Recipe: Easy Baked Zucchini Chips
Coated in a bead crumb and Parmesan crust, these easy zucchini chips trump boring spuds, every time.
Did you ever think that zucchini could lift you out of your potato rut? It can, and never more so than these totally delicious oven-baked zucchini chips. Coated in a beadcrumb and Parmesan crust, these easy zucchini chips trump boring spuds, every time.
1/4 cup milk
3/4 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
4 large zucchini, sliced into 1/4-inch thick rounds
1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) For the chips, pour milk in a small bowl. In a medium bowl, combine Parmesan, breadcrumbs, salt and pepper. Working one at a time, dip zucchini rounds in milk and then coat in the Parmesan mixture.
3) Lay crusted slices on prepared baking sheet and bake for 20 minutes. Flip zucchini rounds and continue to bake another 10 minutes. Sprinkle with kosher salt and serve.
Bite Me Bit: “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.” – Jim Davis
For more healthy, oven baked goodness, whip up these Baked Sweet Potato Fries.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.