Crispy Zucchini Chips (oven baked)
Fresh zucchini are sliced thin and coated in spices before being baked in the oven. Paired with a zesty avocado la crema dip, these savory, crispy zucchini chips sure to satisfy your potato chip craving with zero guilt!
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What can I expect?
Baked zucchini chips are a nutritious take on classic potato chips. They are savory and crunchy just like traditional chips but are full of nutrients and fiber. You can also pan fry these zucchini chips in quality oils for a boost in energy and flavor.
All you have to do is slice the zucchini, dredge it through an egg, coat with dry ingredients, and sprinkle with cheese. Then, bake the “chips” in the oven for a few minutes (or pan fry them), and they’re ready to eat! Paired with a creamy avocado la crema dip, they make for a tasty snack that will satisfy your tastebuds and leave you feeling full!
Are Baked Zucchini Chips Healthy?
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Let’s take a look at the main ingredients:
- Zucchini
- Almond flour
- Seasonings
- Eggs
- Parmesan cheese
- Avocado Oil
Zucchini, almond flour, seasonings, and eggs are all natural, nutritious food sources. Each have their own health benefits. Add them to recipes for added nutrients and flavor, and you can’t go wrong!
But what about Parmesan cheese? Is dairy healthy?
Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable..
Let’s be mindful of our dairy intake. Buy dairy that comes from pasture raised cows and try to eat less.
But what about the Oil? Isn’t it laden with unhealthy fats?
Many people worry about trans fats when it comes to cooking oils. However, these fats are associated with the industrial processes of hydrogenation which modifies the chemical structure of oils.
High-quality oils (like olive oil and avocado oil) provide essential fatty acids, vitamins, and they are a great source of energy.
So, don’t dismiss the role of oils in your diet. Cook with them! Embrace them as a natural and delicious source of essential nutrients, and appreciate the richness they bring to your meals.
Sugar is what makes food unhealthy.
Traditional chips are made with white potatoes (starchy carbs), which digest very similarly to sugar.
Add 15g of starchy carbs to this recipe, and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Substitute potatoes with zucchini and and this recipe becomes nourishment (even if you fry them in oil!). The ingredients provide vitamins, minerals, protein, and quality, whole-food energy.
Enjoy these baked zucchini chips knowing they support your well-being.
Explore more about the Neutral Eating Food Philosophy and how it celebrates the balance of health and flavor.
Baked Zucchini Chips Tips
1. Make it a meal
Pair your zucchini chips with main courses like pesto chicken wraps, lemon pepper chicken wings, or lemon garlic sheet pan chicken to transform them from a snack into a complete meal.
2. Use a different dip
Not a fan of avocado la crema? No worries! Swap it out with any healthy chip dip you like best.
3. Use an air fryer instead
Follow the same recipe instructions. Then, instead of baking, grease an air fryer basket with cooking spray, and cook your zucchini chips at 325 degrees Fahrenheit for 8-12 minutes or until they’re crispy, flipping them over halfway through. Just make sure to arrange them in a single layer in the air fryer basket, and work in batches as needed!
5. Make extra, and store them for later
Go ahead and make an extra batch or two, and store them in an airtight container at room temperature for 2-3 days! To crisp them back up, just pop them back in the oven for a minute or two, and they’ll taste good as new.
Baked Zucchini Chips
Print Recipe
Ingredients
- 2-3 Zucchini (sliced thinly into 1/4-inch thick rounds)
- ½ cup almond flour
- ½ tsp sea salt
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp garlic poder
- 1 tsp onion powder
- cracked pepper to taste
- 2 eggs
- ¾ cups shredded parmesan
AVOCADO LA CREMA
- 1 small avocado
- ⅓ cup sour cream
- ¼ cup packed Cilantro
- 2 Tbsp lime juice
- salt and pepper to taste
Instructions
- Start by washing your Zucchini.
- Slice off the top and bottom and discard, then proceed to slice into 1/4-inch thick rounds.
- You will need 3 bowls: in the first combine the first seven dry ingredients; in the second mix the two eggs, in the third parmesan cheese.
- Take your Zucchini and dredge it in the egg.
- Then in the flour, be sure to cover the whole piece.
- Lastly in the cheese. Again be sure to cover the whole Zucchini.
- Once you cover the Zucchini, place it on your baking sheet. You will want to place a wire rack on top of the baking sheet. This allows for baking on both sides without flipping. If you don’t have the option then flip your chips half way when you bake them.
- Bake at 425 for 18-20 minutes until crisp and golden.
- If you choose to fry in oil instead – Add 2/3 cups of olive oil to a pan, I suggest using a large cast iron skillet, you just want the oil to barely cover the bottom so if you have a smaller pan use less (see notes).
- Lay your Zucchini in the pan be sure not to over lap and cook for about a minute and a half to two minutes.
- Remove from the pan and place on a plate lined with a paper towel.
- Continue with your batches, adding oil as needed. After it's all done enjoy with one of your favorite dipping sauces!
AVOCADO LA CREMA
- Combine all ingredients and blend till creamy, enjoy!!
Notes
DID YOU MAKE THIS RECIPE?
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