OVEN BAKED ZUCCHINI CHIPS

These oven baked zucchini chips are low in fat and calories, and they’re best described with one, simple word: yummy.

There’s a good reason that zucchini is one of our favorite vegetables. It grows in abundance in the summertime and it’s super easy to cook with. It’s full of vitamins, minerals, and antioxidants. In fact, did you know that dark green zucchini boasts high levels of beta-carotene? That helps boost your immune system and promote healthy vision, too.

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

Instructions

1. Preheat oven to 425 degrees.
2. 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.
3. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
4. 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.

Recipe Adapted : Oven Baked Zucchini Chips @ skinnyms