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.
