I’ve been on a bit of a quest recently to find lightened up versions of my family’s favorite recipes. This zucchini chips recipe is my latest accomplishment. There was a time when the Fry Daddy was put to good use in my house, but I have since learned that I can achieve the same crispness and flavors with a few tricks and a hot oven. Baking these zucchini chips on a wire rack in the oven exposes all sides to the oven’s heat, resulting in a crisp chip. Like with most foods, my grandchildren like to dip these zucchini chips in ranch dressing. However, I prefer them straight from the oven.
I tore this recipe from an old Cooking Light magazine. I’m not sure which issue it came from, but it’s most likely from around 10 years ago. I have bins full of recipes that I’ve torn from the pages of magazines over the last 20 or so years. It’s so much fun to dig through them every once in a while and uncover a hidden treasure, like these baked zucchini chips.
Zucchini Chips Recipe
Lightened Up Zucchini Chips Recipe
Ingredients
- 1/4 cup dry bread crumbs
- 1/4 cup 1 ounce grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt such as Lawry's
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2 1/2 cups 1/4 inch thick slices zucchini (about 2 small)
- Cooking spray
Instructions
- Preheat oven to 425 degrees.
- Combine first 5 ingredients in a medium bowl, stirring with a whisk.
- Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 degrees for 30 minutes or untill browned and crisp. Serve immediately.
I’ve never tried zucchini chips, but they sound great!
these sound soooo good! my dad grows zucchini, so im going to try this for sure
I love anything fried, I’ve never even thought of doing this before.
i LOVE zucchini and have bookmarked this for the summer.
Looks yummy! I am going to try this recipe
BY GOLLY I WANT TO TRY THESE FOR SURE-THANKS FOR THE RECIPE
I like Zucchini bread and cooked with pasta.
I made a variation of these this past summer when I had so many zucchini from our garden. I didn’t put them on a wire rack though. I bet that makes a huge difference in the crispiness. Love the addition of the Lawry’s too! I will definitely give this a try. Thanks for the recipe!
A nice alternative to fried pickles.
these are great! they are definitely best straight from the oven! my guests liked the ranch dressing, I actually liked them with blue cheese dressing…