Baked Zucchini Chips

518 Reviews 55 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m

“A quick, healthy way to use some of that zucchini from your garden!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 475 degrees F (245 degrees C).
  2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
  3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

Share It

Reviews (518)

Rate This Recipe


The first time I made these, I followed the directions exactly and the zucchini chips weren't terrible, but seemed to be lacking something. The next time, I doubled the parmesan and added garlic powder and basil. I also experimented with the thickness of the slices, finding that thinner was crispier. I'm glad I gave these a second shot becasue they turned out much better



I truely can't rave enough about how delicious, easy, and healthy these were!!! I was a little concerned that this was going to be labor intensive but it only took about 10 minutes to prepare. I just sliced the zucchini in rounds, and then I dunked them in Egg Beaters to save on calories and for the convenience, and then dunked them in the bread crumb mixture. I used seasoned bread crumbs and added extra garlic powder since my family are garlic lovers. And just popped them on a cookie sheet sprayed with a little Pam! After 7 minutes in the oven, I flipped them around with a spatula. Just as a side note, you don't have to be careful flipping them around, they stay together pretty well. Then put them back in the oven for another 10 minutes. I served them with both marinara and ranch dressing on the side. I made 2 full cookie sheets worth of these and they were scarfed down SO quickly!! I had men that are not at all health concsious raving about them and their wives begging for the recipe. I am really making an effort to lose weight, I'm down 20 pounds, and recipes like this that are delicious and not obviously "health food", make entertaining and hosting really fun for me again. These really do need to be served right out of the oven, I think you could prep them ahead of time to the point of the cookie sheet and then pop them in the oven when company came over. Thank you for the excellent recipe!!



Thanks to the reviews of others, this recipe was a hit in our house. I added garlic and onion powder, Italian seasoning, red pepper flakes and parm. cheese to the dry ingred. I added LA Gold (hot sauce) to the egg mixture. Before cooking, I did spray the zucchini chips with cooking spray - and again when I tuned them over. I upped the oven temp. to 500 degrees after flipping the chips - and cooked them for an additional 6 minutes total on second side. They did get brown, crispy and delicious. With these additions, the recipe is wonderful - even for those who aren't zucchini lovers.

More Reviews

Similar Recipes

Oven Baked Zucchini Fries

Oven Baked Zucchini Fries

Baked Zucchini

Baked Zucchini

Baked Zucchini de Provence

Baked Zucchini de Provence

Baked Zucchini Chips

Baked Zucchini Chips

Baked Zucchini Squares

Baked Zucchini Squares

Breaded and Baked Zucchini

Breaded and Baked Zucchini


Amount Per Serving (4 total)

  • Calories
  • 92 cal
  • 5%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Baked Zucchini Chips


next recipe:

Baked Zucchini Fries