Zucchini Oven Chips

recipe
Cheese and breadcrumbs form a crispy coating on these veggie chips. Serve with hamburgers or sandwiches in place of potato chips.

Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

 

Young Chefs can:

Combine measured breadcrumbs and cheese in bowl

Measure zucchini

 

Older Chefs can:

Coat zucchini slices with cooking spray

Dredge zucchini slices in breadcrumb mixture