Zucchini Oven Chips Recipe (2024)

Made to recipe except subbed measure from McCormick Italian herb grinder for the seasoned salt. Served with sandwiches & cabbage-apple slaw. Good change, easy.

Of course they are not going to taste like deep fried zucchini, but these are a good healthy alternative.

Sounds delicious! Would you care to share your recipe for the curry aioli? 😏

8/23/05 From The Lord, Our God and Savior ­- The Word of The Lord Spoken to Timothy, For All Those Who Have Ears to Hear Excerpt: “Thus says The Lord: Murder of the innocent leads to the death of the guilty who carry the innocent within them; take no part in their suicide. For all who do wear equally the guilt of the mother, all seek the penalty of death; from the lawmakers to the voters, to the building owner, to the workers, to the suppliers, to the mother, and finally to the father, if he does not take a stand to protect the helpless and the innocent who are without blame... Behold, they have brought the wrath of God upon their nation, upon their state, and upon all their cities; calamity upon calamity, until I have laid them waste!” Modern Scripture Spoken to This Generation... Hear The Word of The Lord!http://www.answersonlygodcangive.com/home/thus-says-the-lord-regarding-abortion

These are tasty. When ever you are breading it takes time. The breading comes out crisp and the zucchini is soft.

Have made this many times. Homemade breadcrumbs are best but I've used shelf crumbs too. Tasty side dish. I tend to use a zip lock bag and shake the zucchini slices after dunking in the milk then place on the rack.

These were good but a little salty. I would skip the seasoned salt and maybe use a little less garlic powder next time.

These were very good! The only change I made was to use an egg instead of milk. So crispy!

So I followed kitwhite's advice and salted my zucchini and let stand for 30 minutes and then rinsed and dried. Well, it did make my zucchini chips crispy but I felt like I was eating a crispy flake of salt!!! They are inedible! I am so sad! I used my only 2 zucchini grown locally! Oh well. Next time I'll just stick to the recipe instructions and skip the salting step.

Thanks for the recipe. Are there any alternatives to breadcrumbs? Also, have you got any recipes for zucchini flowers? Like this onehttp://www.kunaldhawan.com/2015/how-to-cook-zucchini-flowers/. Thanks

I followed the suggestion of heavily salting to dry out, rinsing, then following the recipe. They were extremely salty but crispy. I would try making these again as written, but they are time consuming so probably not on a weeknight. Also I first baked them on a rack as suggested but something started smoking and set off my smoke detector so I removed from oven and finished baking them flat on parchment paper.

Great idea! I've tried both salting & not salting. Salting definitely results in crisper chips! Just leave out the salt in the main recipe (as advised above), if the zucchini tastes salty to you after you rinse it. Also, you don't need the milk if you salt the zucchini, because it will already be moist.

Any chance you would share your curry aioli recipe? :)

My 1.5yr old eats NO veggies unless they're purreed. She at these! They taste amazing!

used this on courgette and sweet potato. adapting it for other vegs easy. time consuming however, so problem if need meal quick

These are great. I make them with a sharp, hard Parmesan cheese. The flavor is less likely to get lost and the cheese is less likely to melt completely. I serve it with a homemade curry aioli.

these were awesome! used herbs de provence instead of seasoned salt, and mixed an egg white with the milk as suggested. served with thousand island dressing. will make again. these are good enough for company too.

I would suggest making these with smaller zucchini. I made mine with a very large zucchini and they were not as crisp as I would have liked, but everyone loved them. I would try egg and milk mixture or egg only going forward, as I had a hard time getting the bread crumbs to adhere. I also added some spices to the panko crumbs. I certainly would make this again.

I salt the slices, wait 30 minutes, rinse and dry with paper towels. Shake in flour, dip in lightly beaten egg white, then press into panko/Parmesan mixture (no salt). Cook directly on a sheet pan coated with cooking spray flipping after 15 minutes until both sides are dark golden (about 25 to 30 minutes total). I make these often and they are very crunchy and delicious - never soggy at all.

I tried to like this, I really did! Tried it once and it was mushy. Read the reviews and tried again on a baking sheet. No better. Sorry!

These were great. I didn't have a rack just put them on a sheet pan and turned them over after 15 minutes. They were crunchy and delicious. Served with some marinara to dip the chips.

I made these the other evening. They were wonderful and so easy. I was able to use their 30 minute baking time to get the rest of our dinner together. I will be making them again and often.

I make these often, I was brought up eating the fried version and started making it in the oven years ago to be a bit healthier. I dip in buttermilk or thinned Greek yogurt, roll in a combo of Italian breadcrumbs that I have added cornmeal to. I haven't used salt for over 30 years but I do use a salt free garlic and herb blend (made in Oregon) and parmesan. I have never cooked these on a rack, I cook on a baking sheet for 20 min, flip them and cook for another 10 or 15 min. They aren't as crisp as potato chips, but they are crisp. I serve with ranch, marinara sauce or just plain. Whether this is served to guests or family I have never had leftovers, everyone really likes them.

Came out great! Didn't have seasoned salt so I used regular sea salt and added a pinch of salt free seasoning blend. I sliced them a little thinner than specified, maybe 1/5 inch instead of 1/4, and used buttermilk instead of regular milk. Baked as directed, they were a little soft but not at all mushy. Next time I'll bake them a few minutes longer for extra crunch.

I made these for a nice healthy appetizer. They are good but somewhat on the bland side. Some recipes have a marinara dip to go with it and that would be good. I doubled the seasoned salt and otherwise followed the recipe. Not at all salty as mentioned. They need a lot longer in the oven to get crisp or you could bake them on an open rack.

Delicious!!! Everyone in the family loves them, from my 4 year old on up.

This is a great recipe, however I recommend the following: Heavily salt the sliced zucchini and allow to stand for 30 minutes. Rinse well and then pat the slices dry. (As tempting as it might be, don’t skip om this step - salting the zucchini draws the moisture out of the zucchini and will make for crispy, instead of soggy, chips). Lower the salt in the main recipe if you think it might be too salty.

meh, not that good. I couldn't really get them crispy and I agree that it was too salty. Skip the seasoned salt if you want to try this, but I think this was a waste of perfectly good parmesan cheese.

salty, easy to make, must eat soon

I found the garlic powder and season salt made these a bit too salty and I would put in more pepper next time. I was surprised how well the crumbs stuck to the zucchini, although its a neat way to cook zucchini I probably wouldn't make this again

Very simple and very tasty. I had to double the ingredients to coat all my slices.

Used these as Potato CHIP snack, watching Ball Game - really GREAT!!! Will def make again, and again.... Many Thanx 4 the recipe.

My friend gave me some home grown zucchini which I think made these excellent. Didn't change anything. A definite repeat.

These were good. The outside was crunchy but the inside could have been a little more crispy. Next time I would slice thinner.

Excellent as-is, but the seasoning options suggested by other reviewers sound like good enhancements. One restaurant chain here in the Chicago suburbs serves zucchini spears done in a similar way ...served w/ spicy remoulade...good pairing.

Tried these tonight following the recipe except I didn't have breadcrumbs so I used panko... they came out good but they were a bit too salty. Maybe someone else before said that but I did not read all the posts. I would cut it back to maybe 1/4 tsp and then taste when they come out of the oven and maybe a bit more then, if you like. Otherwise, these were gone within 20 minutes!

Really goodmade them exactly as stated, and loved them! Will make them again!

These were amazingly good. I made a full pan of them for dinner last night, and they were all gone in about 10 minutes. I made a few small changes. I used whole eggs, because I was being lazy and didn't feel like separating the eggs. I added about a tsp of seasoning salt to the eggs before I beat them. For the breading I used bread crumbs to which I added garlic powder, onion powder, and a little paprika, and around half a cup of melted cheese. Once I had them on the baking sheet I sprayed the tops with cheese. I forgot to flip them, but they were crispy on both sides anyway. Definitely holding onto this one. I learned those techniques and tips at www.gourmetrecipe.com and www.gourmetrecipe.com. They have lots of tasty and exciting recipes that you can choose from. Try it!

I thought these were great; I sliced them pretty thin, and I used panko. It made them pretty crunchy. My husband thought they needed to be a little thicker, so I will try that next time. Overall, it was a hit, and it's a great way to eat veggies.

My family really enjoyed these chips I used crumbled multi-grain crackers and it worked out fine.

My whole family loved this, even ones who do not like veggies.

Really good! A fun way to eat zucchini.

Great way to use up all of that summer zucchini! Family-friendly side dish.

These are SO good! fast and easy too. Love this recipe!

I LOVE this recipe. Just as is, they are amazing. SOOO good. I've made it many, many times, and friends and family have raved! Also- if any of you are fried pickle lovers like I am, try it with dill pickle chips instead of the zucchini, and reduce the cooking time! The slices are thin so you have to watch them so you don't burn! Yum Yummmm!!

Use egg-white milk mixture with a dash or two of hot sauce, beaten together. Then do recipe as is except I added celery salt and I put them on a baking pan that had been sprayed with PAM, and turned them about 1/2 through the baking process so they bronw on both sides. Excellent!

I didn't have any breadcrumbs, so I decided to try crushed Corn Flakes. It turned out great! However, next time I think I will try to use egg whites because the milk did not seem to stick too well. We have an over-abundance of zucchini this year, so I will definitely be adding this to my list of recipes. A great alternative to fried zucchini.

I added some Old Bay to the crumbs. We'll be making it again... and again...

I have made this several times and we always enjoy it. I served it to guest last night as an appetizer b/c it is a lot of prep to serve to a group as a side dish. I agree that small zucchini works best but the large isn't bad. I will try the egg white wash next time. Fresh parmesan is a must!

Excellent. Used egg beaten with water and panko bread crumbs. Served with marinara; family loved it.

These were a perfect side dish. Used Italian bread crumbs instead of regular and it definitely added to the flavor. Can just make these as a regular snack by themselves.

Very enjoyable way to serve zucchini. We'll make it again. It's a little labor-intensive for large numbers, but I was able to throw it together for a meal for my husband and myself with only about 5-10 minutes, and it was ready in 30 minutes after that.

These were terrific. Served them with some pasta sauce for dipping. Have made them several times and they are always a hit.

Soo delicious! I served mine with chipotle veganese and they were to die for, I also added a little dried basil to the breading mixture for a little extra fun.

So-so, not impressed.

I may not have given this recipe a fair star rating but I rated based on the changes I made to the recipe. I used italian flavored panko breadcrumbs. In retrospect it is probably best not to use the seasoned salt if you use flavored breadcrumbs. It was a tad on the salty side but not unenjoyable. I baked on a wire rack for 20 min. I also used a larger zucchini so the insides of my chips were a little softer, but I preferred it that way. I think this recipe has a lot of potential and it's fun to just mix it up and personalize it. I will definitely try this again!

Delicious! Great recipe. Will certainly make again many times over. I didn't have any left overs so next time I'll have to double the recipe. Used as a sub for chips it received rave reviews.

Turned out to be a great app served with fresh marinara sauce. Made with seasoned breadcrumbs and used egg whites instead of the milk. Baked on a cookie sheet turning halfway through cooking.

My boyfriend and I both thought these were a really fun side dish. I paired them with Cooking Light's turkey patty melt. I took previous reviewers' suggestions and substituted egg whites for the milk and baked on a greased cookie sheet for 20 minutes. It was a different and fun meal.

Just OK. Used buttermilk as per a suggestion, but still dry and not so flavorful. Time consuming, too, as I had small zucchs. and cutting them even thinner would be take even more time. May try again though.

Rather than a side dish, this recipe should serve as an appetizer. I made this dish last night follow the instruction, and I find out- spray the cooking oil on the rack is very important, otherwise, zucchini slides will stick onto the rack. Place slides directly on baking sheet are a very good alternate.

I liked this recipe a lot, especially since I've been trying to find ways to put all my zucchini to use! Next time I make it, I will cut the slices thinner so that they turn out crispier than they did this time. I think I will also try the egg white wash to make the bread crumbs stick better. Another thing I noticed with these zucchini is they taste great dipped in a little marinara sauce! I can imagine they would also taste good in place of eggplant in a parmesan dish.

Tried this recipe this afternoon using both zucchini and straightneck yellow squash I had growing in my garden and it was fantastic! I had some guests over and we all enjoyed it, kids did too! I didn't have fresh parmesan cheese so used grated, also added an egg to the milk, but rest of recipe was the same and not only was it easy but much lower in calories than the deep fried version and now I can make it as often as I choose!

Great way to use zucchini. I saw comments about milk not being sticky enough and so used my kitchen staple, buttermilk. Very sticky, and they turned out great.

Delicious way to eat zucchini, especially if you like it "fried"! I think it works better with larger zucchini so that the pieces don't shrink to nothing in the oven. I too had trouble getting the breading to stick so I will try egg whites next time. Overall, very good and eaten by my extended family who doesn't like vegetables!

I was only cooking for 2 so I didn't make near as many, so my cooking time was a bit shorter. We loved them! Nice new alternative!

These were great! Tasted almost as good as our family's fried zucchini but I am sure it is alot healthier.

These were great! I used italian bread crumbs so I omitted the garlic and salt. Instead of parmesan cheese, I substituted it for an italian shredded cheese blend (it was much cheaper and we are on a budget). I made these for my husband, one of our good friends and my sister-in-law. I got lots of compliments and the entire plate of zucchini chips was demolished! I will certainly make them again.

These chips were great! My boyfriend really liked them and they were even good leftover the next day (heated in the oven). I will definitely be making these again!

Decent. Might make again, but think the prep is not worth the payoff.

This recipe is quick and easy. Even my one year old enjoyed this one.

very tasty, but hard to get the batter to stick with milk. I used egg white wash and that worked better. I made this for an appetizer for a party and everyone really enjoyed them. I served with blue cheese dip, but you don't need the dip for them to be good!

I followed the ingredients exactly (including the 1/4 inch thickness) and they were great! I didn't have a wire rack though, so I put them on a baking sheet and turned each piece over half-way through cooking. Perfect amount of saltiness and everyone was intrigued by and liked the dish!

My husband actually liked this a lot more than I did and gave it a 7.5 while I gave it a 3.5. Perhaps if I cut the slices thinner but it really had a flat taste to it. Maybe spicing up the breadcrumb mix would help as well.

I loved them and am making these again tonight! My 2-year-old also liked these, which is awesome because he is super picky right now, and getting him to eat veggies is nearly impossible! I used pre-grated parmesan cheese and it was yummy, but I imagine freshly grated is even better. Also, the thinner you slice the zucchini, the crispier they turn out. I had some thickly sliced and some thinkly sliced and couldn't decide which I liked better. My son just kept saying "yum!" and stuffing them in his mouth!

I made this for lunch today and was pleasantly surprised. Great flavour! My zucchini were quite large so they were still a bit soft, but not soggy after the 30 minutes of cooking. I will make this again for sure.

These work best baked on a baking stone. And young zucchini is a must. Also, I didn't add the parm cheese to the breadcrumb mixture. Instead, I sprinkled fresh grated parm (MUCH better than the pre-grated kind) on the zucchini once they were on the stone. Yum!

This is a good, healthy alternative to fried zucchini. It does have a strong parmesan flavor, which I did not prefer. I may just try to make it with breadcrumbs alone next time. Overall, it was a pretty good recipe, but it is no competition to fried!

My husband's new favorite way to eat veggies! He thougth they were deep fried! These will be made often!

these were good and got crispy, but 30 minutes seemed to burn the bread crumbs. they were done after just 15 minutes. also, next time will try egg whites with a bit of milk for dipping them in

My husband and I love this recipe! I use panko bread crumbs and 2 egg whites in place of the fat free milk. I bake these on a cookie sheet and they turn out great. We have them several times a month.

I like to serve these with veggie burgers. Crispy veggie chips are a tasty alternative to fries. It's a great use of zucchini in the summer when they are so plentiful.