How to Bake Zucchini Chips
Parmesan Zucchini Chips A light and versatile vegetable, sliced zucchini is perfect for use in stir-fry’s, soups, and salads. If you are looking for a crunchy snack, or if you want to introduce your children to a new vegetable,...
A light and versatile vegetable, sliced zucchini is perfect for use in stir-fry’s, soups, and salads. If you are looking for a crunchy snack, or if you want to introduce your children to a new vegetable, baked zucchini chips might just fit the bill. At about 100 calories per one half cup serving, they are a good substitute for processed chips and also a great way to get in an extra serving of veggies.
Here are the instructions for how to bake zucchini chips:
- 1 large zucchini, cut into 1/4 inch round slices
- 1 tablespoon of olive oil (Note: If you prefer, you can use 3 tablespoons of milk instead of the olive oil. Full or reduced fat versions work equally well, or use your favorite unsweetened milk substitute – rice, almond, soy, or hemp milk.)
- 1/3 cup breadcrumbs (flavored, panko, or gluten free)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Spray a cookie sheet with non-stick cooking spray.
- Combine all the dry ingredients in a bowl and mix well.
- In a separate mixing bowl, toss the sliced zucchini with the olive oil (or milk). Make sure each slice is well-coated.
- Press the zucchini slices in the breadcrumb mixture, making sure you have an even coating on both sides.
- Place each slice on the cookie sheet.
- Bake for 15 minutes, turn over, and continue baking for 10-15 minutes, until the slices are golden.
Tip: you can also add tomato sauce on top and sprinkle with more Parmesan to make it more Italian
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