Sunday, June 23, 2013

Baked Zucchini Chips

These delightful little crispy chips are easy and absolutely fantastic! A wonderful way to use excess zucchini, but I actually buy zucchini just to make these. They're a low calorie, very low fat delicious snack or appetizer.

Zucchini Chips
  • 2 Zucchini's sliced into 1/4 inch rounds
  • 1/2 cup milk (low fat is fine)
  • olive oil cooking spray
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt

Preheat oven to 400 F. Lay a large baking rack over a baking sheet and spray rack with cooking spray.
Mix all coating ingredients on a large flat plate. Dip zucchini rounds in milk and then dredge in coating pressing lightly to help it adhere. Place coated rounds on baking rack, n a single layer. Spray with cooking spray (or mist with olive oil if you have one of those cool little oil misters). Bake for 30 mins, no need to flip because they are on a rack!
Remove from oven, let cool a few minutes then carefully remove and serve while still warm, although they are also good at room temperature.

You can vary the flavor of these by adding fresh or dried herbs to the breadcrumb coating. Can also use gruyere instead of the parm

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