1 (large) zucchini, cut
into thin slices
1/3 cup Panko
1/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk
Preheat oven to 425 degrees. 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. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. 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 an airtight container.
*Zucchini Chips will continue to get crispier while cooling.
1/3 cup Panko
1/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk
Preheat oven to 425 degrees. 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. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. 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 an airtight container.
*Zucchini Chips will continue to get crispier while cooling.
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