Oven Baked Parmesan Zucchini Chips

Morning Lovelies!

Better late than never, I have the recipe I used for my oven baked zucchini chips that I showed you all a few weeks ago. I’ve made these a few times since then with tweaks here and there and I still haven’t come up with a tried and true variation of what I liked best so I’ll just throw down all the ways I’ve done it thus far. :-P

I love these because they cure my snack cravings while still staying relatively healthy. You can eat 20 of these suckers and still only use up about 60 calories! :-D

 


Oven Baked Zucchini Chips

Prep Time: 10 minutes | Cooking Time: 25-30 minutes | Serves 2

Recipe adapted from From Nutritionist In The Kitch.

What You’ll Need:

  • 1/4 cup matzo meal (or panko/Italian/whole wheat bread crumbs)
  • 1/4 cup grated fresh Parmesan cheese (more if you’re a cheese fanatic! ;) )
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup unsweetened almond milk (you could also use skim milk)
  • 2 1/2 cups (1/4-inch-thick) slices zucchini
  • Cooking spray

1. Preheat oven to 425 degrees Fahrenheit.

2. Combine the first five ingredients in a medium bowl using a whisk.

3. Place milk in a shallow bowl. Dip the zucchini slices into the milk and dredge with the breadcrumb mixture.

Note: I pat the mixture into the zucchini slices a bit just to make sure things are nice and coated. If you run out of breadcrumbs before you’re done coating all of your zucchini you can always mix up another small batch of the mixture. ;-)

4. Place coated zucchini slices on oven proof wire rack coated in cooking spray. Place wire rack on baking sheet (I placed a piece of parchment paper over the baking sheet to help with cleanup).

5. Bake for 25-30 minutes, or until brown and crisped.

Note: Start watching the oven after 20 minutes, depending on what type of breadcrumbs you’re using these suckers can go from beautiful to burned quite quickly!

☻☻☻

It’s that easy folks! I ate these plain, but I’m sure these would taste amaaaaaazing with Greek yogurt or sour cream to dip ‘em in. :-D