Zucchini Chips



  • 1 zucchini, thinly sliced

  • 1/4 cup of breadcrumbs (I used gluten free, would recommend whole wheat if you don’t have an allergy!)

  • 1/4 cup grated parmesan cheese

  • 1/4 tsp garlic powder

  • 1/8 tsp cayenne pepper

  • 1 egg

  • Salt to taste


  1. Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper and a cookie rack.

  2. Combine breadcrumbs, parmesan cheese, garlic powder and cayenne pepper in a bowl. Mix and set aside.

  3. In a separate bowl, whisk egg.

  4. Dip zucchini slices in egg and then into breadcrumb mixture, then lay flat on a cookie sheet.

  5. Bake for 10 minutes, then flip zucchini slices and cook for another 4-5 minutes, or until golden brown.

  6. Remove from oven and enjoy!

These are a great snack or side to any meal. I love these as a snack with a little ranch dressing! For portion fix, I count 1/3 of this recipe as 1 green and 1/2 yellow. For 2B, I count as a veggie and FFC, with watered down ranch as an accessory!