Photo: Jennifer Causey Styling: Kellie Gerber Kelley
Ann's kids fell in love with these chips, and you will, too. Besides the savory seasoning, the crispy zucchini rounds have a secret whole-grain weapon: amaranth in the breading. It makes them amazingly crunchy without overpowering the vegetable. Serve them with burgers, sandwiches, or grilled chicken.
Serves 4 (serving size: 8 to 10 chips)
1. Preheat oven to 425°. Combine first 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.
2. Bake at 425° for 26 minutes or until browned and crisp. Serve chips immediately.