With all these veggies in my house I am having fun trying all kinds of new things to do with them.
I have seen recipes for these chips several times lately and they look so good. These are surprisingly crispy even though they are baked not fried. They are a great afternoon snack, or even as a side substituting for french fries or potato chips. My teenagers gave these a big thumbs up, so I will definitely make them again.
Ingredients:
1/4 cup dry bread crumbs (or panko)
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 low-fat milk
1 large zucchini
Cooking spray
Preheat oven to 450 degrees F.
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 ovenproof wire rack coated with cooking spray. Place rack on a baking sheet.
Bake at 425 degrees for about 30 minutes (mine took only 28 minutes so check towards the end of the cooking time). Serve immediately.
Serves 2-4
Recipe from cooking light, August 2005
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