Baked Zucchini Chips

These little bite-sized zucchini chips are the perfect treat. I seasoned these with Italian herbs and Parmesan cheese. Then I baked them in the oven, instead of deep frying to make them a bit more healthy. They are very tasty as a mid-afternoon salty snack or an appetizer before a nice Italian dinner.

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20 Responses to “Baked Zucchini Chips”

  1. 1
    Kristina @ spabettie — October 4, 2011 @ 4:28 pm

    these sound great, and the photo is beautiful!

    thanks for sharing.

  2. 2
    Krista {Budget Gourmet Mom} — October 4, 2011 @ 6:08 pm

    Those look fabulous! I have a few more zucchini from my garden that I need to use up. This sounds easy and delicious. Thanks!

  3. 3
    Alison @ Ingredients, Inc. — October 4, 2011 @ 6:21 pm

    These rock!!!

  4. 4

    Oh my goodness these sound amazing! Making these pronto.

  5. 5
    Charissa — October 5, 2011 @ 11:41 am

    Mmmm, this is just what I want for lunch! Can’t wait to try this….once I find some zucchini!

  6. 6
    George — October 5, 2011 @ 12:07 pm

    Looks good, I usually grill some zucchini and squash when i’m making steak, I feel like this is another great way to enjoy zucchini. I might even try it with squash too,

  7. 7
    Marla — October 5, 2011 @ 9:33 pm

    A great recipe and one that I will certainly try as I don’t deep fry food :)

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  9. 8
    Sam Henderson — October 7, 2011 @ 7:45 pm

    What the what?! These look amazing! I am making these this weekend.

  10. 9
    Barbara | Creative Culinary — October 7, 2011 @ 10:16 pm

    These look terrific…and yes a perfect snack.. Or for me some night? I would call it dinner!

  11. 10
    Aggie — October 10, 2011 @ 2:03 pm

    These look awesome!! I bet my kids would love them too.

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  13. 11
    Tickled Red — October 21, 2011 @ 11:56 pm

    Great recipe luv! A definite snack that I hope the monkeys will try, you know kids {lol}. By the way love all the changes. Every time I pop by you have a gorgeous new do ;D

  14. 12
    Katy — October 31, 2011 @ 10:40 am

    I can’t believe how crispy these look even though you didn’t fry them. Yummmm!

  15. 13
    Alex — December 12, 2011 @ 7:06 pm

    StumbleUpon knows I like zucchini recipes, haha. These look really fantastic. I usually cut them long ways into french fry shapes, but I will have to try this way. It is amazing how different the same vegetable can taste depending on how you cut it.

  16. 14
    Guy — January 3, 2012 @ 2:19 pm

    I attempted to make these, and while the flavor was awesome, I had a question:

    Are the “chips” supposed to be floppy?

    I made the mistake of using tongs to flip them, so I lost a lot of the breading in the process. I lined my pan with foil and sprayed it with cooking spray; I think I should have used a spatula. I also cut them about 1/8 of an inch thin, so I don’t know if that was why they were floppy and not crispy. I got out most of the moisture.

  17. 15
    Angie — January 4, 2012 @ 8:18 pm

    Guy – They aren’t suppose to be very floppy. It may also somewhat depend on the moisture level of the zucchini you use. The smaller ones seemed to work better for me. I am not very exact on the thickness that I cut them, the thinner I can cut them, the better.

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