Is your garden providing you with more Zucchini than you know what to do with? Try these great Zucchini Chips!! 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. Read more at skinnyms/oven-baked-zucchini-chips/#lz9vDtdl2DCei3di.99
Posted on: Mon, 30 Sep 2013 18:15:41 +0000
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