Zucchini Parmesan Chips
Servings
varied
Ready In:
35min
Good For:
ANY TIME!
We eat with all our senses – and this recipe smacks them all for me.
They look like cute little slivers of delight, smell yummers, taste like treats, feel like an immaculate canapé, and sound like CHIPS.
I’m IN.
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Cooking spray
2 medium zucchinis (about 1 pound total) 1 tablespoon olive oil
1/4 cup freshly grated parmesan
1/4 cup plain dry breadcrumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450oF. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, breadcrumbs, salt, and a few turns of pepper.
Dip each round into the parmesan mixture, coating it evenly on both sides and pressing the coating on to stick. Place in a single layer on the prepared baking sheet. If necessary, press down on each zucchini coin with the back of a spoon to make the coating stick even more.
Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with spatula. Serve immediately.
Nutrition
- Fat 5%
- Carbs 9%
- Protein 4%
Step by Step Instructions
Step 1
Preheat the oven to 450F. Coat a baking sheet with cooking spray.
Step 2
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, breadcrumbs, salt, and a few turns of pepper.
Step 3
Dip each round into the parmesan mixture, coating it evenly on both sides and pressing the coating on to stick. Place in a single layer on the prepared baking sheet. If necessary, press down on each zucchini coin with the back of a spoon to make the coating stick even more.
Step 4
Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with spatula. Serve immediately.
People Who’ve Made This
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