June’s Mouth-Friendly Recipe 2019

Baked zucchini chips

Zucchinis are plentiful every summer – and our recipe puts a new spin on this farmers market favorite. Not only is this crispy treat a great substitute for starchy potato chips, but it’s also full of teeth-strengthening nutrients.


  • ½ cup flaxseed meal
  • ¼ cup loosely packed fresh basil leaves
  • ¼ cup teaspoon kosher salt
  • ¼ cup grated Parmesan cheese
  • ½ pound zucchini, cut into ¼-inch-thick rounds
  • 1 tablespoon olive oil
  • Cooking spray


Preheat oven to 450° F. Using a food processor, finely grind the flaxseed meal, basil leaves and salt. Stir together flaxseed meal mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini in flaxseed meal mixture one at a time, pressing gently to adhere. Place rounds in a single layer on a baking sheet coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.

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