Zucchini Crisps

Do you guys remember the day that celery sticks with some (mayonnaise drenched) ‘yogurt dip’ became a global snack trend at practically any party you’d attend? Considering the fact that people eat more consciously (and eating disorders are the new black 😉 ) it perhaps makes sense to cut some raw veggies and serve them as a ‘conscious snack’. Don’t get me wrong, I’m all for serving healthy snacks, but honestly I’m almost missing the day that a bowl of potato chips (or crisps, as our British friends elegantly call them) were served as that unavoidable party snack. To start a little revofoodtion (yup, I just decided that’s a word!) in my own social life I started experimenting with a bunch of herbs and fresh produce, to discover an awesome party snack that really deserves to be the new trend.

Zucchini Crisps Blog Post Image (6 of 8)

Although the result from time to time ended up being burned crap and I simply smiled away that bowl of potato chips that I hopelessly had to serve, I ended up making these delicious, beautifully colored, oven baked zucchini crisps. Although I later discovered that millions of other foodies around the world have already made similar snacks (there goes my revofoodtion dream, ugh..) I still love the easy, fast and very tasty result of this recipe. The best part is that you most likely have everything you need in your kitchen as we speak and can make these tasteful little monster snacks right away. If not, well, enjoy your celery sticks! 😉

Zucchini Crisps


  • 1 zucchini
  • Breadcrumbs (a handful)
  • 2 tbsp. paprika powder
  • ½ tsp. cayenne powder
  • Salt & Pepper
  • Olive oil
  • ½ lime


  1. Pre-heat oven to 200C/400F
  2. Slice the zucchini in pieces of approximately ½ cm
  3. Mix olive oil and ½ lime in a bowl
  4. Mix breadcrumbs and all spices in a separate bowl
  5. Dip the zucchini slices in the (1) oil mixture, (2) breadcrumbs mixture and (3) place them on a baking tray (covered with baking paper!). Repeat this for all zucchini slices
  6. Place tray in oven for about 20min. Regularly check on and occasionally flip the zucchini slices until they turn into these fantastic, golden brown and magical snacks, enjoy!

Oh and FYI:

You can use any other vegetable as well! Just checkout whatever veggies you have in your fridge, slice them up, marinate and bake them. Voilá!



Note: the process slider shows a bowl of sliced zucchini and carrot. I didn’t use the carrot slices for this recipe, however, they can definitely be baked alongside the zucchini. I actually did try this on another occasion and it was delicious!


  • Jamie says:

    That looks so delicious! I will make them asap! 🙂

  • First of all, love the humor in your writing. This post was hilarious and very fun to read. I do agree with you, I kinda miss when we could just eat chips at a party and not feel a sense of guilt over it.
    Will definitely be trying your recipe soon 🙂 Might put my own spin on it and use some almond flour so my gluten-free friend can have some 😛

    Glad I came across your beautiful website.

    Alice xx

    • dishtales says:

      Thank you so much for your kind words Alice! I just checked & liked your website on instagram/facebook. LOVE that you’re sharing your healthy lifestyle with the world and motivating people to get fit & healthy! 🙂 Keep up the great work and let me know how your almond flour version of the zucchini crisps are (although I’m pretty sure they’ll be food-tabulous!) xo

      • That is really sweet of you to say, and it makes me happy that you appreciate the message I am trying to spread! All whilst on a student budget of course 😉

        I definitely will let you know how they go, and I can’t wait to see what other yummy recipes you produce.

        Alice xx

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