Zucchini Oven Crisps

09 Oct

Zucchini Oven Chips Recipe

I would have to leave off the breadcrumbs and substitute something else like ground almonds and use chicken broth instead of milk.  On carb up days I could leave it the same as it is written.


  • 1/4 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fat-free milk
  • 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
  • Cooking spray


  • Preheat oven to 425°.
  • Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Linda Oldenburg, Cooking Light

1 Comment

Posted by on October 9, 2011 in Food & Health



One response to “Zucchini Oven Crisps

  1. calivegans

    October 10, 2011 at 12:30 am

    I like what I’m seeing. I would use almond milk and no cheese since I am vegan, but It looks delicious.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: