concsious raving about them and their wives begging for the recipe. I am really making an effort to lose weight, I'm down 20 pounds, and recipes like this that are delicious and not obviously "health food", make entertaining and hosting really fun for me again. These really do need to be served right out of the oven, I think you could prep them ahead of time to the point of the cookie sheet and then pop them in the oven when company came over. Thank you for the excellent recipe!!  -  10 Jul 2007  (Review from Allrecipes USA and Canada)