Fitness & Health · Life · Recipes

Zucchini Chips Recipe

Welcome to today’s #samplesunday!

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Today we are bringing you Zucchini chips! Which were actually pretty good. Tip: Leave them out! I munched on a nice crispy one right out of the oven, but then I put them in a bag and they went from crisp to sog 😦 Don’t make the same mistake.

Other than that, these surprised me because they were crisp and delicious, and they didn’t take a lot of time.

I used 2 medium sized zucchini which was the perfect amount. I think, while you are making them, you might as well make a few!

First off you slice up your zucchini and start getting the slices into the milk to let them soak it up before battering.

While you get some of the slices soaking, go ahead and mix up your dry ingredients for your “batter”.

Continue to soak and batter as you lay each slice out on a cookie sheet.

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Mine looked quite pretty 🙂 Once all of the slices have been soaked, battered, and laid out, you can go ahead and bake them.

These are very simple to make but they make for a delightful, healthy snack as opposed to chips!

And here’s my finished product:

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Easy and delicious! Remember to let them sit out and cool COMPLETELY before putting them in a container or bag. Otherwise, their beautiful crispness will turn soggy 😦

Ingredients

  • 1 (large) zucchini, cut into 1/8″ – 1/4″ slices
  • 1/3 cup whole grain breadcrumbs
  • 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 spray with a non-stick cooking spray.

Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes. Allow to cool to room temperature before storing.

 

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