Baked Zucchini Chips

Danielle Faletra Baked Zucchini ChipsI have wanted to try these chips ever since I spotted them on Pinterest a few months ago. This healthy alternative is incredibly easy to make and will satisfy those cheesy, salty cravings without the guilt of downing half a bag of Cheez-Its (as if that ever stopped me).

What You Need:

– 1/4 cup breadcrumbs

– 1.4 cup grated fresh parmesan cheese

– 1/4 teaspoon salt

– 1/4 teaspoon garlic power

– 1/8 freshly ground black pepper

– 1/4 cup skim milk (unsweetened almond milk can be an alternative)

– 2 1/2 cups sliced zucchini (1/4-inch-thick)

– Cooking spray

Preheat your oven to 425*F. Spray a wire, oven safe cooking rack and place it on top of a baking sheet.

Danielle Faletra Baked Zucchini Chips

Combine all dry ingredients into a bowl and whisk together to evenly mix. Pour milk into a separate, shallow bowl.

Coat zucchini slices in milk. Then, dip them into the breadcrumb mixture coating them completely.

Place the chips onto the wire rack and place into the oven. Bake for 30 minutes or until the chips are browned and crisped.

Danielle Faletra Baked Zucchini Chips

Things to keep in mind:

The thinner your zucchini sliced, the crispier they will stay over time. My first batch was a little too thick, so they became less “chip” like about an hour after pulling them from the oven.

Next time I make these, I will add some cajun to spice them up a bit. They are great as is but I am a sucker for heat.

What are some healthy alternative snacks you’ve made lately?

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