Both of my kids are fruit lovers.  Getting them to eat their veggies can be a struggle.  So I wasn’t holding out much hope when I gave them some “superhero and princess chips” that would give them special powers!  They ate them all up!  The hardest part was sharing - not them, ME!  I LOVED these chips and wanted them all for myself!



  • 1/4 cup Homemade Breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/8 tsp black pepper
  • heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used oat milk)
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)


  1. Preheat oven to 425 degrees.
  2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
  3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
  4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
  5. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Nutritional Info:

Makes 2 servings.

Nutrients per serving:  Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg


These chips are best eaten right out of the oven.  They don’t save well.

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  1. Margaret says:

    We LOVE zucchini at our house - these sound awesome. On a very happy note, my nearly 9-year-old son just discovered his love of broccoli. Who knew? The other night he looked into the empty steamer and said “gee, I wish you made more broccoli.” I simply steam it and drizzle a little EVOO over it with a short grind of garlic/sea salt.

    Your posts and recipes are very helpful and full of variety. My hubby hardly seems to notice our transition into a cleaner eating lifestyle. This is a huge accomplishment b/c he is very set in his eating ways. Portion control is also difficult for him. Thanks again!

    • Sarah says:

      Hi Margaret,

      If you like zucchini then you’ll love these! I can literally eat a whole plate of them in one sitting! My husband will be the first to admit that he’s never had such yummy food in all his life. It’s amazing what you can do with fresh, natural and wholesome ingredients.

      Next week my husband will actually be doing a guest post for us. He’ll be making his famous South African Beef Jerky!


  2. Jenn says:

    We just had these for lunch and they were YUMMY. The zucchini was directly from our own garden. (which made them taste even better). Everyone should try this.

    • Sarah says:

      Hi Jenn,

      Aren’t they delish?! I LOVE LOVE LOVE zucchini chips! And what a bonus to use homegrown zucchini right from your own garden. We do a lot of grilling and anytime we have burgers I also make these chips instead of having traditional french fries. Much healthier and my kids get veggies in the most delicious way possible!


  3. sol says:

    nice! I´ll try them. I usually make something like this with eggplant.
    First time here, so I need to ask: why do you use the flour mixture? Don´t you eat eggs?

    • Sarah says:

      Hi Sol,

      I used the flour mixture because unlike using eggs or egg whites the flour mixtures helps the breadcrumbs adhere far better. You get a much more even coating and the breadcrumbs stick more than with the eggs.


  4. Carlotta says:

    Thank you for the recipe!

  5. Elham says:

    Yum! Can I used white vinegar instead? Thanks!

  6. cd says:

    I love zucchini squash, I can’t wait to try this receipe, thanks.

  7. Deb says:

    How would this recipe work for green tomatoes?

  8. Bry says:

    Hi, these sound delicious!! I was wondering if you think these would work as well if I substituted a few things to make it gluten free? I have a gluten free bread I love to use, it is a little more crumbly, but otherwise tastes only a little different…. And do you think oat flour would work instead of whole wheat flour? Thanks!

    • Sarah says:

      Hi Bry,

      You can definitely sub with a gluten free bread to make the breadcrumbs with. Oat flour tends to be really absorbent so you might need to play around with the wet ingredients to get the right consistency. Let me know how it turns out!


  9. Jill says:

    So delicious! I made a light sour cream-ranch dip to go with and o my. I ran out of breadcrumb mixture quickly and had to make more of that, but they were amazing. I am thinking of trying this with other veggies. Thanks!

  10. Linda says:

    Is it really over 200 calories per serving? Seems healthier than that.

    • Sarah says:

      Hi Linda,

      Most of the calories come from the breadcrumbs which use a tiny bit of oil when preparing. And the serving size is a LARGE portion. You could easily get 4 regular sized portions out of this recipe if you need to.


  11. J Koes says:

    this sounds really delicious. can i leave out vinegar though? or will it ruin the whole thing if i go vinegar-free ?

  12. Krista says:

    Sounds really good! How much Is a serving?

  13. Rosalie says:

    I am going to have to try these but made “My Way” since I can’t eat wheat. I will make them with Gluten Free bread crumbs and let you know how they turn out.

    • Sarah says:

      Hi Rosalie,

      How did they turn out? Using gluten free bread shouldn’t have affected the recipe at all so hopefully you got the same yummy results that I always do!


  14. Carol says:

    I seem to be missing something or I can’t read. When you stir the wet ingredients are you adding the zucchini at that time or do you dip them before dredging in the flour and breadcrumbs?

    • Sarah says:

      Hi Carol,

      You don’t have separate wet and dry ingredients. You combine the breadcrumbs, cheese (if using) and pepper together in one bowl. In another bowl you add the flour, milk and vinegar. Then you dip the zucchini sliced in the flour, milk and vinegar mixture and then dredge it in the breadcrumb mixture. I hope this clears it up! Sorry for any confusion!


  15. Emily says:

    So going to try these! Here’s hoping that I can get my kids to eat zucchini.

    • Sarah says:

      Hi Emily,

      This is by far one of our most popular recipes. My VERY picky kids devour these. The actually taste of zucchini is pretty much masked by the delicious breadcrumb coating. Let us know how it turns out!


  16. Lisa says:

    Oh Sarah, thank goodness for Pinterest! You have renewed my hope that maybe, just maybe, I can get my husband to finally like zucchini…I always say that it’s not the vegetable, but how it’s cooked. I’m going to try this as an appetizer for a casual dinner party I’m hosting for a group of healthy-eating friends. (And another veggie hater in the crowd). I already know for sure that 4 out of 6 of us are going to love this recipe.

    • Sarah says:

      Hi Lisa,

      Can’t wait to hear if the zucchini chips went over well. This is by far one of our most popular recipes and for good reason - they are FANFREAKINGTASTIC! Let us know how it turns out!


  17. Kim Bonoan says:

    A combination of two of the following make a great batter for wheat free living. Splet, barley or potato flour.

  18. Tyana says:

    is there an alternative to milk i could use?

    • Sarah says:

      Hi Tyana,

      For this recipe I used an oat milk which is a non dairy substitute. Is that the type of alternative you were looking for? Any type of milk or non dairy milk will work as a substitute. Hope that answers your question.


  19. YM says:

    Hello! I was thinking about trying to make these delicious looking zucchini chips and was wondering if anyone had used Panko instead of breadcrumbs. I’m not a great cook so I was thinking about purchasing the breadcrumbs and thought Panko might be a healthier option. Thoughts? Thank you for the recipe, Sarah!

    • Sarah says:

      You can definitely substitute the breadcrumbs for some panko. I would probably add in some garlic powder and onion powder for some flavor though since panko is pretty plain. Hope you enjoy the recipe!


  20. Angel says:

    Trying these tonight! I’m using nutritional yeast as a substitute for the cheese. I hope it turns out! Thanks for a great recipe. Visiting via Pinterest. :)

    • Sarah says:

      My homemade breadcrumbs, which are used in the recipe, contain nutritional yeast so they should turn out just fine. Let us know how it goes!


  21. just made these and they were a HUGE hit with everyone!!!! they are more labor intensive than I usually go for with a snack/side (unless it can be made ahead and stored for busy days!) but well worth it! I also added some dill to some and some curry powder to some. Delicious!!


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