baked zucchini chips

I’m a big fan of zucchini especially breaded and baked zucchini chips. What a great snack! My one stipulation…no soggy coating allowed. Cristina came across this recipe from the Nutritionists Kitchen so we gave it a try. Crispy coating all the way. And good too! Here goes…zchips

What you need:

  • 1/4 cup dry whole wheat 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
  • 1/4 cup unsweetened almond milk (you could also use skim milk)
  • 2 1/2 cups (1/4-inch-thick) slices zucchini
  • Cooking spray

What you do:

  1. Preheat oven to 425 degrees.
  2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
  3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
  4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
  5. Bake for 30 minutes or until browned and crisped. (Our oven bakes quick so we made sure to keep a close eye on them- don’t want burnt chips!)

*Recipe from Nutritionists Kitchen 

4 thoughts on “baked zucchini chips

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