Zucchini Chips Recipe

Zucchini Chips Recipe Square

I’m growing my first garden this year, and I’m happy to say we’ve been enjoying the fruits of my labor: a mix of fresh greens in our morning smoothie, sugar snap peas, and – just yesterday – our very first zucchini! (And yes, pun intended. 😉 )

 

Zucchini Boy

My son loved holding the zucchini – in fact, I had to stop him from biting into it on the spot!

Normally I would slice it and fry it up with some sesame oil, but I wanted to try something different.

Instead, I created Zucchini Chips! They were a big hit – my son gobbled them up, and it took all my self control to save a few to share later in the day. I’m happy to share the deliciousness with you.

These aren’t super crispy like dehydrated veggie chips you might buy at the store. Instead, they’ve got a crisp coating with a soft delicious center that melts in your mouth.

Just writing about it makes me want to go hunt down another zucchini… but I digress. 🙂

 

Recipe: Zucchini Chips

This is one of those recipes that can take longer to cook (15 minutes prep + 20 in the oven) than to eat, but it’s well worth it!

Ingredients:

  • 1 large zucchini
  • 1 tbsp olive or coconut oil
  • 3 tbsp parmesean cheese, finely shredded
  • 3 tbsp unseasoned bread crumbs
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • Dash of salt
  • Dash of pepper

To assemble your masterpiece:

  • Preheat the oven to 350 degrees
  • Slice your zucchini into thin pieces, about 1/4 inch thick (consistency is key here for uniform cooking)
  • Toss your zucchini and oil in a bowl to get an even coating
  • Assemble your topping: mix the parmesean cheese, bread crumbs, garlic powder, onion powder, salt and pepper
  • Dip both sides of the zucchini in your topping and spread on a cookie sheet in a single layer
  • Cook for 20 minutes, or until topping crisps and zucchini cooks through but doesn’t burn
  • Use a spatula to gently peel your chips off the foil
  • Let cool and enjoy!

Oh, and try to share. I know it’s hard, but your friends and family will love you for it. 🙂

IF you find you have leftovers – which is unlikely, let’s just admit it – pop them in the toaster oven for a few minutes to get them nice and crispy again.

Avoid the microwave. Reheating these in the microwave is like reheating french fries in the microwave – they’ll be a sad mushy mess with all the crispiness gone.

How did yours turn out? What other spice combos would you recommend? Share in the comments below.

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7 Comments

  1. Zucchini chips were AMAZING!!!! Thanks for sharing!!!!!!

  2. Thanks for you for the info. Can hardly wait to try this recipe.
    That handsome young man holding the zucchini has certainly grown!!!!!

  3. Marilyn

    Thanks for the zucchini chips recipe. Sounds delicious! Can’t wait to try it.

  4. Stephanie Piecuch

    Thank you for this great recipe Nicole! I hope your 4th was good as well. Your son is so cute!

    • Nicole

      You’re welcome, hope you enjoy it Stephanie! And thanks – he is a cutie. 🙂

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