Oven Baked Zucchini Chips

Oven Baked Zucchini Chips (from Skinny Ms., Total Time:40 minutes , Servings: 4)

Ingredients

·         1 (large) zucchini, cut into 1/8" - 1/4" slices  (I had to use 3 small-medium sized ones)

·         1/3 cup Panko breadcrumbs

·         ¼ cup finely grated parmesan cheese, reduced fat

·         ¼ tsp. black pepper

·         Kosher or sea salt to taste

·         1/8 tsp. garlic powder

·         1/8 tsp. cayenne pepper

·         Non-stick cooking spray

Directions

1.       Preheat oven to 425 degrees.

2.       Combine breadcrumbs, parmesan, black pepper, salt, garlic powder, and cayenne pepper in a small bowl.

3.       Spray zucchini slices with non-stick cooking spray. Dip zucchini into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

4.       Arrange zucchini on a non-stick cookie sheet.

5.       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.

These were pretty easy to make since I used a mandolin to slice the zucchini.  I found that the breadcrumb mixture did not want to stick onto the zucchini slices, so I pressed it on and added a bit more on top.  When they were done baking, they were still a bit soft and I thought that they would get more crispy, unfortunately, that was not the case.  I found them to be soggy, which kind of ruined the taste.  My husband enjoyed them though, and so did the people at the work potluck (why I made them).  If you plan to make this recipe, I recommend sprinkling the zucchini slices with a little salt and letting sit for a few minutes before coating them.  It will help draw out some of the moisture and hopefully help them crisp up.