Have plenty of Zucchini in our kitchen piling up recently we tried Zucchini chips and fell in love with them. We simply cut them thin you can use a Mandolin slicer, or we used our Kitchen Aid slice them 1/8" thick coat with a little Olive Oil then season with bbq seasoning we used a Meat rub that has a little zing to it or coat with whatever you like. Here is an actual recipe if you prefer. Use a dehydrator over night or use your oven. ENJOY!! Oven Baked Zucchini Chips RECIPE FROM: skinnyms/oven-baked-zucchini-chips/ Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g | Ingredients 1 (large) zucchini, cut into 1/8" - 1/4" slices 1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe) 1/4 cup finely grated parmesan cheese, reduced fat 1/4 teaspoon black pepper Kosher or sea salt to taste 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper 3 tablespoons low-fat milk Directions Preheat oven to 425 degrees. Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Misto Olive Oil Sprayer. Or, place zucchini on a wire rack sprayed with non-stick cooking spray. If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container. NOTE: Zucchini Chips will continue to get crispier while cooling. NOTE: For gluten free chips, use gluten-free bread crumbs.
Posted on: Wed, 04 Sep 2013 00:38:02 +0000
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