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+ servings
Stack of Easy Oven Baked Zucchini Chips on Baking Tray

One Pan Crispy Baked Zucchini Chips

Print Recipe
Course Appetizer, Side Dish
Cuisine American
Keyword zucchini crisps
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 251
Author Abeer Rizvi

Ingredients

Flour Mixture

Egg Mixture

Breadcrumb Mixture

Zucchini

  • 2 Zucchinis Medium size, Washed, Patted dry, Cut into thin quarter inch circles

Instructions

  • Preheat a dark baking tray (without foil or parchment paper) that's been sprayed generously with oil at 400 degrees F.
  • In a Ziploc bag, add all the "Flour Mixture" ingredients and mix until combined.
  • In a second Ziploc bag, add eggs and whisk until combined.
  • In a third Ziploc bag, add all the "Breadcrumb Mixture" ingredients and mix until combined.
  • Coat the zucchini circles one by one in the flour mixture, then egg mixture, and then thickly coat them in the breadcrumb mixture. This should be done individually for each zucchini slice. Don't just dump them in the Ziploc bags!
  • Place these coated zucchinis on the heated baking tray. It will start sizzling right away, which helps to make them crispy.
  • Spray tops with oil.
  • Bake at 400 degrees F for about 20 minutes. Broil in the final 5 minutes to make the tops golden brown and crispy too.

Notes

  • Read all my tips above.
  • Tastes best and crispy when served immediately but leftovers can be stored in a sealed container in the fridge for 1-2 days and reheated in the oven or air fryer. 

Nutrition

Calories: 251kcal | Carbohydrates: 36g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 517mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 18mg | Calcium: 200mg | Iron: 3mg