Crispy Baked and Breaded Zucchini Chips are a light, fun, delicious, healthy snack! This recipe is easy to make and a great way to use seasonal summer zucchini. Baked in the oven, they’re golden brown and crisp outside, creamy and tender inside, and full of garlic parmesan flavor. Serve with marinara sauce or Greek yogurt aioli dip—so good!

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TIMESTAMPS
0:00 Open
0:35 Prepping the ingredients
1:08 Setting up the breading line
2:26 Prepping the zucchini
2:47 Breading the zucchini
3:50 Baking the zucchini chips
4:06 Deciding on the dip
5:01 Making the Aioli
5:44 Enjoy!
6:23 Outro

CRISPY BAKED ZUCCHINI BITES
1 medium zucchini cut into 1/2-inch rounds
2 teaspoons olive oil
1/2 cup Italian bread crumbs, gluten-free if needed
1/4 cup parmesan cheese
1 egg
1/3 cup white whole wheat flour
1/4 teaspoon garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
Cooking spray

Preheat oven to 425 degrees Fahrenheit. Lightly grease a rimmed sheet pan with olive oil and set aside.

Combine breadcrumbs and parmesan cheese in a medium, shallow bowl. Whisk the egg in a separate bowl. In a third bowl, combine flour, garlic powder, salt, and pepper.

Here's how to prepare the zucchini chips: Start by dipping each slice in the flour mixture, shaking off any excess. Then, dip it in the egg mixture and coat it with breadcrumbs. Place the coated zucchini slices on the prepared baking sheet and repeat until all the slices are seasoned and coated.

Lightly spray the top of the zucchini chips with cooking spray and bake for 20-25 minutes, flipping halfway through. Serve with your favorite dipping sauce (marinara sauce and garlic aioli are my favorites!) and enjoy.

NUTRITIONAL ANALYSIS
Serving: 0.25recipe | Calories: 158kcal | Carbohydrates: 19g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 466mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 9mg | Calcium: 123mg | Iron: 1mg

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