OVEN BAKED ZUCCHINI CHIPS

By á-40874

Ingredients

• 1 Large zucchini, cut into 1/8"- 1/4" slices
• 1/3 C. Panko
• 1/4 C. Finely grated Parmesan cheese
• 1/4 tsp. Black pepper
• Sea salt to taste
• 1/8 tsp. Garlic powder
• 1/8 tsp. cayenne pepper
• 3 T. Low-fat milk

Preparation

Step 1

Preheat oven to 425*
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 Pam. Or, place zucchini on a wire wick sprayed with Pam. If using a rack, place on cookie sheet.
Bake 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 air tight container.
Note: Zucchini chips will continue to get chrispier while cooling.