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PF Kitchen: Zucchini Chips

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Edwardsville and Glen Carbon Nutritionist and Weight Loss Coach




PF Kitchen: Zucchini Chips




-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




  1. Preheat oven to 425 degrees.

  2. 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.

  3. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.

  4. 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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