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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 75.1
  • Total Fat: 2.2 g
  • Cholesterol: 4.9 mg
  • Sodium: 371.3 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Zucchini Oven Chips calories by ingredient
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Zucchini Oven Chips

Submitted by: AWEAVER1

Introduction

A delicious and healthy alternative to the traditional chip. A delicious and healthy alternative to the traditional chip.
Number of Servings: 4

Ingredients

    1/4 cup dry breadcrumbs
    1/4 cup grated fresh parmesan cheese
    1/4 tsp seasoned salt
    1/4 tsp garlic powder
    1/8 tsp ground black pepper
    2 Tbsp fat free milk
    2 and 1/2 cups sliced zuchinni (slices should be about 1/4 inch thick-- you'll need about 2 zucchini)

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Directions

Preheat oven to 425 degrees.
Combine first 5 ingredients in a medium bowl and whisk to combine.
Place milk in a shallow bowl.
Dip zucchini slices in milk, then dredge in breadcrumb mixture.
Place slices on ovenproof wire rack coated w/ cooking spray, place rack on a baking sheet. Bake @ 425 for 30 minutes or until browned and crisp. Serve immediately.

4 (3/4 cup) servings

Number of Servings: 4

Recipe submitted by SparkPeople user AWEAVER1.






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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    These were excellent. I put the breadcrumb mixture into a sandwich bag first. Then I dipped the zucchini into the milk, dropped 5 or so zucchini into the bag and shook them - this took prep time down considerably! - 5/15/07

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  • O.K.
    2 of 2 people found this review helpful
    I only had them in for 25 minutes and some of them burned. Fiance said he'd enjoy them if I took them out 5 minutes prior. Previous poster was right, use the baggy trick! - 2/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    Based on other reviews, I cut these very thin, used low salt, whole wheat bread crumbs and did not add the salt in the recipe - very yummy! I told my 10yr old they were chips and he said "like cucumber?", I said "something like that". He gobbled them up! I'll experiment some with these. Thanks! - 3/22/12

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  • Very Good
    1 of 1 people found this review helpful
    Embrace the prep like you are wrapping a present! I surprised my wife with this. (Yeah, she turned me on to Sparkpeople!) I made the chips to side a very reasonable portion of whole wheat pasta. OMG. This will be a standard snack. l'm doing finger size next time. Yummo! - 10/21/10

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  • They get old too fast - 11/3/13

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  • Even my son, who doesn't like zucchini, enjoyed them. I used the breadcrumb mixture in a sandwich bag, as recommended. Be careful not to overbake; I forgot to spray the rack but they came off fine. A few directly on the cookie sheet burned. Served 4 - 7/17/13

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  • the flavor was excellent. Gonna add some spice next time like cayenne. - 7/25/12

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  • Really tasty alternative to potato chips. I put too much pepper on mine - but I kind of liked the result too - 7/16/12

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  • Dawniemom's shake and bake tip works great! Mine were only starting to brown after 40 minutes. They also stuck to the rack a bit. Next time I'll try baking them on the pan. Like AustinTex, I thought it could serve two! - 5/14/12

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  • Made these for dinner tonight. I ran out of the breading mix, so for the last few, I just dipped them in the milk, then sprinkled them with seasoning salt and Parmesan cheese. Very good. I will definitely make these again...especially with three zucchini plants in my garden! - 8/7/11

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  • The whole family loved them. - 7/12/11

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  • Husband likes these better than potato chips. 'nuff said. - 3/20/11

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  • Yummy! Next time I will slice the zucchini thinner. The crispier the better! - 1/30/11

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  • SO yummy! I think the thinner the slices the better. - 11/20/10

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  • it was very good - 7/25/10

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  • my picky zuchinni hating family actually enjoyed these. Will definately make them again! - 7/1/10

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  • both my boyf and i liked very much :) - 6/1/10

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  • Holy Delicious Zucchini! I just cooked this and I am eating it right now, it is soo yummy! Crisp and tasty- thanks for this! - 5/27/10

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  • The second time I made these I added more parmesan (almost another 1/4 cup) to make them less dry - that way I also had more of the dry mix :) - 5/18/10

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  • A different way to prepare zucchini. I'd make this again! - 2/20/10

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  • Sodium: 371.3 mg ---WOW! - 2/9/10

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  • These were very tasty, but I modified the recipe - I only used breadcrumbs and Hidden Valley Ranch dressing mix. My kids were less than enthused, but considering they don't care for zucchini, I'm always willing to try something new to get them to eat it just a little more. - 9/12/09

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  • Mmm Good! Awesome way to get more veggies in! I am a fried zucchini freak, this really hit the spot. - 7/7/09

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  • Tasty. Mine weren't crisp, but maybe I cut them too thick. They were good not made on the wire rack too. This recipe could easily serve two. - 4/30/09

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  • Great tasting!! - 4/30/09

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