Baked Zucchini Chips

Baked Zucchini Chips

by Susan Arruda

Yield: 4 Servings


2 medium sized zucchini, thinly sliced and uniform

2 tbsp. ground flax seeds

2 tbsp. cornmeal 

1 tbsp. ground steel cut oats or ground oat groats (omit and use more cornmeal for a gluten free recipe)

2 tbsp. freshly grated Parmesan cheese

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. each black pepper and sea salt

1 ½ tbsp. olive oil (for brushing onto zucchini)



Combine the dry ingredients in a small bowl. Pour the olive oil into a separate bowl.

Brush the zucchini with olive oil and dip into the dry crumb mixture to cover both sides.  Place the zucchini onto a baking sheet lined with parchment paper or foil.

Bake at 300 degrees Fahrenheit for 20 minutes. Set the oven to the broil setting and bake for an additional 5 minutes. Turn the oven back down to 300. Flip the zucchini and repeat the same procedure on the other side.