Sunday, August 26, 2012

zucchini chips recipe

Baked Zucchini Chips
1 cup breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/3 cup milk
1 large zucchini cut in 1/4-inch-thick slices

Preheat oven to 425° F.  Spray a large oven-proof wire rack with non-stick spray and set on a baking sheet. (I used the same rack that is used for my baked red potato chips).  Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated. Bake for 30 minutes or until golden brown.

The zucchini chips went fast, even baby-girl ate one.  Don't let her face here fool you, she loved them too!  They are best the first day, not so great for leftovers so feel free to eat a bunch.  They are veggies after all. ;)

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