Oven Baked Zucchini Chips

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Ingredients:Oven Baked Zucchini Chips
1 (large) zucchini, cut into 1/8” – 1/4″ slices
1/3 cup whole grain breadcrumbs, optional Panko
1/4 cup finely grated parmesan cheese, reduced fat
1/4 tsp black pepper
Kocher or sea salt to taste
1/8 tsp garlic powder
1/8 tsp cayenne pepper
3 tbsp low-fat milk

Preparation:
Preheat oven to 425degrees
Combine in a small mixing bowl:

  • Breadcrumbs
  • Parmesan cheese
  • Black pepper
  • Salt
  • Garlic powder
  • Cayenne pepper

Dip zucchini slices into milk
Dredge into breadcrumb mixture to coat both sides (it may be necessary to press breadcrumbs onto zucchini slices to ensure the breadcrumbs stick)
Arrange Zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray
Place zucchini on a wire rack sprayed with non-stick cooking spray
Place rack on a cookie sheet

Bake 15 minutes
Flip and continue baking until golden (approximately 10-15 minutes being careful not to burn)
Allow to cool to room temperature before storing in a airtight container

Note:

  • Zucchini chips will continue to get crispier while cooling
  • For gluten-free chips, use gluten-free breadcrumbs

Nutritional Info:
Yields 4 servings
Calories: 99
Total Fat: 3 g
Saturated Fat: 2 g
Trans Fat: 0 g
Previous Points: 2
Points Plus: 2
Cholesterol: 13
Carbohydrates: 12 g
Sodium: 241 mg
Dietary Fiber: 2 g
Sugars: 2 g
Protein: 6 g

Print: Oven Baked Zucchini Chips