recipe week : zucchini parmesan chips

¼ cup dry whole wheat breadcrumbs
¼ cup grated fresh Parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
¼ cup unsweetened almond milk (you could also use skim milk)
2½ cups (1/4-inch-thick) slices zucchini
Cooking spray

Preheat oven to 425 degrees.
Combine first 5 ingredients in a medium bowl stirring with a whisk.
Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
Bake for 30 minutes or until browned and crisped.

It's important to take notice of the cooking time and to let them properly crisp. We didn't the first time and they weren't quite "chips." (Grace, is that proper use of parentheses in this case?)  Still delicious, but not crispy.

Happy Thursday, friends!


1 comment:

  1. What a good idea, I always have zucchini on hand, will definitely try this!


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