So just like most everyone else that has a garden and grow zucchinis, I have a lot of them right now. It’s okay, I love zucchini! There is just so much you can do with it. Zucchini pizza, zucchini pasta, even zucchini bread, but I was looking for a few more healthier, lighter kind of recipes so I didn’t want to make zucchini bread, even though my recipe is really delicious. You can find it here: Mom’s Gluten-Free Zucchini

So I decided to try my hand at zucchini fries and zucchini chips. The zucchini fries were good, but a little wet when I tried to get the egg to stick to them. So I will be reworking that recipe.

But, the zucchini chips that I made last night were out of this world delicious! So I’m sharing the recipe with you all here.

These would go great with hamburgers, a steak, grilled chicken or even fish or salmon.

Gluten-Free Zucchini Chips

Gluten-Free Zucchini Chips

These "chips" are actually breaded oven fried zucchini slices. They are baked, but taste amazingly like something that has been fried. Yes! They are that crispy and delicious.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings


  • 1/2 cup Almond meal
  • 1/4 cup coconut flour
  • 1/2 cup gluten-free bread crumbs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon granulated garlic powder
  • 1/4 teaspoon granulated onion powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggs beaten
  • 3 tablespoons almond milk unsweetened
  • 2 1/2 cups zucchini slices, sliced 1/4 inch thick about 2 small to medium zucchinis
  • 1/2 cup Parmesan cheese grated
  • gluten free cooking spray


  • Preheat oven to 425 degrees.
  • Combine almond meal and coconut flour in a bowl, stir to mix well.
  • Combine the next 5 ingredients in a second bowl, stir with a whisk or fork to mix well.
  • Combine the almond milk and the beaten eggs in a third bowl.
  • Dredge the zucchini slices in the flour mixture in batches. Next dip the zucchini slices into the milk/egg mixture and then into the breadcrumb mixture.
  • Place an ovenproof wire rack onto a baking sheet, spray both with gluten-free cooking spray. Place the coated zucchini slices onto the wire rack and baking sheet.
  • Sprinkle breaded slices with grated Parmesan cheese.
  • Bake at 425 degrees for 30 minutes or until brown and crispy. Serve immediately.