Zucchini Chips
Servings: 4
Ingredients
- ⅓ c grated parmesan cheese
- ⅓ c panko bread crumbs
- 4 fresh basil leaves finely minced
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- pinch sea salt
- 2 zucchini
- 1 Tb extra virgin olive oil
Instructions
- To begin, preheat your oven to 425 degrees.
- Line two baking sheets with parchment paper. Set them aside for now.
- In a shallow dish, stir together the Parmesan cheese, panko bread crumbs, minced basil, garlic powder, black pepper, and sea salt. Set it aside for a moment.
- Slice the zucchini into very thin slices, about 1/4 to 1/8 of an inch. Place the slices in a bowl and drizzle them with the oil. Toss to coat.
- Dip a zucchini slice in the breading mixture, coating both sides. Place the slice on a lined baking sheet. Repeat the process until they are all coated. The slices should be spaced enough so that they are not touching.
- Bake the zucchini chips for about 25 minutes, or until they are just turning slightly golden on top.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/zucchini-chips/Nutrition
Serving: 1c | Calories: 113kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 236mg | Fiber: 2g | Sugar: 2g
