Zucchini Chips

Jan 25 2011 by
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Both of my kids are fruit lovers.  Getting them to eat their veggies can be a struggle.  So I wasn’t holding out much hope when I gave them some “superhero and princess chips” that would give them special powers!  They ate them all up!  The hardest part was sharing – not them, ME!  I LOVED these chips and wanted them all for myself!

~Sarah

Ingredients:

  • 1/4 cup Homemade Breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/8 tsp black pepper
  • heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used oat milk)
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis cut about 1/4 inch thick)

Preparation:

  1. Preheat oven to 425 degrees.  Spray a baking sheet or foil lined baking sheet with cooking spray.
  2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
  3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
  4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
  5. Place coated zucchini slices on prepared baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Nutritional Info:

Makes 2 servings.

Nutrients per serving:  Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Notes:

These chips are best eaten right out of the oven.  They don’t save well.

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Comments

  1. Margaret says:

    We LOVE zucchini at our house – these sound awesome. On a very happy note, my nearly 9-year-old son just discovered his love of broccoli. Who knew? The other night he looked into the empty steamer and said “gee, I wish you made more broccoli.” I simply steam it and drizzle a little EVOO over it with a short grind of garlic/sea salt.

    Your posts and recipes are very helpful and full of variety. My hubby hardly seems to notice our transition into a cleaner eating lifestyle. This is a huge accomplishment b/c he is very set in his eating ways. Portion control is also difficult for him. Thanks again!

    • Sarah says:

      Hi Margaret,

      If you like zucchini then you’ll love these! I can literally eat a whole plate of them in one sitting! My husband will be the first to admit that he’s never had such yummy food in all his life. It’s amazing what you can do with fresh, natural and wholesome ingredients.

      Next week my husband will actually be doing a guest post for us. He’ll be making his famous South African Beef Jerky!

      ~Sarah

  2. Jenn says:

    We just had these for lunch and they were YUMMY. The zucchini was directly from our own garden. (which made them taste even better). Everyone should try this.

    • Sarah says:

      Hi Jenn,

      Aren’t they delish?! I LOVE LOVE LOVE zucchini chips! And what a bonus to use homegrown zucchini right from your own garden. We do a lot of grilling and anytime we have burgers I also make these chips instead of having traditional french fries. Much healthier and my kids get veggies in the most delicious way possible!

      ~Sarah

  3. sol says:

    nice! I´ll try them. I usually make something like this with eggplant.
    First time here, so I need to ask: why do you use the flour mixture? Don´t you eat eggs?

    • Sarah says:

      Hi Sol,

      I used the flour mixture because unlike using eggs or egg whites the flour mixtures helps the breadcrumbs adhere far better. You get a much more even coating and the breadcrumbs stick more than with the eggs.

      ~Sarah

  4. Carlotta says:

    Thank you for the recipe!

  5. Elham says:

    Yum! Can I used white vinegar instead? Thanks!

  6. cd says:

    I love zucchini squash, I can’t wait to try this receipe, thanks.

  7. Deb says:

    How would this recipe work for green tomatoes?

    • Sarah says:

      Hi Deb,

      It should work ok with the tomatoes. As long as they aren’t super juicy it should be fine. Let us know how it turns out.

      ~Sarah

  8. Carolyn says:

    I made these tonight (but left out the cheese and cider vinegar since I didn’t have any) and they were absolutely delicious! Even my husband, who isn’t a fan of zucchini, loved them.

    Thanks for the great recipe!

  9. Amberlyn says:

    Can I use regular bread-crumbs rather than the home-made breadcrumbs or will that ruin the recipe?

    • Sarah says:

      Hi Amberlyn,

      You can use regular breadcrumbs but you will need to season them as the Homemade Breadcrumbs contain seasoning which adds flavor to the finished product.

      ~Sarah

  10. suzie says:

    This sounds wonderful and I would like to try it but I need to seriously curb my sodium intake. Any suggestions as to how I can reduce the sodium in this recipe as it is very high.

    • Sarah says:

      Hi Suzie,

      If you leave out the Parmesan cheese and use plain breadcrumbs (place a couple pieces of bread in a food processor and pulse a few times) then season with a bit of onion powder and garlic powder and a couple of tablespoons of nutritional yeast and you’re sodium count should be down to almost zero.

      ~Sarah

  11. Angela says:

    I made these last night. They were very dry. If I made them again, I would either fry them, or drizzle WAY more oil on them. Both my husband and I felt they were WAY too dry. I will not be making this recipe again. :-(

  12. just made these and they were a HUGE hit with everyone!!!! they are more labor intensive than I usually go for with a snack/side (unless it can be made ahead and stored for busy days!) but well worth it! I also added some dill to some and some curry powder to some. Delicious!!

    • Sarah says:

      So glad to hear you enjoyed them. They are definitely worth the extra time required to throw them together. I love knowing that my kids will eat up the zucchini when prepared this way. Even my veggie hating husband will grab a handful!

      ~Sarah

  13. Thought you might be interested to know that I was so inspired by this post that I made my own version :) You can see my blog post here: http://amuse-your-bouche.blogspot.com/2012/04/courgette-crisps.html

    They were great! Thanks so much for the inspiration :)

    • Sarah says:

      Hi Becca,

      We love hearing from readers who take our recipes and make them there own. I don’t think I’ve ever used a recipe that I’ve followed word by word. I always have to put my own twist on it. I’m glad to hear you liked the results. This is one of my favorite ways to eat zucchini!

      ~Sarah

  14. Teresa says:

    Does anyone know whether you can substitute coconut/almond flour for flour and coconut/almond milk for milk?

  15. claire browne says:

    brilliant recipe and I like the variations, I will try this. but quick question, why nutritional yeast? thanks for the tip about egg vs milk for getting breadcrumbs to stick.

    • Sarah says:

      Hi Claire,

      THe nutritional yeast is used for flavoring. I don’t eat cheese and nutritional yeast is often used in recipes to give it a cheesy type flavor. I’ve had this recipe with both parmesan cheese and nutritional yeast and I actually prefer it with the nutritional yeast.

      ~Sarah

  16. Arlene says:

    I made these today and in the blink of an eye, I was left looking at an empty cookie sheet! Delicious!

    I used regular breadcrumbs (that’s all I had), but added some onion and garlic powder, paprika and a pinch of dried basil. I also sprayed the tops of each slice with a little olive oil from my mister, but I think they would’ve been fine without it.

    These are definitely going into my regular rotation :)

    • Sarah says:

      That’s great to Arlene. And you are not alone. Most times I finish the whole batch before I even get a chance to put any on a plate!

      ~Sarah

  17. Catie says:

    I am a horrible cook and these turned out GREAT!! Delicious recipe! thanks for sharing!

  18. Just made these for the first time (after they’ve floated around my Pinterest page for several months) and they are AMAZING! I absolutely love that you essentially make your own buttermilk to use in lieu of an egg. Best adhesive for breadcrumbs I’ve used and will employ it as a substitute in future recipes. Thank you so much for sharing!!

  19. Cindy . says:

    I love zucchini, and they grow like wildfire in my garden. Until tonight I was the only one who would eat them. This recipe was a hit ! I’m looking forward to not having to eat the entire crop by myself this year! Thanks! :)

    • Sarah says:

      That’s wonderful Cindy!

      So glad to hear everyone enjoyed the zucchini chips. I have the same problem with tomatoes right now – I’m not sure we’ll ever be able to eat all of them. I’m about to start dropping them off at my neighbors doorsteps and running away!

      ~Sarah

  20. Orna says:

    Hi Sarah,

    I found this recipe on my cousin’s Pinterest board yesterday and made them last night. Delicious. I actually posted it on my website – gave you credit of course. Please let me know why you put the vinegar in, and why you shouldn’t over mix the flour/milk mixture. You’ll see from my post that I found it a bit lumpy so had to work it with a spatula. Also, we were pleasantly surprised that the chips had a little kick to them! Italian breadcrumbs aren’t usually spicy, so I’m wondering if it’s from the vinegar?
    Thanks for your recipe!
    Best,
    Orna
    http://ornabakes.com/recipe/pinterest-and-zucchini-chips/

    • Sarah says:

      Hi Orna,

      I took a look at your post and I saw you mentioned South Africa, are you from there? My husband is from South Africa and all of his family still lives there!

      Anyways, the reason you add apple cider vinegar to the milk is to mimic buttermilk which is the traditional milk used in this type of recipe. Also, the reason you don’t overmix the flour mixture is because you want it to be a smooth, thick mixture. The more you stir the thinner the mixture becomes and it doesn’t stick as well to the zucchini at that point. I’m not sure why you ended up with lumps, next time you can try shifting the flour first to see if that helps.

      The apple cider vinegar won’t really add a kick to the chips so I’m not sure where that came from. I’ve never experienced that before so I’m not sure what happened there.

      Glad to hear you enjoyed them though!

      All the best,

      ~Sarah

  21. James Smith says:

    Really loved your Zucchini Chips, I’m sure I can find a way to add them into my regular diet :)

    Looking forward to trying some of your other recipes, is it possible to buy your cookbook in print also?

    • Sarah says:

      Hi James,

      Right now we only have our CELEBRATE Holiday Cookbook available in e-book format. We will be releasing a brand new cookbook through Lyons Publishing early next spring. It features over 100 amazing recipes that you’re sure to love!

      ~Sarah

  22. Cassy says:

    Hi,
    I just made zucchini chips but they turned out really bitter and I am wondering why? They were slightly burnt but only as much as they are in the pictures above. I can’t think of any other reason why they would turn out so bad?

    • Sarah says:

      Hi Cassy,

      Zucchini can be quite bitter and there really isn’t anyway to know this by just looking at it. Unfortunately it sounds like you got a bad zucchini. Often times home gardeners will pick their zucchini and find that it’s bitter and assume that they picked it too early. There isn’t anything in the recipe that would cause a bitter taste and even cooking the chips a little longer won’t cause this. I would try again with another zucchini and see if you have better luck.

      ~Sarah

  23. Christy says:

    I made these tonight with mixed results. Flavor is great but I had the hardest time getting them off the foil! I lost about half of them. Bummer.

    My thoughts on where I went wrong:
    1)I used my mandolin slicer, used the thinnest slice blade and maybe they were too thin? How thick did you slice the zucchini?

    2) do you spray the foil before you put the dredged slices on the sheet?

    • Sarah says:

      Hi Christy,

      Here’s what went wrong. You need the zucchini to be about 1/4 inch thick. Too thin and all the moisture bakes right out and you’re left with a burnt zucchini. Yes, you most definitely need to spray the baking sheet/foil before use unless you are using nonstick foil. I’ve added the thickness amount to the instructions so hopefully it’s more clearly written now.

      ~Sarah

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