Parmesan Zucchini Chips
Jul 16, 2014 04:00PM
● Published by Cate Reynolds
No one ever looks at a recipe with a looming list of ingredients and thinks “Hmm. That is not at all daunting or intimidating. Let’s do this!” Yes, those recipes with the billion ingredients are probably delicious. But just as much taste and flavor is achieved with simple, straight-forward recipes that don’t require massive amounts of ingredients and a ton of time. There are plenty of dishes with less than six ingredients that taste amazing. These parmesan zucchini chips are one of those recipes.
This is the prime time for zucchini. It invades the garden and pops up at every farm stand and market along the road. Transform it into a healthier version of potato chips and prepare to scarf.
1 large zucchini, thinly sliced
1/3 cup breadcrumbs
1/3 cup parmesan cheese
1 cup milk
¼ tsp. garlic powder
¼ tsp. salt
Preheat the oven to 450 degrees and line a baking sheet with aluminum foil. Combine breadcrumbs, parmesan cheese, garlic and salt. Dip the zucchini slices into the milk, then press them into the breadcrumbs. Lay them on the baking sheet and bake for 15 minutes. Flip and bake an additional five minutes then sprinkle with a bit of additional salt.
Makes approximately 3 cups of chips