Oven Baked Zucchini Chips

Stormy Stewart


Recipe from Metabolic Cookbook, borrowed from facebook

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4 servings at 99 calories each




1 large
zucchini, cut into 1/8" - 1/4" slices
1/3 c
whole grain breadcrumbs, optional panko
1/4 c
finely grated parmesan cheese, reduced fat
1/4 tsp
black pepper kosher or sea salt to taste
1/8 tsp
each: garlic powder and cayenne powder
3 Tbsp
low fat milk

Directions Step-By-Step

Yields: 4 servings | Calories: 99

Directions thinly slice the zucchini with a mandolin slicer. Mix all dry ingredients together, except zucchini. Dip slices in the milk then dump them into a gallon size bag filled with the dry seasoning, shake to coat, dump onto a cookie sheet, bake at 425F until crispy brown

About this Recipe

Course/Dish: Chips, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy