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

Linda Oldenburg
Recipe by Oxmoor House August 2011

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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

Nutrition Facts

71 calories; fat 2.4g; saturated fat 1g; mono fat 0.5g; poly fat 0.3g; protein 3.9g; carbohydrates 8.8g; fiber 1.1g; cholesterol 4mg; iron 0.7mg; sodium 243mg; calcium 81mg.
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