Zucchini Chips

5 Reviews / 4.8 Average
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.
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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.


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75 thoughts on “Zucchini Chips”

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Recipe Rating




  1. 5 stars
    Fabulous!! The whole family loved them! One question- my homemade bread crumbs start to burn a little in the pan, which makes them blacken and not look as pretty.. Any tips on how to prevent this? Do I need to turn down the heat?

  2. These are very good. I substituted soy milk for eggs for you son who has an egg allergy and they were still delicious!

  3. 4 stars
    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!!)

  4. 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. 5 stars
    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

  6. 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?

    1. 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

  7. 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.

  8. I have read that cooking olive at your average temperature (especially to fry)turns the goodness of olive oil into trans fat and using Red palm Oil is an excellent substitute to use as a cooking oil. Any thoughts?

  9. Alicia Bristol

    You know you can also bake these so you dont have to cook in the oil just give a mist of olive oil. I actually do this same thing with eggplant and bake to make somer really yummy eggplant marinara. You dont have the problem of your bread crumbs falling off and I seem to get a more even browning/cooking. Just a thought for those who like me loose all the bredding when trying to pan saute/fry

  10. I’ve heard that it is bad to fry with olive oil and that you should only use olive oil as an ingredient for uncooked items such as salad dressings.

    1. 5 stars
      DMath and others, I also have read that cooking olive oil makes it bad even rancid. However, after much research: ALL oil turn bad when heated at or near smoking temperature. Pan frying food in a wee bit of olive oil is actually GOOD for us. Olive oil and coconut oil are the best for cooking and pan frying in minor amounts of oil, the healthiest oils (and avocados) per the tons of research I found. Olive oil is known for good levels of Omega-3. Yes some still say “never cook olive oil” and “coconut oil is solid so never use it”. Canola is touted as good, but is so highly processed, ugg! Google is a terrific research tool, just watch for websites that you feel are trustworthy, and check out many. Then make your own decisions. About this recipe, zucchini and eggplant really soak up the oil, so calories will be HIGH! But oh so YUMMY!

  11. Such a major misconception about oil being unhealthy. Unfortunately healthy fats are often very lacking in children’s diets. Pan frying in olive oil is a great way to get the healthy fats into their diets!! Great recipe.

    1. Great idea Amber! I was just thinking…. darn I need to sub, no gluten or cheese! Even cooking them like potato chips might be wonderful.

      1. Assistant to 100 Days (Amy)

        Hi Amber. If you try this with almond meal, please share your results! ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Laura. I have tried a very similar recipe with eggplant that I have baked. I sprayed my cookie sheet with coconut oil and baked them at 400* turning them midway through. I can’t remember how long I baked them but I imagine it was about 20 minutes. They did not get as crispy as they do in the pan fry method. ~Amy

    1. You can omit the cheese, and just use breadcrumbs. It is tasty both ways! I also bake them instead of pan frying. I put a drizzle of olive oil on the bottom of the sheet pan, put my zucchini chips on top and drizzle with oil again. I have a large family, and this way I do not end up standing at the stove and frying while every one else eats.

  12. Love this idea. My mom use to make something like this when we were kids (I’m sure they were deep fried in stead of light pan frying) but I remember dipping them in Marinara sauce. I think that would be tasty to have some homemade sauce to dip in (plus it adds another veggie to the meal or snack).

  13. I think they were fresh organic eggs, but maybe I did not leave them in the egg mixture long enough. Would that have done it? Thanks!

    1. Assistant to 100 Days (Amy)

      Hi again Jeanine. It is difficult to say with all the variables in cooking. I made a similar recipe with eggplant the other night and found that it helped to process my breadcrumbs, grated cheese, and seasoning pretty thoroughly. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Jeanine. I find using really fresh eggs, something about the consistency, works best. Could that have been it? Also, was the pan heated to a good sizzle when you placed the zucchini? ~Amy

  14. Anyone have any ideas how to make this without eggs but still be yummy? My son has an egg allergy and it’s very hard since they are called in so many recipes!

    1. I make these all the time but I never use egg. I toss the zucchini in a bit of olive oil then toss it in the breadcrumb/parm mix and bake and they are delish! I’ve never tried it with the eggs so I can’t compaire but they are still awesome :)

  15. 5 stars
    This is the exact same method (and recipe) my grandma taught me for cooking eggplant or zucchini to make a parmigiana. Just layer the slices with (homemade) tomato sauce and mozzarella and parmigiana cheeses in a pan, and then bake at 375 degrees for 45 minutes.

  16. Hi, I made the recipe. OMG I had to stop myself from eating it all!! I loved it, very tasty! I have a question. Do you know the calories, fat content?

    Thank you!

    1. Assistant to 100 Days (Jill)

      Hi Ginette. We do not track the nutritional information, but, you can calculate it using one of the calorie trackers available online. Jill

  17. Gluten-free ideas: instead of breadcrumbs, try either GF breadcrumbs, organically-made potato chips (not non-processed, but still pretty healthy), GF flour mix, cornmeal, or almond flour for those on SCD. Omitting cheese altgoether will make it CF.

  18. Made a baked version of these tonight. Skipped the eggs and used milk instead. My 5 and 3 year olds gobbled them up! I have never gotten them to eat zucchini before so this was a great introduction.

  19. Made this off your recipe, but a larger batch. ;) They didn’t even have time to cool down before we had eaten them. The parm really gives it a nice undertone. Thanks for the recipe! XD

  20. Yummy! We *love* fried zucchini around here too. :) My new favourite cooking oil is unrefined virgin organic coconut…sooooo yummy and it doesn’t burn as easily as olive oil does. Thanks for sharing your recipes.

    Blessings,
    Camille

  21. Fried zucchini is also yummy with a squeeze of lemon instead of cheese. My sister loves it with both lemon and cheese! My Italian grandmother always made big batches of the stuff during Aug. & Sept. with my grandfather’s annual bumper crop of zucchini. She also made fried eggplant, fried cauliflower (parboil whole head, cool, and cut into florets before dipping in egg), and fried artichoke hearts (thaw and thoroughly pat dry frozen hearts). My cousins, my siblings, and I devoured them as soon as they were cool enough to pop into our mouths. Makes me hungry just thinking about it!

  22. Yum! I am going to try these. We recently planted a garden at my school and I have been one of the teachers overseeing it during the summer. As a result, I have a plethora of zucchini in my fridge that I need to do something with soon. This is it!

  23. I used to hate zucchini as a child because we only had it cooked one way. I enjoy it now, and these look delicious and kid-friendly. They should be easy enough to adapt to be dairy free (remove the cheese), egg free (maybe I’ll use rice milk for dipping) and gluten free (I could substitute gf breadcrumbs or use a cornmeal coating). I’ll definitely be trying some variation on this recipe.
    Jenna

  24. I struggle with my kids eating certain vegetables and this looks like an awesome recipe. Off to the farmer’s market tomorrow and I will be getting zucchini for this recipe. My husband and I decided that several times a week, we will introduce a new vegetable (one the kids don’t eat) prepared a new way. Here’s one and we will find some other goodies at the market as well. Thanks.

    1. 100 Days of Real Food

      Good for you and don’t ever give up on them! Sometimes kids have to try new things dozens and dozens of times before they warm up to it.

  25. this recipe looks great! would it be ok for me to share in my co-op’s reader? we’re doing an eat local challenge from september through october, and want to share as many recipes that would utilize local ingredients as possible… this would be a huge hit, i’m sure! of course, i’d credit your fabulous blog!

  26. These sound great! Our youngest son loves hibachi-style zucchini, but our oldest turns up his nose at most veggies. Maybe this will convince him to try it out.

    We use Ian’s whole-wheat panko breadcrumbs. They are delicious!

  27. MMM those look so yummy!!! I recently read that olive oil is toxic when heated too hot or used for frying. So I did more research and everything I read says that’s true. So you should use grapeseed, coconut, safflower, sunflower, etc. for frying or sauteing at high heat. Here’s a good resource for which cooking oils to use. http://www.examiner.com/vegetarian-food-in-detroit/cooking-with-olive-oil-at-high-heat-can-be-toxic

    I use safflower and I love it! It’s light and doesn’t add any flavor to what you’re frying.

      1. I didn’t know that about grapeseed oil, that’s disappointing. Great post about refined oils. thanks!

      2. I know this is an old post, but it is possible to find unrefined grapeseed oil. Its a bit pricey, but can be done if you really want it.

  28. I finally found 100% whole wheat panko as well. I used it when I made crab cakes last Thursday and no one noticed. Win!

    1. According to Americas test kitchen (cook’s illustrated episode), you can make your own panko by grating bread on the course side of a box grater. I’m guessing the bread might need to be a little dry/stale. I have yet to try it, as the recipes I make call for fresh breadcrumbs, which I make in my food processor.

  29. When it comes to things like this via REAL food: zucchini chips, homemade chicken nuggets, “french fries”, I’ll spend a Sunday afternoon prepping, lightly deep frying (just a little oil in the pan so the crumbs stick), and then freeze. On a night I feel like ‘cheating’, I’ll come home and bake up some of these goodies rather than visit a drive thru. I’m always thankful and it’s usually around 20 minutes to reheat! Recently, I made corn fritters and they were deeeeee-lish when pulled from the freezer.

    1. Thank you so much for posting this. I was just wondering today how to make homemade chicken fingers, ect. ahead and freeze.

  30. We make something similar but we broil them, and we do not include cheese – instead we add middle eastern spices and mix olive oil in the breadcrumb mixture.

  31. We do this with summer squash, but I bake them! They come out like yummy chips and my daughter devours them. We’re going to do this with zucchini this summer, now. :) I’ll still bake them to avoid the extra oil. Thanks for the idea!! I don’t know why I didn’t think of trying it with zucchini!LOL

  32. I love fried zucchini, and haven’t had it in sooooo long! Going to make this tomorrow! Eating ” real food” has been such a challenge, but we all feel so much better!

  33. We do something similar but call them zucchini fries. I bake them and my kids LOVE them. They also LOVE to help me assemble, though it gets a bit messy :). I’ll have to try these with all my zucchini and squash that I’m growing in my garden.