Oven Baked Zucchini Chips

• Vegetarian

• Produce

  • 1/8 tsp Garlic powder
  • 1 Zucchini, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1 Kosher or sea salt

• Bread & Baked Goods

  • 1/3 cup Breadcrumbs, whole grain

• Dairy

  • 3 tbsp Low-fat milk
  • 1/4 cup Parmesan cheese, reduced fat

Found on skinnyms.com

Description

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.
• 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.
• TIP: Zucchini Chips will continue to get crispier while cooling.
• NOTE: For gluten free chips, use gluten-free bread crumbs.