Ingredients
-
2 1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/8
-
2
-
-
-
-
-
-
-
-
Directions
Zucchini Oven Chips, This is such a tasty and healthy snack, and so simple Recipe courtesy of Cooking Light magazine, and a real Keeper in my family! Wonderful to dip in Ranch dressing too! The kids even ask for this as a snack!, These came out so crispy and the breading was the perfect combo of crumbs and cheese Made exactly as written and would not change a thing! Cooked for the full 30 minutes and they were excellent Made for Spring PAC 2013 , What a tasty, healthy alternative to french fries! The breading has great flavor (used gluten free bread crumbs and followed the rest of the recipe as is) but the flavor of the zucchini still shines through To speed up the process, I think next time I might do a Shake & Bake type method, shaking the zucchini in a zip top bag to coat them all at once Thank you so much for posting
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Combine All Ingredients Except For Zucchini and Milk in a Medium Bowl, Stirring Well With a Whisk. |
|
3
Done
|
Place Milk in Shallow Bowl. |
|
4
Done
|
Dip Zucchini Slices in Milk, and Dredge in Breadcrumb Mixture. |
|
5
Done
|
Place Coated Slices on an Ovenproof Wire Rack Coated With Pam Cooking Spray. Place Rack on a Cookie Sheet. |
|
6
Done
|
Bake at 425f For 25 to 30 Minutes, or Until Browned and Slightly Crisp. |
