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.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

Gallery

Jennifer Causey Styling: Kellie Gerber Kelley

Recipe Summary

hands-on:
15 mins
total:
41 mins
Yield:
Serves 4 (serving size: 8 to 10 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake at 425° for 26 minutes or until browned and crisp. Serve chips immediately.

Source

Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).

Nutrition Facts

132 calories; fat 6.5g; saturated fat 1.9g; mono fat 3.3g; poly fat 0.8g; protein 6g; carbohydrates 14g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 249mg; calcium 113mg; sugars 2g.
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