Oven Baked Zucchini Chips

Oven Baked Zucchini Chips

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

Directions:

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 non-stick cookie sheet and lightly mist with non-stick cooking spray. (Like Pam)

Cook 15 minutes, turn, and cook 10-15 more minutes. Don't let them burn. 

Let them cool to room temp and put into airtight container. 

Note: zucchini chips will continue to get more crispy as they cool. 

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |