Zucchini Parmesan Chips
These crispy zucchini chips taste fried, but they’re really just breaded and baked so they’re a healthy alternative to French fries or potato chips. While tasty at room temperature, they’re especially delicious fresh from the oven! One note: bigger zucchinis make bigger chips, so if you are growing your own, don’t harvest too early.
You’ll need:
- 1/4 cup breadcrumbs
- 1/4 cup grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2-1/2 cups zucchini slices
- Cooking spray
Preheat oven to 425°.
Slice two zucchinis into thin slices (no more than 1/4” thick).
In a medium bowl combine breadcrumbs, cheese, salt, garlic and pepper, and stir together with a whisk.
Pour milk into a shallow bowl. Dip zucchini slices in the milk, and then dredge in the 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.