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baked and crispy courgette chips with parmesan, stacked on an oven rack
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5 from 5 votes

Baked Courgette Chips with Parmesan

Crispy and cheesy oven baked courgette chips are a healthy alternative to fries or potato chips.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack
Cuisine: American
Servings: 4
Calories: 68kcal
Author: Anjali Shah

Ingredients

  • 1/4 cup dry whole wheat breadcrumbs Panko breadcrumbs also work
  • 1/4 cup grated fresh Parmesan cheese
  • 1/4 tsp seasoned salt
  • 1/4 tsp garlic powder
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp low fat or fat free milk
  • 2 1/2 cups sliced zucchini (1/2 inch thick) about 2 small
  • cooking spray

Instructions

  • Preheat oven to 425 degrees. Thinly and evenly slice zucchini using a mandolin or knife.
  • Combine breadcrumbs, parmesan cheese, salt, garlic powder, and black pepper in a medium bowl, stirring with a whisk.
  • Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
  • Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Notes

Top Tips and Variations
  • Use a mandolin to get perfectly even thin slices.
  • Slice 1/4 inch thick.
  • Use seasoned salt for added flavor.
  • You can use regular breadcrumbs or panko breadcrumbs for an even crispier chip.
  • Try a variety of dipping sauces. My favorite is marinara.
  • Press the zucchini prior to baking for a crispy consistency.

Nutrition

Calories: 68kcal | Carbohydrates: 8.5g | Protein: 4.3g | Fat: 2g | Saturated Fat: 1.3g | Cholesterol: 5.3mg | Sodium: 274.2mg | Potassium: 302mg | Fiber: 2.1g | Sugar: 2.3g