You Won’t Be Able To Stop Eating This Addicting Healthy Snack

These baked zuchinni chips are literally the only way I want to eat vegetables from now on. No, they’re not quite the same as a big ’ol bag of greasy potato chips but they sure are addicting! Thinly sliced zuchinni rounds are coated in crunchy bread crumbs and parmesan cheese and seasoned with pepper and garlic. Then they’re baked to crispy perfection in a piping hot oven.

I seriously inhaled more than my fair share of these at the party, and made sure to jot down the recipe to bring home. I’ve made them half a dozen time since then and am so glad I’ve found a guilt-free way to saistfy my crunchy snack craving.

Ingredients

1/4 cup panko breadcrumbs
1/4 cup grated or shredded Parmesan cheese
1/4 tsp. seasoned salt
1/4 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1/4 cup skim milk
1 large zucchini (approx. 2 1/2 cups), sliced thin (approx. 1/8″ thick)

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place cooling rack on top of foil. Spray cooling rack with cooking spray, set aside.

In a small bowl, stir together the panko, parmesan, seasoned salt, garlic powder, & pepper until fully incorporated.

In a separate small shallow bowl, add milk.

Dredge each zucchini slice into the milk and then into the breadcrumb mixture. You wont get a ton of the breadcrumbs to stick but it doesn’t need much to get the flavor and crispiness. Place each zucchini on the prepared cooling rack. Repeat until all zucchini & breadcrumbs are used.

Bake for approximately 20 to 30 minutes, until crispy. Remove baking sheet from oven and very carefully lift the chips off the rack so they don’t stick. Serve warm or room temperature.