Zucchinni Oven Chips

Last Friday we baked: Zucchini Oven Chips

As we bake every Friday, the children continue to try and learn about different measuring amounts.


We have been focusing on different measurement amounts to see which one is less or more…

As we prepared to measure out the salt, pepper, and garlic we looked at a TEASPOON and TABLESPOON. By looking at the size and comparing the girls were able to see that a teaspoon was way less then a big tablespoon!

This is what helps us remember that a teaspoon will always be the small one…




As we tried to pour out a teaspoon of salt, a lot more poured out then we expected..but that was okay PRACTICE MAKES PERFECT. =D



“M” helped us find a TEASPOON so she could measure out the right amount of Garlic.






After adding all the dry ingredients first we began whisking it together…



“T” helped coat the try with cooking spray, using all his strength to push down so the spray would come out…






The children all worked together to dip the zucchini slices in the milk and then dredge it into the breadcrumb mixture, trying to make sure the whole zucchini is covered.

We counted out 40 slices of zucchini chips that we would place in the oven…



When it came time to eating the children were able to eat these delicious zucchini chips with Ranch..what a treat! :)

We cant wait to make our Ice Cream next week..









  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray
  • Preparation

    1. Preheat oven to 425°.
    2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.\
    3. Learning Goals Achieved:
    4. Reading/Comprehension of Informational Text/Procedural Texts. Students understand how to glean and use information in procedural texts and documents. Students are expected to:
    5. (A) Follow pictorial directions (e.g., recipes, science experiments); 
    6. Measurement. The student directly compares the attributes of length, area, weight/mass, capacity, and/or relative temperature. The student uses comparative language to solve problems and answer questions. The student is expected to:
    7. (A)compare two containers according to capacity (holds more, holds less, or holds the same); compare two objects according to weight/mass (heavier than, lighter than or equal to)
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