Zucchini Chips

This recipe for seasoned, broiled vegetables is a delicious and healthy alternative to potato chips. Serve it at your next gathering.

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  • 8 ounces green zucchini, bias sliced 1/4-inch thick
  • 8 ounces yellow squash, bias sliced 1/4-inch thick
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons vegetable oil
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
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How to Cook Zucchini

Zucchini is plentiful and cheap in the summer, so learn how to cook zucchini and take advantage of the bumper crop!

Sprinkle zucchini and squash with salt and black pepper. Coat a 15x10x1-inch pan with vegetable oil. Arrange vegetables in a single layer on the pan.
Broil vegetables 4 to 5 inches from heat for 2 to 3 minutes or until tender. Drizzle with lemon juice and olive oil.

nutrition information

Per Serving: cal. (kcal) 122, Fat, total (g) 10, sat. fat (g) 1, carb. (g) 9, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 4, fiber (g) 3, sugar (g) 2, pro. (g) 2, vit. A (IU) 389, vit. C (mg) 32, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, sodium (mg) 159, Potassium (mg) 549, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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