Oven-Baked Zucchini Chips
These oven-baked zucchini chips are low in fat and calories, and they’re best described with one simple word: yummy.
Servings: 4 people
Calories: 99kcal
Ingredients
- 1 zucchini, large, cut into 1/8 inch - 1/4 inch slices
- 1/3 cup whole-grain breadcrumbs (optional Panko)
- 1/4 cup finely grated Parmesan cheese, reduced-fat
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 tablespoons milk, low-fat
Instructions
- Preheat the oven to 425 degrees.
- Combine in a small mixing bowl breadcrumbs, Parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.
- Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
- If using a rack, place the rack on a cookie sheet. Bake for 15 minutes, turn over, and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.
- TIP: Zucchini Chips will continue to get crispier while cooling.
Notes
For gluten-free chips, use gluten-free bread crumbs.
Nutrition
Serving: 1/4 recipe | Calories: 99kcal | Carbohydrates: 12g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 241mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2