Zucchini Oven Chips
Randy Mayor
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Worthy of a Special Occasion
Yield: 4 servings (serving size: about 3/4 cup)
Ingredients
- 1/4 cup dry breadcrumbs
- 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
Preparation
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.
Nutritional Information
- Calories:
- 61 (28% from fat)
- Fat:
- 1.9g (sat 1g,mono 0.5g,poly 0.2g)
- Protein:
- 3.8g
- Carbohydrate:
- 7.6g
- Fiber:
- 1g
- Cholesterol:
- 5mg
- Iron:
- 0.6mg
- Sodium:
- 231mg
- Calcium:
- 87mg
Member Ratings and Reviews
very tasty, but hard to get the batter to stick with milk. I used egg white wash and that worked better. I made this for an appetizer for a party and everyone really enjoyed them. I served with blue cheese dip, but you don't need the dip for them to be good!02/05/10
I followed the ingredients exactly (including the 1/4 inch thickness) and they were great! I didn't have a wire rack though, so I put them on a baking sheet and turned each piece over half-way through cooking. Perfect amount of saltiness and everyone was intrigued by and liked the dish!11/19/09
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