Zucchini Chips

Cooking Light, AUGUST 2005

Coating each slice is a bit time-consuming, but these are pretty tasty!

1/4 cup dry breadcrumbs (or cracker crumbs, adjust seasoning accordingly)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preheat oven to 425°.

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. 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.

Makes 4 servings.

CALORIES 61 (28% from fat); FAT 1.9g (sat 1g,mono 0.5g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 5mg; CALCIUM 87mg; CARBOHYDRATE 7.6g; SODIUM 231mg; PROTEIN 3.8g; FIBER 1g

Published in: on July 24, 2010 at 7:28 pm  Leave a Comment  

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