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Corn Zucchini Chips


  • 3 medium fresh crisp zucchini
  • 1/2 cup grated mozzarella cheese
  • 12 oz. organic corn tortilla chips
  • 2 large eggs room temperature
  • 1/4 cup gluten-free flour of choice
  • 1/2 cup homemade BBQ sauce (or use a Sugar Free Version)
  • 2 Tbsps freshly chopped chives or parsley
  • sea salt and freshly ground black pepper to taste


  • Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.
  • Thoroughly wash the zucchini and trim off the ends.
  • Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.
  • Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.
  • Set up three stations; in a small mixing bowl, beat the eggs with a touch of added a salt and pepper.
  • On a large plate, add the flour, and in another shallow bowl, place your crushed chips.
  • Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.
  • Place on your prepared baking sheet.
  • Repeat until finished with all zucchini.
  • Transfer the trays to your preheated oven and bake for abour 20-25 minutes, flipping once during roasting.
  • Once the zucchini chips are done, remove from the oven.
  • Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.
  • Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.
  • Garnish with chopped chives, or parsley and enjoy.