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Zucchini Chips with Herb and Garlic Dip

 Zucchini Chips with Herb and Garlic Dip


4 small-medium zucchini (500g), ends trimmed

1 egg

11/4 cups (70g) panko breadcrumbs

1/2 cup (30g) finely grated parmesan cheese

2 tsp dried Italian herbs

Olive oil cooking spray

Herb and garlic dip:

1/2 avocado, peeled and chopped

1 cup parsley leaves

2 tbs lemon juice

1 small garlic clove, crushed


  1. Cut zucchini in half crossways, then cut lengthways into 1.5cm thick chips. Pat zucchini dry with paper kitchen towel.
  2. Whisk egg in a shallow dish.
  3. Combine breadcrumbs, parmesan and herbs in a large bowl.
  4. Working in batches, dip zucchini chips a few at a time into the egg, then toss in breadcrumb mixture, pressing firmly to coat.
  5. Line a large oven tray with baking paper. Spray paper lightly with cooking oil. Arrange zucchini chips in a single layer on prepared tray. Spray chips lightly with cooking oil.
  6. Bake in a 220C preheated oven for 15 minutes. Remove trays. Turn chips, then return to oven for a futher 10-15 minutes, or until golden.
  7. Meanwhile to prepare the dip, process all ingredients in a food processor until smooth.
  8. Serve hot zucchini chips with dip.

Tasks for kids:

Whisk egg (Step 2).

Combine breadcrumbs, parmesan and herbs (Step 3).

Dip chips in egg and coat in breadcrumb mixture (Step 4).

Tip: Zucchini chips are best prepared when required. Dip can be made a day ahead. Keep, covered, in the fridge. It's also delicious served with raw vegetable sticks. 

Nutrients Per Serve

Energy 850kJ
Total Fat 11.3g
Saturated Fat 3.3g
Monounsaturated Fat 5.7g
Polyunsaturated Fat 1.3g
Protein 8.5g
Carbohydrate 14.3g
Fibre 4g
Sodium 218mg
Serves 4
Preparation Time 30 minutes
Cooking Time 30 minutes