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Zucchini Chips


  • 1 (large) zucchini, cut into 1/8" - 1/4" slices

  • 1/3 cup Panko crumbs

  • 1/4 teaspoon black pepper

  • Kosher or sea salt to taste

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon cayenne pepper

  • 1/8 teaspoon cumin powder

  • 1 beaten egg & add 2 tablespoons water


Preheat oven to 425 degrees.
Combine in a small mixing bowl, panko crumbs black pepper, salt, garlic powder, cumin powder and cayenne pepper. Dip zucchini slices into egg / water mix and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick. Arrange zucchini on a non-stick cookie sheet coated with coconut oil. If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

TIP: Zucchini Chips will continue to get crispier while cooling.

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