Oven Baked Zucchini Chips Recipe from Metabolic Cookbook 
If you want a healthy, dirt cheap snack, I highly recommend these delicious Zucchini chips!
Yields: 4 servings | Calories: 99
1 (large) zucchini, cut into 1/8″ – 1/4″ slices
1/3 cup whole grain breadcrumbs, optional Panko
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 thinly slice the zucchini with a mandolin slicer. Mix all
dry ingredients together, except zucchini. Dip slices in the milk then
dump them into a gallon size bag filled with the dry seasoning, shake to
coat, dump onto a cookie sheet, bake at 425F until crispy brown
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