Recipe: Zucchini Chips

Get ready to turn plain old zucchini into something fabulous! Even my picky 4-year-old, who has never voluntarily eaten zucchini in her life, couldn’t get enough of these “chips” tonight. I was across the table trying to hold in my excitement (and shock) as she was busy chowing down. This might just be the perfect way to introduce zucchini to a child that’s never had it before, and it could even work on those picky husbands too! After your child gets a good “first impression” of this veggie he/she might be willing to try it other ways as well. And don’t feel like you need to go “light” on the olive oil when you are making this recipe. Some unrefined natural fats can be a good addition to your diet. For more info on oils check out our post entitled “Mini-Pledge Week 10: No Refined Oils.


4.8 from 4 reviews
Zucchini Chips
Serves: 4-6
  • 2 medium sized zucchinis
  • 3 eggs
  • 1 ½ cups whole-wheat breadcrumbs (I found 100% whole-wheat panko breadcrumbs with a short list of ingredients at Earth Fare or you could make them yourself)
  • ½ cup grated parmesan cheese, plus more for garnish
  • Olive oil
  • Salt and pepper, to taste
  1. Thinly slice zucchini into ⅛” round pieces.
  2. Beat eggs in a shallow bowl.
  3. Using a small food processor (or a mortar and pestle) process the breadcrumbs, grated cheese, and a couple dashes of salt & pepper together until fine. Put the breadcrumb mixture in a shallow bowl.
  4. Pour a thin layer of olive oil in the bottom of a medium to large sauté pan and turn the heat to medium. Let it heat up while you start preparing the zucchini.
  5. Make an assembly line in the following order: raw zucchini slices, beaten egg, breadcrumb mixture, and empty plate.
  6. With one hand (which will be your “wet” hand) coat a few of the zucchini slices with the egg and shake off the excess. Drop those pieces on top of the breadcrumb mixture and using your other “dry” hand coat them with breadcrumbs. Shake off the excess breadcrumbs and transfer the coated zucchini slices to the clean plate.
  7. As soon as you have enough zucchini slices breaded to make a single layer across the bottom of the pan, slide them in the oil to start cooking.
  8. Meanwhile, start coating the next batch of zucchini, but check the stove after 2 or 3 minutes to see if the bottom of the zucchini is turning golden brown. Once they are brown flip them over and add more olive oil if necessary to keep the bottom of the breaded zucchini “wet.” Once both sides are golden brown transfer them to a paper towel lined plate and keep warm.
  9. Repeat process until all the zucchini are cooked. Arrange them on a serving platter, garnish with Parmesan cheese, and enjoy!

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  • Comments

    1. Elizabeth |

      We also do this with green tomatoes. We actually grow tomato plants that produce the perfect sized tomato for frying. We grow other varieties for canning and eating other ways

      I slice my zucchini thick so they don’t get mushy.

    2. Melissa |

      What is the best way to store these if you want to save them for later? Or make a large batch to keep as “snack” food?

      • Assistant to 100 Days (Amy) |

        Hi Melissa. I find these to be best consumed the day you make them. I have frozen them and reheated them in the oven, which worked fine. ~Amy

    3. Brooke |

      Made these last night and they are delicious, I made them with homemade whole wheat bread crumbs and freshly grated parmesano and they were wonderful! Thanks for the recipe

    4. April |

      I just stumbled on this page, the zucchini rounds are also really good and super easy if you just coat the pan in oil salt and pepper the zucchini and fry them up! I have been making them that way for years.

    5. morteza mehrmanesh |

      i love your recipe

    6. Catherine |

      I just made this recipe into muffins, but with a few alterations (based on other reviewer’s comments and personal desire to reduce the fat content) – I used 50:50 coconut oil and apple purée instead of all oil, and 1/4 cup honey with 3 medjool dates diced up and worked through (I added these first to the dry ingredients so I could separate the pieces instead of having a big clump). I also used 2 cups of zucchini and 1 cup of grated carrot to add in a bit more of the sweetness I took out with the honey!
      The mixture was quite dense, but the muffins very tasty. I did find that they took WAY longer to cook than stated – I cooked them for over 30 minutes (recipe says 15-20) and there were still a few uncooked dough-y bits.
      Overall though, I’d definitely make these again. Thanks for the healthy muffin recipe that I don’t mind giving to my toddler! (If he’ll eat the ‘green bits’ of zucchini!!)

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