Italian Zucchini Chips

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Italian Zucchini Chips

When I was a little girl my Nana and I would fry up zucchini slices as a late night snack.  I wanted to share a paleo recipe and they were baked!  I made a simple marinara sauce - this is what I did!

You will need:

  • 2 tablespoons olive oil
  • 1-2 cloves garlic, minced
  • 2 tablespoons onion, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoon Italian seasonings

Heat a saucepan over medium heat.  Add in olive oil and once hot add in garlic and onion. Cook for 1 minutes then add in the remaining ingredients and stir together.  Cook for about 10 minutes or longer and your marinara is ready!  Enjoy..



  • Olive oil
  • 2 medium zucchini
  • 1 cup dry almond meal
  • 1/4 cup freshly grated parmesan, optional
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 2 large eggs


  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and drizzle with olive oil.

  2. Slice your zucchini into thin slices - Either use a mandolin or chefs knife.

  3. In a deep baking dish, combine almond meal, parmesan, basil, parsley, garlic powder, oregano, red pepper and salt. Whisk eggs in another baking dish.

  4. Dip each zucchini slice into the egg mixture, then into the dry mixture. Place on baking sheet.


  5. Drizzle them with olive oil then bake for 15-20 minutes or until crispy; flipping once. Remove from oven and set on a plate with a side of marinara.

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