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 Oxmoor House

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. 1. Preheat oven to 425°.
  2. 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. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Zucchini Oven Chips Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy