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.
12 ounces zucchini, cut into 1/4-inch-thick slices
1 tablespoon olive oil
How to Make It
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.
Bake at 425° for 26 minutes or until browned and crisp. Serve chips immediately.
Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).