SP RECIPES 

Oven Baked Zucchini Chips

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These oven baked zucchini chips are low in fat and calories, and they’re best described with one, simple word: yummy.

Ingredients

  • 1 large zucchini,  cut into 1/8″ – 1/4″ slices
  • 1/3 cup whole grain breadcrumbs, optional Panko
  • 1/4 cup finely grated Parmesan cheese, reduced-fat
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons low-fat milk

Instructions

  • Preheat oven to 425 degrees.
  • Combine in a small mixing bowl, breadcrumbs, Parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.
  • Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
  • If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.
  • TIP: Zucchini Chips will continue to get crispier while cooling.
  • NOTE: For gluten free chips, use gluten-free bread crumbs.

Smartpoints 2

Nutrition

Serving: 1/4 recipe | Calories: 99kcal | Carbohydrates: 12g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 241mg | Fiber: 2g | Sugar: 2g