Crunchy Zucchini Chips Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
Ann's kids fell in love with these chips, and you will, too. Besides the savory seasoning, the crispy zucchini rounds have a secret whole-grain weapon: amaranth in the breading. It makes them amazingly crunchy without overpow
Ingredients
1/3 cup whole-wheat panko (Japanese breadcrumbs)
3 tablespoons uncooked amaranth
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, finely grated (about 1/4 cup)
12 ounces zucchini, cut into 1/4-inch-thick slices
1 tablespoon olive oil
Cooking spray
Instructions
Preheat oven to 425 °. Combine first 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.
Bake at 425 ° for 26 minutes or until browned and crisp. Serve chips immediately.
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