Let’s Eat Oven Baked Zucchini Chips!
How to Make Zucchini Chips:
I want to encourage you that aside from the above pointers, which are relatively simple, these oven baked zucchini chips are incredibly easy to make and it’s actually a bit of a fun process. Slice, dip, dredge. Slice, dip, dredge. You’ll see what I mean when you read the recipe.
Everyone deserves chips now and then and why not enjoy a healthier version. These baked zucchini parmesan chips are actually pretty low in calories, low in saturated fats, and they totally satisfy a salty-tooth hankering. Not to mention they are made with baked zucchini, but I guarantee your veggie-hating littles will never know that! For the parmesan I used Earth Island dairy free parmesan which by far is the best dairy alternative parmesan cheese I’ve had. The texture is great, the taste is awesome and it’s made with mainly potato starch, certified organic palm oil and water, and it also melts like a charm on these zucchini chips.
Have you ever made healthier veggie chips? Which kind is your favorite? I’d love to read about it in the comments below!
- ¼ cup dry gluten free breadcrumbs (store-bought or homemade)
- ¼ cup grated dairy-free parmesan, I used Earth Island (or regular parmesan cheese)
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ¼ cup unsweetened almond milk
- 2½ cups zucchini, sliced into ⅛" thick rounds
- 1 teaspoon coconut oil
- Preheat oven to 425 degrees.
- Grease the top of a wire cooling rack with the coconut oil and place on a regular baking sheet.
- Combine the first 4 ingredients in a medium bowl stirring with a whisk.
- Add almond milk to a small bowl.
- Dip zucchini slices in milk and then dredge the slice in the breadcrumb parmesan mixture to lightly coat both sides.
- Place coated slices on the wire rack.
- Repeat with each slice until all are coated and evenly dispersed on the wire rack.
- Bake for 30 minutes or until browned and crisped, watch closely to make sure the chips don't burn!
- Enjoy immediately and dip in a healthy ranch or marinara sauce if preferred!
If you enjoyed this recipe, check out these:
Sweet Chili Acorn Squash Chips with Avocado Ranch Dip
The Best (Baked) Herb & Garlic Fries
Be sure to pin the photo below to save this delicious zucchini chip recipe for later and of course, share the love!
Have a lovely Sunday,
Found your blog through Zemanta. Love it! I am following you on Facebook as well. Your photos are gorgeous!
Thank you so much Kristin!! Glad to have you followinG!
can you use soy milk?
Absolutely!
For your gluten-free followers…using ground pepitas (pumpkin seeds) ….I do mine in my coffee grinder…..instead of wheat flour works beautifully and complements the zucchini nicely!….
Fabulous apèro fare here…Thank you so much for this wonderful idea.
I’ve never tried that before! What a great idea. I will definitely be giving it a try!
Im trying these tonight, sound super yummy. Just wondering if they should be placed in a single layer on the cooking racks or is piled ok? Also can u recommend any dips?
I would definitely place them in a single layer! They will not cook evenly if you pile them! 🙂 A great dip would be something simple made from greek yogurt, with chives, and maybe a ranch dressing packet – I would look for a natural/organic brand! 🙂 Enjoy the chips – they are fantastic just on their own too!
Hey Christal ! Do you think I could make these vegan by using daiya instead of parmesan ? Or nutritional yeast maybe ? They look amazing !
Definitely! I would go for the nutritional yeast instead of the daiya just because the daiya might be “too heavy” if that makes sense!
I baked these for 40 minutes and could not get them to crisp up. Finally served them soft. Any suggestions on how to get them crisp?
Did you have them on a cooling rack not directly on the pan? If directly on the pan they don’t get heat from both sides and won’t crisp as fast!
Have you tried freezing these? Just wondered if they’d do ok?
Hmm.. I haven’t! I’d be worried that once defrosted they would go mushy 🙁 It’s worth a try though, with just a few to test out! Let me know how it goes!
So, I joined this new co-op today called Bountiful Baskets & in my basket full of yummy fruits and veggies I had 2 very beautiful zucchinis! I love zucchini, my husband does not. So I googled amazing zucchini recipes & landed here. (Yay!!) Anyways, I made these chips today for my family (I have a 4 year old & and 8 year old) and they loved them. EVERYONE! Even hubs. 🙂 So thanks so much for this awesome recipe! I’ll be stopping by more often to see what yummy you are offering up.
That’s awesome Misty! I love that the kiddies likes them too – sneaky way to get veggies into the kids! 🙂
These are fantastic. I messed up by mixing everything together to make a mush before fully reading the directions. I know, really smart. At that point I was also out of milk. So I found some evaporated milk and made a 50/50 mixture with water, dipped each zucchini slice in the milk mixture then pressed the mush onto each side of the slice. Then I sprinkled everything with more bread crumbs and finished with a coat of oil spray. Finished in 25 minutes and was delish!
I’m glad it still worked out for you Kishagd! Way to improvise! I always have to do that in the kitchen when testing out recipes! 🙂
I would love to make these,,,the only thing I am concerned about is whether I have an oven-proof rack to bake them on. I have “cooling racks” ,,,,do you think they would work?
I think cooling racks would work fine! 🙂