Friday, October 30, 2009
Oven Baked Zucchini Chips
I love this recipe! You can also use panko bread crumbs and 2 egg whites in place of the fat free milk. Fresh tomato & basil sauce on the side for dipping.
We have them several times a month. Crispy veggie chips are a tasty alternative to fries. Japanese Eggplants in place of the Zucchini works well also!
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)
Olive Oil Cooking spray
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 a cookie sheet coated with cooking spray. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.