Why hit the vending machine when you can have a yummy superfood snack?
Move over potato chips – there’s a new snack in town! Vending machine chips had a good run, but they’re filled with saturated fat and other unpronounceable ingredients. Even though I know they’re bad for me, I still reach for those processed chips all too often. They seemed to be the only thing that satisfies my urge for a crispy, crunchy snack. Luckily, we figured out a way for you to have your cake and eat it, too. These oven-baked zucchini chips are low in fat and calories, and they’re best described with one simple word: yummy.
Have you ever compared zucchini chips calories to potato chips calories? It’s not even a contest! There’s a good reason that zucchini is one of our favorite vegetables. It grows in abundance in the summertime, and it’s super easy to cook with. You can eat it raw as zoodles, sauté it as a stir-fry, slice it and toss it on the grill, or roast it in the oven. It’s full of vitamins, minerals, and antioxidants. In fact, did you know that dark green zucchini boasts high levels of beta-carotene? That helps boost your immune system and promote healthy vision, too.
Potato Chips Calories vs. Zucchini Chips Calories: No Contest
We love cooking with zucchini, but we wanted to try something new. What if we tossed it with the perfect combination of seasonings and turned this mild-flavored vegetable into a tasty, crunchy treat? If we could pull it off, we could forever skip the processed bag of chips and replace them with these fantastic oven-baked zucchini chips. A crunchy snack with only 99 calories per serving? Sign me up! A small bag of potato chips contains more than three times as many calories! Did you know there was such a huge difference between potato chips calories and zucchini chips calories? You do now!
It was such a great success we had to share it with you. We found a process that is really simple to follow, too, so you can make these chips anytime you have the craving! All you need is to coat them with a crunchy topping (we recommend these healthy homemade breadcrumbs) and bake them in a high-temperature oven. If you want to make them gluten-free, simply swap in some gluten-free breadcrumbs. After only 10 to 15 minutes, your healthy snack is ready to eat!
The Wait Will Be Worth It!
We do recommend you exercise a little bit of patience after you bake them, though. The chips continue to crisp up as they cool, and they’re even better at room temperature. It’s hard to wait those few extra minutes, but trust me – it’s worth it! Then, store them in an air-tight container until you’re ready to snack. Check out the video to see how easy it is to whip up this healthy snack!
Oven-Baked Zucchini Chips
Ingredients
- 1 zucchini, large, cut into 1/8 inch – 1/4 inch slices
- 1/3 cup whole-grain breadcrumbs (optional Panko)
- 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 milk, low-fat
Instructions
- Preheat the 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 the rack on a cookie sheet. Bake for 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.
Notes
Nutrition Information
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Did you know the difference between potato chips calories vs. zucchini chips calories?
If you enjoy this recipe for baked zucchini chips, you might also like to try:
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Editor’s Note: Originally published May 8, 2013
Made tonight with panko/parm breadcrumbs. Delicious!
Linda, I’m so happy you enjoy them. 🙂
Just out of the oven~will be a very nice addition to our multi-restructured diet demands. Hubby has to follow FODMAP friendly eats and I’m type 2 diabetic, so with a little adjustment, we both can enjoy! Sliced 1/2 each of zucchini & yellow (summer) squash;tossed them with 1T garlic infused oil (he can’t have garlic powder) with couple shakes of hot sauce; reduced bread crumbs to 1T Gluten Free mixed into zipper bag with rest of ingredients; tossed them in coating and baked about 20 min. Not too crispy, but really good flavor!
Beth, Oh good, glad you like the flavor. Thanks for the tips! 🙂
Sorry, this may be a stupid question (since I’m not much of a cook)
But if I don’t have an oven, any alternatives on getting this done?
Hi Mia, the only alternative that is sure to work is a food dehydrator. You could try this in a toaster oven on the lowest temperature if you feel like experimenting!
Yum
i won’t lie, when i first encountered this recipe and read all the rave reviews, i thought to myself ‘how good can these really be? they seem too easy.’ if i knew how to insert some type of emoji here to announce what AN IDIOT i was to ever think that i definitely would. cuz these are awesome!! and SO easy! in fact, i only got to eat four of them because my veggie-hating husband came home right after they got out of the oven and ate the entire pan. and i’m not joking. halfway through he stopped for a beat and asked “what even are these? they’re amazing.” that was the only second i had to grab a few for myself. i followed the recipe exactly except used vegan parm and olive oil to toss instead of milk. a note…make a buuuunch of those homemade breadcrumbs, used them on my mac and cheese bake i sent to his work potluck the next day. they’re mighty tasty! making these bad boys again this weekend! first time on your site and definitely won’t be my last! thanks so much for sharing!
Wow, Vanessa! We’re so glad you and your husband enjoyed our Baked Zucchini Chips recipe! I loved your tip for substituting vegan parm and olive oil for the milk. What a great idea! We have a lot of other yummy chip recipes on our site if you’d like to check them out. My favorite are these Baked Parmesan Broccoli Medallion Chips – with a little marinara for dipping!
Hubby has to do low carbs because he is diabetic. So just slice zucchini and place on a parapet towel lined tray. Salt them and continue layering paper towel in between each layer. Let sit about 30 minutes to drain some of the water out of the zucchini. Then line a pan with parchment paper and place slices on the pan. Spray with PAM. Sprinkle very lightly with Pepper and garlic powder. Then roast. They are absolutely delicious and less carbs and calories. Sometimes also sprinkle with a little fresh chopped rosemary and thyme before roasting
Can I make enough to last a few days or are they only good for the day?
Emily, A couple of days should be fine. Keep in mind they aren’t as crunchy afer being stored for an extended period of time.
I’ve been eating these for over 40 yrs now.
They are amazingly delicious.
Make a LOT they are addictive.
Good. Two of my three kids (8 & 4 year-old) loved these. I must admit, I thought they would be crispier. The bread crumb mixture gave a bit of crunch, though the zucchini itself was still soft. Definitely will try again, though. Maybe longer in the oven or higher temp.? I am at a high altitude.
Just wanted to thank you. Your recipes have helped in many situations and everyone loves your recipes.
Thank you for the kind words, Elizabeth!
I made these last night to go with beans and cornbread; they complimented good. I did end up adding 3/4 tsp. of Italian seasoning.
We tried zucchini sticks and chips, we like chips better since I pile just a tad on top. This is definitely a keeper and will cut down on french fries! Yum!!
Our garden of zucchini has exploded. I’m trying these tonight for the first time. They are in the oven right now.
Things stay crisper if you put them in the fridge. Chips, cookies, anything like that–the fridge dehydrates things.
Yes, this is true for some refrigerators if items are left uncovered so condensation does not occur. However, this is not something we recommend as it can cause cross contamination of food and/or foodborn illness.
I have a dinner party tonight and was going to make the chips before I leave for work. Will they stay crispy for 7-8 hours or is it best to bake right before leaving?
Sara, Always best when fresh. You can bake them ahead of time then pop back in the over for a few, when you get home. Let us know what your guests thinks. 🙂