May 1, 2012
If you told me 10 years ago that I would ever willingly eat zucchini, I would have totally laughed at you. I used to hate it. It was mushy and slimy and had a weird taste. However, since I am trying to expand my culinary horizons, I decided to give it one more shot. This recipe is perfect for someone like me who thought zucchini was too soft because the chips bake up really crunchy. Problem solved!
I have a total weakness for regular chips. That saying about not being able to have just one is totally true for me. I had these chips along with a sandwich I made for lunch and thought it was perfect. They were crunchy just like regular chips and way more healthy - just 1 Points+ and 55 calories a serving!
To bake these, I just sprayed a large cookie sheet with cooking spray and flipped the zucchini half way through. Some of the zucchini crisped up (read: burned) a little more than others so if you do it this way, make sure all of your chips are equal sized as much as possible. An alternative is to cook them on an oven safe rack.
Adapted from Cooking Light
Makes 4 servings, serving size about 3/4 cup
2 small zucchini (about 2 1/2 cups), sliced about 1/4 inch thick
1/4 cup breadcrumbs
1/4 cup grated pecorino romano cheese
1/4 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons fat free milk
1. Preheat oven to 425 degrees Fahrenheit; spray c large cookie sheet with cooking spray or set up an oven safe rack.
2. Combine breadcrumbs, cheese, salt, onion powder and red pepper in a small bowl.; place milk into another small bowl.
2. To make chips, dip the zucchini into the milk then through the breadcrumb mixture and place onto the prepared cookie sheet; bake for 30 minutes, or until zucchini is crispy, being sure to turn halfway though if using a cookie sheet.