Zucchini Chips
Zucchini cut into thin coins, covered with breadcrumbs and parmesan cheese and baked in the oven. Giving you a healthier alternative to bagged potato chips.
Ingredients
- 1 zucchini cut into ⅛" slices
- ⅓ cup breadcrumbs
- ¼ cup finely grated parmesan cheese
- ¼ teaspoon black pepper
- salt to taste
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional
- 3 tablespoon milk
Instructions
- Preheat oven to 425°F. Spray a cookie sheet with non-stick cooking spray and set aside.
- In a small bowl, combine breadcrumbs, parmesan cheese, pepper, salt, garlic powder and cayenne pepper.
- Dip zucchini into milk and then coat both sides in the breadcrumb mix. Make sure the crumbs actually stick to the zucchini.
- Arrange zucchini onto the cookie sheet.
- Bake for 15 minutes or until golden brown.
- Cool completely before storing in an airtight container. **Note: the zucchini will get crispier while cooling.