Zucchini Oven Chips
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
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 71
- Calories from fat: 0.0%
- Fat: 2.4g
- Saturated fat: 1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.3g
- Protein: 3.9g
- Carbohydrate: 8.8g
- Fiber: 1.1g
- Cholesterol: 4mg
- Iron: 0.7mg
- Sodium: 243mg
- Calcium: 81mg
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
Zucchini Oven Chips Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Zucchini Oven Chips
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Stuffed Zucchini with Cheesy Breadcrumbs
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Homemade Potato Chips
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