(not-so) fried zucchini chips

When George Crum stumbled across the potato chip in the 1800’s, I highly doubt that he suspected every vegetable under the sun would soon follow in its footsteps.

Corn. Sweet potatoes. Kale. Beets. Carrots.

Did I miss anything?


Just about anything with a root is a chip nowadays. And when dipped in milk, lightly breaded and baked, this ordinary vegetable becomes an amazingly crisp, healthy substitute for french fries or potato chips.



Oven-baked Zucchini Chips

Time: 35 minutes, Yields: Four 3/4 cup servings

1/4 cup dry breadcrumbs

1/4 cup Parmesan cheese

1/4 tsp. seasoned salt

1/8 tsp. ground pepper

2 Tbs. milk

2 1/2 cups sliced zucchini (about 2 small)

Cooking spray

Preheat oven to 425 degrees F. Combine first 5 ingredients in a medium, shallow dish. 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 (make sure to brush off any fallen crumbs that could burn, before placing in the oven). Bake at 425 degrees F for 20-30 minutes, or until browned and crisp. Check periodically to make sure smaller slices do not burn. Serve immediately with honey mustard, ranch, or on their own.


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Filed under Appetizers, Low-Calorie, Sides, Snacks, Vegetarian

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