Zucchini Chips

Looking for an alternative to store bought Bag-O-Chips? I really like this recipe because most of the ingredients are stock items and all I have to find is some fresh Zucchinis and I’m in business. I originally got this recipe from allrecipes.com. The first batch was good but I’ve made a few alterations for galley cooking.

Mmm.. Zucchini Chips!!

Mmm.. Zucchini Chips!!


  • 2 medium zucchinis

  • 2 eggs (I use the whole egg)

  • 1/2 cup of bread crumbs (seasoned or plain)

  • 1/8 tsp black pepper

  • 1/4 cup grated Parmesan cheese

  • salt (optional)

Extra Info:

cook time:
        10 minutes prep 10 minutes cook time
        ½ a medium zucchini is approximately one serving. (4 serving)
        Only add salt if you’re using plain or home made bread crumbs. Seasoned bread crumbs I’ve found are already heavily salted. If the chips are cooked but still not completely crispy I usually shut off the oven and just let them hang out for a few more minutes to drive out the remaining moisture. If you want to spice things up, mix in some Tabasco, Cholula, or Sriracha sauce with the eggs. I have tried to store these chips but I have not been successful, they are never as crispy as they are right after cooking.


  1. Preheat oven to 475 degrees Fahrenheit.

  2. In one bowl whisk eggs.

  3. In a second bowl combine the bread crumbs, the pepper, the cheese, and optionally the salt.

  4. Slice the zucchini into 1/8 inch slices, (A lot of recipes call for ¼ inch slices but personally I prefer a thinner crispier slice.)

  5. Coat slices in eggs then dredge in bread crumb mixture.

  6. Arrange on cookie sheet till all slices are coated.

  7. Cook in oven for 5 minutes or golden brown then remove and turn chips over and cook for 5 more minutes or until crispy.

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