Tuesday, May 5, 2015

Healthy Oven Baked Zucchini Chips Reipe

  • 1 (large) zucchini, cut into 1/8" - 1/4" slices
  • 1/3 cup whole grain breadcrumbs, optional Panko 
  • 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

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 Cassio Oil Spray Pump. 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.

No comments:

Post a Comment