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–+ servings
Baked Zucchini Chips

Crispy Baked Zucchini Chips for Guilt-Free Snacking Bliss

These Baked Zucchini Chips are a deliciously crunchy and guilt-free snack, perfect for satisfying cravings without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 2 medium Zucchinis thinly sliced into 1/4-inch rounds
  • 1 teaspoon Garlic Powder or onion powder for a twist
  • 2 tablespoons Milk use almond milk for dairy-free
  • 1 large Egg or flax egg for an egg-free version
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1 cup Kettle Brand® Himalayan Salt Potato Chips crushed for coating
  • 1/2 cup All-Purpose Flour or almond flour for gluten-free
  • 2 tablespoons Chopped Fresh Parsley for garnish

Equipment

  • Oven
  • Baking Sheet
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet by oiling or using nonstick spray.
  2. Season the sliced zucchini with garlic powder, kosher salt, and black pepper in a large bowl.
  3. Whisk together the egg and milk in a separate bowl to create the glue for the coating.
  4. Dredge each zucchini slice in all-purpose flour, dip in the milk and egg mixture, then coat with crushed potato chips.
  5. Arrange coated zucchini slices in a single layer on the baking sheet and spray lightly with nonstick spray.
  6. Bake for 22 to 26 minutes, or until golden brown and crisp, rotating halfway if needed.
  7. Cool for a few moments after baking, garnish with chopped parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 18mgCalcium: 50mgIron: 1mg

Notes

For extra crunch, consider double coating the zucchini slices and allow them to cool on a wire rack post-baking to retain their crunch.

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