Cheesy Zucchini Chips

 VEG | P | SF | K

How It's done:


1 large zucchini, thinly sliced
1/3 cup wholemeal breadcrumbs (you can use nut meal for a gluten-free version, but find breadcrumbs work better
1/4 cup parmesan cheese, grated (reduced fat is okay)
1/4 teaspoon garlic powder
2-3 tablespoons milk (low fat is okay)
Pinch sea or rock salt and pepper to taste


Preheat the oven to 220 degrees Celsius. Pour milk into a small bowl and set aside. In a separate bowl, mix all remaining ingredients except zucchini and stir to combine. Dip the individual zucchini slices into the milk and then into the breadcrumb mix (be sure to coat both sides). Place coated zucchini slices on a non-stick baking tray and cook for 15 minutes before turning the chips and baking for a further 15 minutes or until they become golden brown (watch them, they have a tendency to go from zero to burnt very quickly). Remove from the oven and allow to sit for several minutes to become even more crispy.

Cooking Time

30 mins