PF Kitchen: Zucchini Chips
Ingredients
-1 (large) zucchini cut into 1/8" - 1/4" slices
-1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
-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 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 airtight container.
***Serves: 4***
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