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This is a simple to do recipe that really helps if you have a craving for something crunchy, like potato chips or nacho chips.  The image to the left is a cooked “round” or circle before cutting into triangle shapes.


1 large zucchini, shredded
2 eggs
2 cups cheese (experiment with different cheeses – I like mozza/cheddar/parmasan combo)

I have added a bit of oriental chili sauce for added kick.  Tad of chili powder would do the same.  I have also added a bit of Himalyan rock salt before cooking.


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best if left on the counter overnight to crisp up, and use within a week.

Nutritional InformationPer 12 chips, 1/3 of recipe):

Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g


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The drier you can make your zucchini the better.  If you shred it then let it sit in a bowl at room temp, much moisture will release.  You can put it in a strainer to do this or just strain it afterwards.  I’ve used cheese cloth to squeeze out water which works well too.

You can make these chips any flavor you want by adding popcorn seasonings or use them like do as dippers with salsa or a dip made with greek yogurt and onion dip mix.