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.

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.
4.8 from 5 votes
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 8 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • Thinly slice zucchini into 1/8” round pieces.
  • Beat eggs in a shallow bowl.
  • 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.
  • 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.
  • Make an assembly line in the following order: raw zucchini slices, beaten egg, breadcrumb mixture, and empty plate.
  • 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.
  • 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.
  • 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.
  • Repeat process until all the zucchini are cooked. Arrange them on a serving platter, garnish with Parmesan cheese, and enjoy!

Notes

Nutrition Facts
Nutrition Facts
Zucchini Chips
Amount Per Serving
Calories 241 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 134mg45%
Sodium 462mg20%
Potassium 317mg9%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 4g4%
Protein 14g28%
Vitamin A 480IU10%
Vitamin C 25.7mg31%
Calcium 173mg17%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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75 thoughts on “Zucchini Chips”

  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!!)

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