Low Carb Crispy Zucchini Chips

Low Carb Crispy Zucchini Chips

The zucchini slices fried in crackers on a blue plate This low carb zucchini chip recipe is great. Easy to make, oven baked. Serve it with low carb ranch dressing (see the link below) if you like, and it rivals any restaurant zucchini appetizer you might get. We made this recipe by slicing the zucchini, but you can also cut them into thin stick wedges if you prefer.

Low carb crispy zucchini chips are delicious to serve as an appetizer or side dish. Eat them hot or reheat them if they get cold. After all, like who wants cold zucchini “hot” appetizers? You can freeze or reheat the zucchini chips.

This is a classic and versatile recipe, enjoyed by many, as long as you have fresh zucchini, of course, and can be “spiced up” by adding additional seasoning… see variations for other ideas like the dynamite “Zucchini Parmesan” – like eggplant parmesan only with zucchini. Delish. You might want to just bookmark these ones for your special “keeper” file. Enjoy.




  • 1-2 Tablespoons olive oil (for zucchini Parmesan recipe)


To make Low Carb Baked Zucchini Chips:
Line a baking sheet with parchment paper or spray with non stick cooking spray. Preheat oven to 450° and move rack to center position.

Wash, pat dry and slice the zucchinis into ¼ inch rounds. In medium sized bowl, combine cheese, flour, and lemon pepper. Coat zucchini slices in oil and with fork or tongs dip into dry bread crumb mixture. Place at least a half inch apart on baking sheet.
Bake for 25 to 28 minutes, until zucchini slices are crispy and golden brown. May be tightly frozen for up to 3 months and reheated at 375° for 10 minutes. Makes 4 -5 servings at less than 3 net carbs per serving.

Serve with Low Carb Ranch Dressing if desired.


*Add ½ teaspoon creole seasoning in place of the lemon and pepper for a spicy version.
*Use Breading and Batter Mix - Low Carb (or ground corn chips) and deep fry zucchini.
*Use grated Romano cheese in place of Parmesan cheese.
*Cut zucchini into “spears” instead of slices.
It's much easier to make low carb Zucchini Parmesan than eggplant Parmesan. No where near as much “fussing”, and it's truly delicious. If you like Eggplant Parmesan, this dish is definitely for you.

To Make Zucchini Parmesan:

Preheat oven to 425°. Dip zucchini into egg and then coat with breadcrumb mix and drizzle with olive oil (if using). Bake on a cookie sheet 10 minutes. Flip and bake 10 minutes more. Coat an approximate 9” x 9” baking pan with non-stick cooking spray (or use non-stick pan).

Spread a thin layer of the prepared Zesty Italian Pasta Sauce on the bottom of the 9”x 9” baking pan. Put one layer of breaded zucchini slices on top of sauce and sprinkle with 1/3 of the Parmesan cheese. Spread 1/3 of the sauce (about 1 cup) on top of the zucchini/cheese.

Repeat the zucchini/sauce layering and top with more Parmesan and sauce. Finish topping with remaining sauce and Parmesan cheese. Lower oven temperature to 375°, cover with foil and bake for 30 minutes until top cheese layer is melted and bubbly around the edges. Makes 6 dinner size servings, 5 net carbs per serving.
No comments yet.

Leave a Reply