Oven Baked Zucchini Chips Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g | Ingredients •1 (large) zucchini, cut into 1/8 - 1/4 slices •1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe) •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 low-fat milk Directions Preheat 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. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with non-stick cooking spray. If using a rack, place rack on a 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 airtight container. NOTE: Zucchini Chips will continue to get crispier while cooling. NOTE: For gluten free chips, use gluten-free bread crumbs.
Posted on: Mon, 28 Apr 2014 17:53:43 +0000
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