Zucchini Parmesan Crisps

"From the Food network show Healthy Appetites with Ellie Krieger. Weight watchers points per serving 2"
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by Saidatul A. photo by Saidatul A.
photo by loof751 photo by loof751
Ready In:
4 1/2 cup servings




  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
  • serving size, 1/2 cup.

Questions & Replies

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  1. Used whole wheat bread crumbs & garlic salt instead of plain. These were excellent & went fast. Even tastier served with warmed marinara sauce for dipping (think mini zucchini parmesans) . Thanks for sharing!
  2. These were really good. I will slice mine a bit thinner next time. I used panko because I had it on hand. I also added a bit of garlic powder and oregano. Really liked these.
  3. Great crispy zucchini chips! So easy to make and just delicious. Great as is, or dipped in a little ranch dressing. Thanks for sharing the recipe!
  4. These are so good and very addicting! I used garlic and herb breadcrumbs. My zucchini were on the small side so they were done in about 20 minutes. I made sure to gently press the zucchini into the breadcrumb mixture so they were evenly coated. I flipped them once during cooking. They were gone in about 10 minutes. I am sorry I did not make more. But there is always tomorrow! Thanks!
  5. Wow wow wow wow WOW!!! I wish I could give these more than 5 stars. My family LOVED these crisps. I love that they are NOT fried but baked so they are so much more healthier. The coating is perfect and has a nice flavor. Instead of separate salt and pepper I just used a sea salt, garlic, pepper blend but that was the only change. I will be making these very often as everyone loved them to pieces! Thanks so much for sharing this gem!!! Made for the Pick A Chef Event Spring 2009.


I'm a SAH mommy to my 5 year old twin boys and a loveing wife to my husband. I love scrapbooking, digital scrapbooking, shopping, spending time with friends, planning parties, and much more. I'm a coffee drinking, digi-scrapbooking, Disney lovin', mini-van drivin', suburban mom!!! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
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