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Baked Zucchini Chips

IC-Friendly Recipe adapted from:


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 (if tolerated)

1 1/2 cups finely crushed Kettle Brand® Himalayan Salt Potato Chips (they are IC friendly!)

1/2 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves (garnish if desired)


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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