Baked Zucchini Chips

Baked Zucchini Chips


  • 1 medium zucchini, cut in thin slices (I use a mandolin for these thin slices)
  • 1 tablespoon olive oil
  • 1/2 cup gluten-free panko
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup Baking Free™ Gluten Free all purpose flour (62 g)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


Make your own gluten-free panko--


Step 1
Pre-heat oven to 400 degrees F. Lightly grease a baking sheet with oil and line with parchment paper. Set aside
Step 2
Place gluten-free panko in a large shallow bowl. In another bowl, whisk 1 egg and water. In a third bowl, combine four, paprika, garlic powder, salt and pepper.
Step 3
Dip each zucchini slice in the flour mixture, then the egg mixture and finally the panko mixture. Place in a single layer on baking sheet. Repeat until all zucchini slices are coated. Spray chips with cooking spray or lightly drizzle with olive oil.
Step 4
Bake for 20 minutes, flipping over slices half way or until golden brown and crispy. Allow chips to cool on tray for 5 minutes then move to baking rack to crisp.