Zucchini Oven Chips


Got a zucchini lying around? Try this!
"I don't like zucchini, but this is not bad." - JC


INGREDIENTS:

1/4 cup dry breadcrumbs (or flour + corn meal)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk (I added ginger garlic paste to the milk)
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Olive oil

METHOD:

Preheat oven to 425°.
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. (I just used a pyrex dish - although the wire method makes great sense for crispiness. Next time.) Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

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