Baked Zucchini Chips — Damn Delicious

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Baked Zucchini Chips

Disclosure: This post is sponsored by Kettle Brand. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise!

Crispy baked zucchini chips?

No one is about that soggy-chip life. Or that deep-fried life.

So we have the perfect balance here.

We have the crispiest zucchini chips that are actually completely baked!

We’re using Kettle Brand® Himalayan Salt Potato Chips! Chips that are cooked 100% in avocado oil and perfectly seasoned with Himalayan salt.

So serve as a side or appetizer or even dinner.

We have it as all of the above.

Baked Zucchini Chips

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise!


  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 teaspoon garlic powder
  • 1/4 cup milk
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups finely crushed Kettle Brand® Himalayan Salt Potato Chips
  • 1/2 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season zucchini with garlic powder, salt and pepper, to taste.
  3. In a medium bowl, combine milk and egg; set aside.
  4. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray.
  5. Place into oven and bake golden brown and crisp, about 22-26 minutes.
  6. Serve immediately, garnished with parsley, if desired.

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This recipe looks just outstanding, i’m always looking for new recipes to try out during the weekend and i have a strong feeling this will be one of those.

Re non stick spray..I assume you spray baking sheet not the zucchini? Please advise…they sound great!!

You spray both the baking sheet and zucchini. Spraying the zucchini helps them brown and crisp up!

Excited to try! But with gluten free flour. My husband is gluten free and this would be perfect to fill that gap. We loved fried zucchini, but had to cut that out because he has a horrible reaction(i.e. diarrhea, vomiting) to wheat and other gluten containing food.

Spraying them with oil makes them just as unhealthy as deep frying. I’ll take deep fried any day. Besides that deep fried, done in 2 mins versus 20 to 25 baked.

Dave, a light spray of oil is certainly not the same as submerging in hot oil.

I’m in the same boat and need this to be gluten free….. easy fix! Definitely going to try these. Thanks for sharing!

Let me know how the gluten-free version turns out! 🙂

This recipe looks amazing! I’ve completely cut out flour from my diet. Would dipping the zucchini in coconut oil prior to dipping them in the potato chip mixture work as well? Or is there an alternative to using flour (or any refined product) to help the potato chips stick to the zucchinis? Thanks!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Maybe organic, gluton-free flour

What is the nutrition breakdown? Thanks!

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

LOL! These look amazing, but let’s not kid ourselves about how much “better” they are for us than deep-fried zucchini sticks or rounds: they’re coated in crushed deep-fried & heavily-salted potato chips & then sprayed with oil! I strongly suspect that the originals — coated with Panko crumbs with limited salt, then very quickly deep fried in very hot oil so as to absorb as little as possible — are actually a nominally healthier choice. That said, I’ll still be trying these — but without the added coating of self-delusion. [Sorry, Chungah: I love your site & love your recipes & understand the need for in-house advertising, but this one stretched my credibility to the breaking point!].

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