Oven Baked Zucchini Chips



These were wonderful! Mine turned out really crispy. I sliced them thin and baked at a higher temp. 450° and watched them closely so they wouldn't burn. I also mixed in some parmesan with the bread crumbs before coating the zucchini. I'll definitely make these again!

Adapted from : allrecipes.com


INGREDIENTS :
  • 3 tablespoons low-fat milk
  • 1/8 teaspoon cayenne pepper
  • Kosher or sea salt to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup finely grated parmesan cheese, reduced fat
  • 1/8 teaspoon garlic powder
  • 1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
  • 1 (large) zucchini, cut into 1/8" - 1/4" slices


INSTRUCTIONS :
  • Number one : Preheat oven to 425 degrees.
  • Number two : 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.
  • Number three : Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
  • Number four : 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.
  • Number five : TIP: Zucchini Chips will continue to get crispier while cooling.
  • Number six : NOTE: For gluten free chips, use gluten-free bread crumbs.



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