Use some of the zucchini from your crop in these easy and healthful breaded zucchini chips!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- cooking spray
- 2 large egg whites
- ½ cup seasoned dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- ⅛ teaspoon ground black pepper
- 2 medium zucchini, cut into 1/4-inch slices
Instructions
- Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
- Whisk egg whites in a small bowl. Mix together bread crumbs, Parmesan cheese, and pepper in a shallow bowl.
- Dip zucchini slices into egg whites, then press into bread crumb mixture to coat. Place on the prepared baking sheet.
- Bake in the preheated oven for 5 minutes. Turn zucchini over and continue baking until browned and crispy, 5 to 10 minutes more.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 340 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I folloed the recipe to have these as an alternative for potato chips at my mother’s birthday luncheon, unfortunately , the zucchini was soft like I had sauted it.
These are yummy but I like lots of spices so added to this recipe. In the bread crumb mixture I Increased Parmesan cheese to 1/2 cup. 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp peprika, 1/4 tsp basil, 1/4 tsp oregano. I topped them with shredded cheese, a little more Parmesan cheese and a little shake of salt. Cook 10-15 min.
I will definitely make them again! I wanted to figure a hearty way to serve them, so I topped with retried beans, chopped tomatoes and cheddar cheese. Like a zucchini version of nachos. They were delicious!
Made this recipe more or less as-written, but my hand must have slipped on the salt… first time I’ve ever heard my husband say that something was too salty! But he heartily requested them again. I also used panko bread crumbs instead of regular, and served with an aoli sauce of mayo, lemon juice, crushed garlic, and lemon pepper. They are flavorful and soft in the middle with a crunch in the crust. Will definitely make again!
They were delish the first day and even better as leftovers. I added bacon; added nice flavor. Serve warm. Enjoy.
I used Progresso Seasoned Bread crumbs, followed the recipe exactly and thought they were a little bland. Next time I would add some Cajun seasoning and more cheese.
This is a good basic recipe. I used a whole egg and added some garlic and onion powder as well as a bit of Braggs Sprinkle seasoning because I like it! The first side I baked for 10 minutes because it didn’t look ready to turn after 5 minutes. Then flipped the zucs and baked for another 10. I think the secret to a crispy crust that stays on was to press the bread crumb mixture onto the egged zucchini. My husband was impressed and absolutely loved it. I dipped mine in ketchup but next time might try a dipping sauce. Very nice recipe.
I made these a couples times already and loved them! I used buffalo flavored bread crumbs the first time I made them and herb bread crumbs the second time. Both turned out fantastic.
We gobbled these up. I like the flavor of zucchini, but the the mushiness of most recipes. This solved that problem. Will make again.
Good healthy choice. Yummy!
I followed the recipe exactly and thought they were very good. I did have a hard time getting the zucchini to end up being crispy though. I ended up baking them for an additional 4 minutes past the 10 on the second side for my first batch and then ended up burning my second batch. I greased my pan with olive oil and I think that was why they were not crisping up. I am going to just use an olive oil spray next time. Very good though!
AWESOME! Super easy to make, the recipe worked to the letter, so happy with it! Wish I would’ve ate them warm, but still delicious cold! Wow!
I made a couple mods. I used crushed cashews instead of the breading. I didn’t use the parmesan cheese, instead I added garlic powder and McCormick’s montreal chicken seasoning. family loved it.. will definitely make again.
Quarter inch was way too thick. I had to cook them for at least 20-25 minutes and they were still soggy. Much thinner next time
Will definitely make again, didn’t change anything
This recipe was ok. I made as is but I think it may have needed a little more taste.
Easy, will make again. Had Panko breading but just not enough so when in a pinch, substitute. I crushed some seasoned croutons and added them to the Panko along with some of the other suggestions, garlic power, onion powder and a little paprika. Turned them after five minutes, used the cooking spray and just kept an eye on them. Did not separate the eggs either.
Loved it! Dipped in ranch dressing. Delish!
Nice way to use zucchini. I sliced them pretty thin, as suggested, and added more spice to the bread crumb mixture. I added a little hot sauce to the egg. I used one egg white and a whole egg. Very simple and delicious.
A delicious and healthy way to use up the zucchini from the garden. We love these in the summer!
No. It was so easy, and my picky 16 year led son liked it. SCORE