The only thing better than snacking, is when you don't have to feel guilty about it. These chips are delicious, and healthy! What's better than that? The nice thing about this recipe is that it can easily be made gluten or dairy free.
These yummy chips are a perfect side dish for burgers or sandwiches, or as an appetizer. The only thing difficult about them is not eating them straight from the pan. I think I was subconsciously "dropping" them on the counter so I would be forced to eat them. Ooops, another one fell!
I use Italian bread crumbs, but you can use panko or plain if you wish. Or gluten free. If you use plain bread crumbs I would suggest adding a few spices like parsley, onion powder, and garlic powder.
Ingredients:
2 medium zucchini
1 1/2 tbsp olive oil
1/2 cup Italian bread crumbs
1/3 cup grated parmesan cheese
1/2 tsp. salt
Preheat oven to 400 degrees.
Slice the zucchini into 1/8" slices. You don't want them too thin or they will burn, and too thick and they won't get crisp.
In a medium sized mixing bowl combine the zucchini slices and olive oil. Mix well and make sure to separate the slices so both sides are coated in oil. Set aside.
In a small bowl combine the bread crumbs, cheese, and salt.
Dip the slices by hand in the breadcrumb mixer ensuring both sides are coated. Lay flat on a parchment paper lined baking sheet. Let's just pretend you see parchment paper in the following photo, I remembered after I took the picture. I have tried these by spraying the pan and they didn't crisp well enough.
Bake for about 10 minutes, flip, and bake for approximately 10 more minutes or until brown and crisp.
Serve warm and enjoy plain, or with a side of ranch dip. Yum!
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