Courgette Chips With Parmesan (Baked Zucchini Chips)

the picky eater

A great side dish or guilt-free snack, they’re super easy to make, kid friendly, and easily made gluten-free too!

👩‍🍳 Why This Recipe Works

– No vegetable oil – Perfectly seasoned – Baked not fried! – Kid-friendly & picky eater proof


How to make Courgette Chips With Parmesan


Preheat the oven to 425 degrees. Thinly and evenly slice zucchini using a mandolin slicer or sharp chef’s knife.


Combine breadcrumbs, parmesan cheese, salt, garlic powder, and black pepper in a small bowl stirring with a whisk. 


Place milk in a shallow bowl. Dip courgette pieces in milk, and dredge in breadcrumb mixture. 


Take an ovenproof wire rack and spray it with olive oil spray or cooking spray, and place the rack on a prepared large baking sheet. Place coated courgette slices in a single layer on the wire rack.


Bake at 425° for 30 minutes or until golden brown. Sprinkle the crispy courgette slices with a little salt.

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