Zucchini Chips

A healthy way to eat chips

Zucchini Chips

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Total Time: 40 minutes
Servings: 4

Ingredients

  • 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
  • tablespoons  fat-free milk
  • 2 1/2  cups  (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray

Instructions

  • Heavily salt the sliced zucchini and allow to stand for 30 minutes. Rinse well and then pat the slices dry. (As tempting as it might be, don’t skip om this step - salting the zucchini draws the moisture out of the zucchini and will make for crispy, instead of soggy, chips).
  • Preheat oven to 425°.
    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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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