Baked zucchini chips

Zucchinis are plentiful every summer – and our recipe puts a new spin on this farmers market favorite. Not only is this crispy treat a great substitute for starchy potato chips, but it’s also full of teeth-strengthening nutrients.


½ cup flaxseed meal

¼ cup loosely packed fresh basil leaves

¼ cup teaspoon kosher salt

¼ cup grated Parmesan cheese

½ pound zucchini, cut into ¼-inch-thick rounds

1 tablespoon olive oil

Cooking spray 


Preheat oven to 450 degrees F. Using a food processor, finely grind the flaxseed meal, basil leaves and salt. Stir together flaxseed meal mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini in flaxseed meal mixture one at a time, pressing gently to adhere. Place rounds in a single layer on a baking sheet coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.

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