Zucchini Chips

A crunchy snack made with fresh zucchini slices and seasons with a gluten-free breadcrumb mixture.


  • 1/2 C. Finely Ground Breadcrumbs, made from dried Canyon Bakehouse Country White Bread
  • 1/4 C. Grated Parmesan Cheese
  • 1/2 tsp. Italian Seasoning
  • Salt and Pepper, to taste
  • 1/2 C. All-purpose Flour
  • 2 Eggs, whisked
  • 2 Medium Zucchini, sliced
  • Prepared Marinara Sauce or Ranch Dressing, for dipping


  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a shallow dish, whisk together the breadcrumbs, parmesan and seasonings.
  3. Individually, place the flour and whisked eggs in additional shallow dishes.
  4. Coat each zucchini slice consecutively in flour, egg, and the breadcrumb mixture. Place each one on the parchment lined baking sheet.
  5. Bake the coated slices for about 15 minutes on the center rack, until the outsides are brown and crisp.
  6. Allow the chips to cool for 10 minutes before serving with marinara dipping sauce and/or ranch dressing.


Difficulty: Easy

Prep: 10 min

Cook: 15 min

Servings: 4