Zucchini chips? Because they’re not fried, these chips aren’t greasy. Plus, zucchini is low in fat and cholesterol. The best part about this chip recipe, however, is that it can be adjusted based on your preferences. For example, you can add different spices to the breading or you can even eat the chips with your favorite dip.
To make these scrumptious chips, you’ll need:
¼ cup of dry whole wheat breadcrumbs
¼ cup of grated fresh Parmesan cheese
¼ teaspoon of seasoned salt
¼ teaspoon of garlic powder
⅛ teaspoon of freshly ground black pepper
¼ cup of unsweetened almond milk (you could also use skim milk)
2½ cups of zucchini slices, 1/4-inches thick
To begin, mix all your dry ingredients together in a bowl. Pour the milk into a separate bowl and preheat the oven to 425 degrees.
Next, cut the zucchini into 1/4-inch-thick slices.
Dip the zucchini slices in the milk, being sure to coat each side evenly.
Then, place each slice in the breading mixture, again covering each side evenly.
After you’ve finished each slice, place them on an oven-proof wire rack that has been lightly coated with cooking spray and bake for 30 minutes or until crispy.
Once they’re done baking, you’ll have perfectly crispy chips. Enjoy, and do your best not to become obsessed with these tasty morsels.
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