zucchini oven chips

Besides just being generally awful for everyone, shelter in place has its downsides, which basically revolve around constant access to your fridge and cupboards!  I have not done too bad with healthy eating but every now and again, I just crave an in between meal snack especially when I am in all day and night and the evenings are begging for something to nibble on. 

Servings

3-4

Ready In:

45 mins

Inroduction

About this Recipe

One of my favorite things to make with zucchini are chips and these fabulous nibbles from health.com are awesome!  

Ingredients

  • 1/4 cup dry Italian breadcrumbs

  • 1/4 cup grated Parmesan cheese 

  • 1/8 teaspoon salt 

  • 1/8 teaspoon garlic salt 

  • 1/8 teaspoon freshly ground black pepper 

  • 2 tablespoons fat-free milk 

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

  • Cooking spray

I have actually been eating a ton more fruits and vegetables but sometimes you just need a change to your vegetables, even those you love and eat every day.  I love zucchini or courgette as we call it in England.  This little gem of a summer vegetable is awesome and incredibly adaptable. 

Step by Step Instructions

Step 1

Preheat oven to 425°.

 

Step 2

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture.

Step 3

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.