Oven Baked Zucchini Chips

We’ve been eating a lot of zucchini lately, mostly fried and fritters, which both involved frying in oil. I decided I wanted to take a slightly healthier approach last night . I remembered that I had pinned this recipe for Zucchini Oven Chips on Pinterest. Like a lot of recipes I merely used this as a guideline.

Ingredients:

1/4 cup dry seasoned breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese (I used the stuff in the little canister because it was all I had)

1/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons fat-free milk (all I had was fat free half & half)

5-6 drops of hot sauce

2 1/2 cups(1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Directions:

• Preheat oven to 425 degrees, and slice your zucchini.

• Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk and hot sauce 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.

Right around the end is where I quit reading the directions. I completely missed the wire rack thing and put them on a non-stick cookie sheet. I also sprayed the tops of them with cooking spray to help them crisp up. Since  mine weren’t on a wire rack I flipped them half way through. This method worked just fine too, so don’t worry if you don’t have a wire rack. Now I failed, I completely forgot to take a picture of my done ones, but they weren’t nearly as pretty as the ones above. My oven will randomly cook things faster than it should, so these were a bit more brown than the picture at the beginning, but they were still quite yummy. Next I want to try this with squash and eggplant!

Labels: recipe