I wish I could take credit for these tasty zucchini chips, but I found the recipe over at My Recipes. The original recipe is from one of my favorite magazines, Cooking Light. Oh so good!
The recipe calls for milk, but I used almond milk and it tasted great as well. I've also used a whisked egg before and it had a tiny bit crispier taste. Oh, and a little hint: I always taste the cheesy, garlic-y mixture first to make sure it tastes to my liking, adding more spices or cheese if needed. Some people like it more or less salty/peppery/cheesy. Try the recipe for yourself. I don't think you'll be disappointed.
Try the recipe for yourself!
- 1/4 cup dry breadcrumbs (I used Glutino's Gluten-Free from my local Albertsons)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Cooking spray (I use Extra Virgin Olive Oil in my own spray canister-Gotta love Costco!)
- Preheat oven to 425°.
- Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.