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.
75 thoughts on “Zucchini Chips”
Is there a way to bread these without using eggs? Kids are allergic…
What type/ company olive oil do you use for frying
Hi there. This might help you in the choosing: http://www.drweil.com/drw/u/ART02970/Olive-Oil.html. I also really like avocado oil for this recipe.
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?
Hi. You could turn the heat down a bit or reduce cook time.
These are very good. I substituted soy milk for eggs for you son who has an egg allergy and they were still delicious!
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!!)
i love your recipe
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.
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
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?
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
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.