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Oven Baked Zucchini Chips

by Skinny Ms.

Oven Baked Zucchini Chips
Why hit the vending machine when you can have a yummy superfood snack, like Oven Baked Zucchini Chips? Zucchini is one of our vegetable favorites. With the perfect combination of seasonings, this recipe turns a mild-flavored vegetable into a tasty, crunchy treat. Skip the processed bag of chips, and replace it with these fantastic Oven Baked Zucchini Chips. They’re only 99 calories per serving!

Oven Baked Zucchini Chips

Oven Baked Zucchini Chips

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |

Ingredients

  • 1 (large) zucchini, cut into 1/8" - 1/4" slices
  • 1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
  • 1/4 cup finely grated parmesan cheese, reduced fat
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons low-fat milk

Directions

Preheat oven to 425 degrees.

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. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with 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.

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

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

http://skinnyms.com/oven-baked-zucchini-chips/

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37 Responses to Oven Baked Zucchini Chips

  • Lesley says:

    It's great that it yields 4 servings, but how many chips count as 1 serving? Am I missing it somewhere?

  • Joe says:

    can an egg white be used for a sticker to hold the crumbs ?

  • tinmjafn says:

    Any suggested alternatives to milk? Perhaps eggs? Can't wait to try them.

  • Judy Ralston says:

    Could someone tell me how many ounces would make a serving? That should be easier than size since no 2 zucchini are the same.

  • jaykneepye says:

    I would love to make these for my vegan daughter.

    Do you have suggestions to replace the cheese and milk/egg white parts of the recipe?

    • Skinny Ms. says:

      Try using a little oil to toss the chips in before breading. I think there are vegan versions of the cheese.

    • Hollye says:

      Use vegan cheeses found in your local grocery although you may have to a health food store for a variety of cheeses. A light spritz of oil or grapeseed oil will work or non stick cooking spray then sprinkle the coating on top. You can also try soy or rice milk.

    • Victoria Bourne says:

      Try Nutritional yeast to replace cheese. It comes in a yellow flakey powder, tastes delicious and is one of the only vegan sources of Vitamin B12, as well as many essential amino acids. It tastes great sprinkled on popcorn that has been drizzled with flax oil and a dash of sea salt. You can sprinkle it on salads, pastas, any dish really to add a nice cheesy flavour boost. It will prob stick to the zucchini without liquid, just the moisture naturally on it after slicing. You don't need bread crumbs as the yeast acts as a light crisp delicate breading. Add some spices to the yeast to add flavours before coating the chips if you like. Try other kinds of vegetable chips too, kale is popular. As always though it is best not to bake them, as all cooking of vegetables destroys the nutrients. It is best to throw these chips in a food dehydrator where they will slowly be dried to a crisp at low temperatures so as to preserve all the nutrients and you don't need any oil.

      Want a creamy dip for these? Take a ripe avocado and blend it with a squeeze of lemon juice, a dash of sea salt. This replaces dips, sour cream for potatoes, sauces for pasta or rice dishes. Zucchini also makes great raw pasta for this sauce when you twist it through a spiralizer. You can then optionally add flax or hemp oil for omega 3's, tahini, nut or seed butters, fresh dill or other spices to taste, tomatoes or other soft veggies like zucchini or spinach. Omit the salt, throw in a banana and add some cocoa powder and you have a delicious chocolate pudding for desert.

      Another tip…for "mac and cheese" get some organic brown rice pasta. put a couple of Tablespoons of Sunflower seed butter, and a couple of flax oil and enough water to make it smooth. Done, yummy! Add some nutritional yeast for an even cheesier taste. Pumpkin seeds have a cheesy taste as well.

      Hope this helps! Happy Healthy Eating!

    • Ashley says:

      I don't know about the cheese, but I use almond milk for everything. I'm not vegan, I just like that it's actually a bit thicker consistency than skim milk but with 1/3 the calories. I don't notice any taste difference in cooking.

  • Kelly says:

    I can't wait to try these! They look scrumptious! Of course I'll likely blow the numbers out of the park because I want to dip them into ranch dressing! I also pinned it to my Pintrest board to share. Thanks!

  • ella says:

    I use oyster sauce instead of egg or milk with no salt as the sauce is salty enough. You can also get vegetarian oyster sauce.

  • I made these with 1-1/2 large zucchini and so I added 1/2 again of the other ingredients. They are very good. I ate the entire batch in one sitting. At first I wasn't too upset because they were healthy homegrown, organic veggies and I made my own breadcrumbs with sprouted grain bread to boot. Then made the mistake of counting the calories I just consumed. 600! And 72 carbs. :( At least it was clean, whole food right?

  • Daiquirri says:

    I let my toddler help make these! She had a blast and was excited to try them. I actually used both eggplant and zucchini. I am wondering how you store them? I notice they got very soft the next day.

  • ruth Reilly says:

    Can't wait to try, good for my weight watcher diet. Thank you Also a great thing to take to a party.

  • Wendy says:

    How do I keep these crispy? I made them twice (I love them) and both times they became soggy.

  • Kay says:

    Wendy, I cut them very thin with a mandolin and just tossed them in parmesan mixed with the spices. Then I baked them at about 300 for as long as it took. Most were crispy–they were brown but didn't taste burned–but some weren't. They were all delicious. We ate them all–no leftovers to get soggy!

  • Karen says:

    Thank you for this great recipe-this has become my new favorite snack! I have already made them twice this week:)

  • Sue says:

    These are so good! Hard to do portion control with them.

  • Angela says:

    Will they still be crispy if I don't use the bread crumbs and just use the cheese and spices?

    • SkinnyMs says:

      Hi Angela,

      The answer is I'm not sure. The breadcrumbs do aid in the crispiness, but if you do try it without, let us know how it goes:).

  • fittyduck says:

    About how long do these keep? Do you store them in a cool dry place or the fridge?

    • SkinnyMs says:

      We store them in a ziplock baggie and don't refrigerate. They usually keep about an hour in our house, since we all eat them right after preparing. I would suggest they last a few days but tend to lose some of the crunch when kept in a baggie too long.

  • carine says:

    can I use cheddar cheese instead of parmesan? thank you :)

    • SkinnyMs says:

      Carine, You can but then you will have something more like zucchini nachos. The cheddar cheese will melt, rather than get crisp.

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