ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zucchini Oven Chips

Yield 4 servings (serving size: about 3/4 cup)
Cheese and breadcrumbs form a crispy coating on these veggie chips. Serve with hamburgers or sandwiches in place of potato chips.

Ingredients

  • 1/3 cup dry breadcrumbs
  • 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 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray

Nutrition Information

  • calories 71
  • caloriesfromfat 0.0 %
  • fat 2.4 g
  • satfat 1 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 3.9 g
  • carbohydrate 8.8 g
  • fiber 1.1 g
  • cholesterol 4 mg
  • iron 0.7 mg
  • sodium 243 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Coat both sides of zucchini slices with cooking spray. Dredge zucchini slices in breadcrumb mixture, pressing gently to coat. Place coated slices on a foil-lined baking sheet coated with cooking spray.

  3. Bake at 425° for 30 minutes or until browned and crisp, turning after 15 minutes. Serve immediately.

  4.  

  5. Young Chefs can:

  6. Combine measured breadcrumbs and cheese in bowl

  7. Measure zucchini

  8.  

  9. Older Chefs can:

  10. Coat zucchini slices with cooking spray

  11. Dredge zucchini slices in breadcrumb mixture