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Baked Zucchini Chips

Zucchini for baked zucchini chips

Perhaps you've heard of and enjoy fried zucchini but you know all that fat the zucchini is fried in simply isn't good for you. Try this far healthier version for Baked Zucchini Chips.


6 cups sliced zucchini (5 to 6 medium zucchini)
4 slices reduced-calorie whole wheat bread
1/4 cup grated Parmesan cheese
1 tablespoon dried Italian seasoning
1/2 to 3/4 cup liquid egg substitute
2 tablespoons fat-fat Italian salad dressing
Salt and pepper to taste


Lightly toast bread. Tear into large pieces and pulse-blend into crumbs using a blender or food processor. Combine bread crumbs, Parmesan cheese and dried Italian seasoning in a shallow dish and set aside. Combine egg substitute and Italian salad dressing in a small bowl and set aside.

Dip zucchini slices into egg mixture then dredge through breadcrumb mixture. Place zucchini slices on a baking sheet sprayed with nonstick cooking spray. Bake at 475 degrees for 5 minutes per side or until browned and crispy.

Nutrition Information

Recipe makes 6 servings.
Serving size: 3 to 4 chips (or 1/6th recipe, depending on size)
Calories: 98; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 3mg; Sodium: 324mg; Carbohydrates: 12g Protein: 6g; Fiber: 3g

Exchanges: Starch/Bread: 1/2, Lean Meat: 1/2, Vegetable: 1/2, Fat: 1/2

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