Crunchy Zucchini Chips

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Crunchy Zucchini ChipsRecipe

Photo: Jennifer Causey Styling: Kellie Gerber Kelley

Ann's kids fell in love with these chips, and you will, too. Besides the savory seasoning, the crispy zucchini rounds have a secret whole-grain weapon: amaranth in the breading. It makes them amazingly crunchy without overpowering the vegetable. Serve them with burgers, sandwiches, or grilled chicken.


Serves 4 (serving size: 8 to 10 chips)


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1/3 cup whole-wheat panko (Japanese breadcrumbs)
3 tablespoons uncooked amaranth
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, finely grated (about 1/4 cup)
12 ounces zucchini, cut into 1/4-inch-thick slices
1 tablespoon olive oil
Cooking spray


Hands-on: 15 Minutes
Total: 41 Minutes

1. Preheat oven to 425°. Combine first 6 ingre­dients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.

2. Bake at 425° for 26 minutes or until browned and crisp. Serve chips immediately.

Created date

February 2016

Nutritional Information

Calories 132
Fat 6.5 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 6 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 5 mg
Iron 1 mg
Sodium 249 mg
Calcium 113 mg
Sugars 2 g