Aug 21
Since being in LA, I’ve been trying to get out and do as many things as possible. Most days all I wanted to do is eat ice cream but you know I guess I have to get out and do things besides cook. This past weekend a friend invited me to go hiking and have a picnic in Ranchos Palos Verdes, California. We purchased delicious salads at Trader Joe’s (the best place evaaaa) and packed fresh fruit. I mean for heaven’s sake I was eating those peanut butter chocolate chip cookies with sea salt allllll last week so sweat and salad sounded pretty awesome.
Ohhhh and sweat is exactly what I did. The hike was uphill and grueling, but the views were absolutely breathtaking! We could see the beach, the bright blue ocean and Catalina Island in the distance. Sometimes there is nothing more fun then getting out and being a little adventurous. It just feels good, you know?
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After our hike I was still incredibly hungry, but I wanted a healthy snack since I knew I was going out for dinner that night and would be most likely stuffing my face with warm tortilla chips and a giant Mexican salad. So what did I decided to make? Zucchini chips!
Don’t you look at your computer screen like that. Just trust in the power of your oven.
Zucchini is in season and if you haven’t found a recipe to use with it, here’s your chance! These are easy to make, cheap, and healthy. Who knew zucchini was such a triple threat?
I should also mention that zucchini is low in calories so I love finding new ways to eat it.
To make these I simply cut my zucchini into about 1/4 inch thick rounds, then dipped them in egg whites and coated them in a bread crumb and parmesan cheese mixture. I even added a little bit of red pepper flakes for spice, which I highly recommend!
These would be the perfect side dish to any burger you are cooking up for labor day. However, if you’re chowing down on them for a snack, I suggest dipping them in a classic marinara sauce!
- Parchment paper
- 2 medium zucchini, sliced into 1/4 inch thick rounds
- 1/2 cup egg whites
- 1/4 cup freshly grated Parmesan
- 1/4 cup whole wheat bread crumbs
- 1/8 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
- Red pepper flakes, if desired
- Preheat the oven to 425 degrees F. Cover baking sheet with Parchment paper.
- Place egg whites in small bowl. In separate small bowl, combine the Parmesan, bread crumbs, salt, garlic powder, red pepper flakes and a little black pepper.
- Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides. Place slices evenly on prepared baking sheet and bake 15 minutes. Flip and bake another 5-10 minutes or until zucchini chips are golden brown and crisp. Serve immediately.
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I just ate zucchini for the first time in years on goat cheese tarts this week and told my bf they'd make perfect baked chips!
I’ll be trying these out for sure. I love french fries and this is a great substitute! Thanks for the recipe. Love the pic of the water btw.
-Michelle
Great recipe! Will be linking back to this in my post tomorrow.
They look yummy, a must try.
These are great!!!!! Second batch in 2 days! I used Panko and they were crispy.
Looking forward to trying these. They look so good!
these were awesome!
These sound delicious, however I am curious about the zucchinis. The ones I use for loaves or grilling always have a gelatinous center and seeds like a cucumber that I have to remove before using. Since you are cutting your chips to be circular, or crosswise, are you eating the middle? Otherwise they would look like donuts with holes. Perhaps there is a particular variety that doesn’t have this center, or perhaps the size/age matters? Any assistance would be greatly appreciated.
Will be scouring this site for a way to turn these yummy treats into something gluten-free… and also yummy. There’s got to be a way!!!
So…..I had a ton of zucchini I was trying to use up. First I made your low-fat muffins and then I made these. I expected that these would be “ok.” You know….just a good side to our meal. Um, NO. I pretty much ate these for my entire meal they were so good! I can’t believe how crisp and yummy they were. I will definitely be making these again!
better than chips I am sure. Yum Yum
you can use gluten free bread crumbs…
my husband is allergic to eggs. what could i use as a subsatute?
You could probably mix soymilk or a little heavy cream with some mustard for thickness/binding agent 🙂
Would love to take these camping, wondering if they would hold up if done ahead and reheated?
really love the vegetarian recipes you have, do you what is the calorie count for this?
what is the calorie count for these ?
I don’t know about you but sweat and salad don’t sound too good, though sweet and salad does!
Can I leave out the breadcrumbs and only dip in egg yolk and coat with Parmesan?