Baked Zucchini Chips Recipe

"Hard to believe these are healthy . . . so good and EASY! Original recipe from Food Network. NOTE: For crisper zucchini, before breading the zucchini, place them in a collendar and liberally sprinkle with kosher salt. Allow to set for 15 or 20 minutes to draw the water from the zucchini. Rinse lightly and blot the zucchini with a paper towel to remove the salt and extra water. If you use this process DO NOT add more salt to the coating."

Original is 4 servings

Metric US

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Ingredients

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Cooking spray
2 medium zucchini, sliced (1/4 inch thick)
1 tablespoon oil (olive oil)
1/4 cup Parmesan cheese, freshly grated

1/4 cup bread crumbs, plain (dry bread crumbs)
1/8 teaspoon salt
Freshly ground black pepper

Nutritional

Serving Size: 1 (17.4 g)
Calories 76.4
Total Fat - 5 g
Saturated Fat - 1.4 g
Cholesterol - 4 mg
Sodium - 176.3 mg
Total Carbohydrate - 5 g
Dietary Fiber - 0.3 g
Sugars - 0.5 g
Protein - 2.8 g
Calcium - 76.3 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 450 degrees F.

Step 2

Coat a baking sheet with cooking spray.

Step 3

Slice the zucchini into 1/4-inch thick rounds.

Step 4

In a medium bowl, toss the zucchini with the oil.

Step 5

In a small bowl, combine the Parmesan, bread crumbs, salt, and black pepper.

Step 6

Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.