Oven Baked Zucchini Chips

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!

We use The Fine Life Oil Minster Pump when making the Oven Baked Zucchini Chips.

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 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g | SmartPoints: 3 |

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.

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.

TIP: 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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66 Comments on "Oven Baked Zucchini Chips"

  1. Lesley  May 14, 2013

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

    Reply
    • Skinny Ms.  May 15, 2013

      That depends on the thickness of the chips and size of the zucchini. Everyone will have a different yield.

      Reply
    • Marina  December 6, 2013

      divide all your chips by 4 and there's your serving!

      Reply
      • Leigh  April 22, 2016

        So if you cut 20 slices, does that mean that 5 slices is a serving?

        Reply
        • Gale Compton  April 23, 2016

          Leigh, Yes. You should be able to get more than 20 slices if you cut them as recommended.

          Reply
  2. Joe  June 6, 2013

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

    Reply
    • Skinny Ms.  June 7, 2013

      Yes, egg white will work.

      Reply
    • Debbie  August 12, 2013

      Yes and it is better for sticking than milk.

      Reply
  3. tinmjafn  June 6, 2013

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

    Reply
    • Skinny Ms.  June 7, 2013

      Egg white would also work.

      Reply
    • Junnie  June 23, 2015

      Almond, rice or hemp milk will work.

      Reply
  4. Judy Ralston  June 6, 2013

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

    Reply
  5. jaykneepye  June 7, 2013

    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?

    Reply
    • Skinny Ms.  June 8, 2013

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

      Reply
    • Hollye  July 6, 2013

      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.

      Reply
    • Victoria Bourne  August 6, 2013

      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!

      Reply
      • Skinny Ms.  August 6, 2013

        Victoria, All great ideas! Thanks for sharing. :)

        Reply
      • LInda Stratigou  August 24, 2013

        I've been wondering how to use my brewers yeast. Thanks for all your great ideas. I'm not a vegan but I love vegie dishes.

        Reply
        • 3V_Admin  August 25, 2013

          Linda, I\’ve only used it in baking breads so I\’m not sure as far as vegan recipes go. I recommend googling.

          Reply
      • FrancineL  January 18, 2015

        Wow! Thanks for the tips! Everything sound so great!

        Reply
    • Ashley  April 25, 2014

      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.

      Reply
    • sandi  March 21, 2015

      use dairy free parmesan cheese and almond milk

      Reply
    • Kevy  August 20, 2015

      ground flax seed with water is a good egg replacement. Google it to see the ratio of flax to water. I believe offhand it is, 3 TBS water to 1 TBS ground flax seed.

      Reply
  6. Kelly  June 10, 2013

    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!

    Reply
  7. ella  June 25, 2013

    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.

    Reply
  8. Monique LaDue Avery  July 9, 2013

    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?

    Reply
    • Skinny Ms.  July 10, 2013

      At least it’s better than a bag of chips. Portion control next time!

      Reply
  9. Daiquirri  July 25, 2013

    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.

    Reply
    • Skinny Ms.  July 26, 2013

      Dalquirri, They’re best if eating the same day. I put them in a ziplock bag after cooling completely.

      Reply
      • mmuriel  May 8, 2015

        I would probably add just a little raw rice to the ziploc or jar if you want to keep them crisp a little bit longer.. rice will absorbs the dampness, if any

        Reply
        • SkinnyMs  May 11, 2015

          mmuriel, That is a great idea. Thanks for sharing!

          Reply
  10. ruth Reilly  July 27, 2013

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

    Reply
  11. Wendy  September 4, 2013

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

    Reply
    • Skinny Ms.  September 5, 2013

      Wendy, I stored mine in a ziplock bag. They are crispier if eaten right away.

      Reply
  12. Kay  September 5, 2013

    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!

    Reply
  13. Karen  November 1, 2013

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

    Reply
  14. Sue  April 17, 2014

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

    Reply
  15. Angela  May 26, 2014

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

    Reply
    • SkinnyMs  May 27, 2014

      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:).

      Reply
  16. fittyduck  June 1, 2014

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

    Reply
    • SkinnyMs  June 4, 2014

      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.

      Reply
  17. carine  August 15, 2014

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

    Reply
    • SkinnyMs  August 18, 2014

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

      Reply
  18. Earnie  January 11, 2015

    Hi,
    My table oven is only till 250 degrees max. Does that mean I have to bake it twice ?

    Reply
    • SkinnyMs  January 13, 2015

      Earnie, It has to be cooked at a high temp of 425 degrees F. Are you sure you are not talking about celsius?

      Reply
    • boomer  January 25, 2015

      earnie – looks like your love is Celsius. 425F=215C

      Reply
  19. Doug  January 20, 2015

    I tried both hi and low heat and the zucchini chips turned out the same way, shrinking to a 1/4 of the original size. They look no where like the chips in any of the pictures (deep fried).
    Any suggestions?

    Reply
    • SkinnyMs  January 21, 2015

      Doug, They will shrink as they lose their water, yes. Though they do not always come out as pretty as the picture, they are certainly delicious. Besides the sprinkled parm, you can sprinkle with paprika or chopped chives to improve the appearance.

      Reply
  20. undo  February 12, 2015

    wow

    Reply
  21. Arnie  April 4, 2015

    I have read that low fat products are not really good for you. What is your opinion?

    Reply
  22. Terri  May 19, 2015

    Arnie, Low fat products use sugars and other spices to make the food taste similar to the original product. The added things are what isn't good for you.

    Reply
  23. Rhonda  May 20, 2015

    I'm trying to stay real low-carb (Atkins induction). I'll try the almond milk dip instead of cow's milk. Do you think I'd be able to use ground flax seeds instead of bread crumbs? Would the slices still come out crispy?

    Reply
    • SkinnyMs  May 21, 2015

      Rhonda, You can try that and let us know. Having not tested that method, we're not sure.

      Reply
  24. gbm  June 13, 2015

    Flax seeds won't get crunchy, but ground nuts would. You just need to keep a really close eye on them so they do not burn, and slice the veg as thin as possible

    Reply
  25. Sabrina  June 24, 2015

    Will Flax seed mill work in place of bread crumbs?

    Reply
    • SkinnyMs  June 26, 2015

      While we haven't made this substitution ourselves, we think it should work. Just watch them carefully while baking to ensure that they don't burn.

      Reply
  26. Terri  January 3, 2016

    Baking in the oven now. I only brushed them with ikuve oil and seasoning. Can’t wait till they are done and I can enjoyt!!

    Reply
  27. Gail  January 27, 2016

    the pain in my knee must be affecting my senior brain..lol..soo..if i have 30 chips (from my 1 zucc.) divide by 4 is 7 servings? so then what??..lol..sry never was good at math..thx ahead..Gail

    Reply
    • Gale Compton  January 27, 2016

      Gail, From my calculations that’s 7 1/2 servings. Hope my math is right. lol

      Reply
  28. Carley  February 18, 2016

    Do you store at room temp or in the fridge after cooking?

    Reply
    • Gale Compton  February 18, 2016

      Carley, The fridge will make them soft. They typically don’t last long enough to get stale, at least
      not in my house. :)

      Reply
  29. Brooklyn  April 6, 2016

    Where can you mind reduced fat parmesan cheese? If I can’t find it can I use reduced mozzarella cheese instead?

    Reply
    • SkinnyMs.  April 7, 2016

      Unfortunately, mozzarella won’t work as well in this recipe. We find reduced fat parmesan in the dairy section of our local grocery store. If you are unable to find any, we recommend using full fat parmesan.

      Reply
  30. Valencia  June 9, 2016

    These taste great. I will make these again.

    Reply

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