Photo: Jennifer Causey Styling: Kellie Gerber Kelley
Hands-on Time
15 Mins
Total Time
41 Mins
Serves 4 (serving size: 8 to 10 chips)

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.


How to Make It

Step 1

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.

Step 2

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).

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