Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (30)
Baked Zucchini Chips
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 17%
CARBS 13G20% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 22G73% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked zucchini chips coated in breadcrumbs and almond flour with Parmesan. They work as a summer snack or vegetable side, and are even better dipped in sauce.
sideamerican🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 egg*
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan cheese or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 medium zucchini (sliced into ¼ inch rounds)
- Extra-virgin olive oil (for drizzling)
- Romesco, Tzatziki, or Marinara
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 17%
CARBS 13G20% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 22G73% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 279mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 144mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 279MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.