Zucchini Oven Chips

Cheese and breadcrumbs form a crispy coating on these veggie chips. Serve with hamburgers or sandwiches in place of potato chips.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 0.0%
  • Fat: 2.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 8.8g
  • Fiber: 1.1g
  • Cholesterol: 4mg
  • Iron: 0.7mg
  • Sodium: 243mg
  • Calcium: 81mg


  • 1/3 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray


  1. 1. Preheat oven to 425°.
  2. 2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Coat both sides of zucchini slices with cooking spray. Dredge zucchini slices in breadcrumb mixture, pressing gently to coat. Place coated slices on a foil-lined baking sheet coated with cooking spray.
  3. 3. Bake at 425° for 30 minutes or until browned and crisp, turning after 15 minutes. Serve immediately.
  5. Young Chefs can:
  6. Combine measured breadcrumbs and cheese in bowl
  7. Measure zucchini
  9. Older Chefs can:
  10. Coat zucchini slices with cooking spray
  11. Dredge zucchini slices in breadcrumb mixture
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