Easy Baked Zucchini Chips
This quick and easy recipe for baked zucchini chips is a delicious way to use your glut of summer zucchini. They work well as a side dish or as a starter with your favourite dipping sauce.
Ingredients
Serves: 4
- 55g dried breadcrumbs
- 4 tablespoons grated Parmesan cheese
- 2 eggs, beaten
- 3 zucchinis - ends trimmed, halved and cut into strips
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 220 degrees C. Line a baking tray with aluminium foil and spray with cooking spray.
- Stir breadcrumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
- Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll in breadcrumb mixture to coat. Transfer coated zucchini chips to the prepared baking tray.
- Bake zucchini chips in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.
Watch a video of it being made…
Easy Baked Zucchini Chips
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Reviews and Ratings
Global Ratings:
(250)
Reviews in English (180)
Great way to get in the veggies and husband approved, which is a real feat! I had about a 2" thick piece of zucchini. Cut it into 3 inch sections, and then cut each "tube" into 6 spears. I used Panko crumbs and Parmesan, added garlic, salt, Italian seasoning and lemon pepper. Baked them for 25 minutes on a pizza stone, no spray. Delicious! Thank you for submitting. - 11 Feb 2015 (Review from Allrecipes USA and Canada)
Light and Crispy! Such a great crunch! Will definitely make again! I rolled them in seasoned flour, then dipped in egg, and finished in a combo of panko and parm. I put them in the pan and sprayed them with Pam. Sooo yummy! - 01 Jul 2015 (Review from Allrecipes USA and Canada)
As is this is kind of bland and 3 stars. I made a batch of them with a packet of dry ranch seasoning mixed into the bread crumbs and parm, much better that way nice and crunchy with a good flavor. With seasoning I'd give it 5 stars, dunk these in ranch for a tasty appetizer or side dish. - 16 Nov 2015 (Review from Allrecipes USA and Canada)