Baked Zucchini Chips

These are absolutely yummy!!! My husband (who was requesting fried zucchini) absolutely loved this version (Score for not having to go fried!). Our 33 month old son (who loves veggies) gobbled these up as quickly as he could.


(Only a small amount of what "Bubba" cooked up into)

Baked Zucchini Chips
Source: Never trust a skinny cook...

1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 tsp seasoned salt
1 tsp garlic powder
1 cup water
1 large zucchini (**don't go for a "Big Bubba" or you'll need to double the dry ingredients)

1. Slice your zucchini into "chips". I used a mandolin slicer for this. Warning: Don't let your husband use your slicer unless you're sure he won't cut himself. (Love you honey!)
2. Mix all of the dry ingredients together.
3. Spray your cooking rack (you want the heat/air to circulate on both sides at the same time, so they cook best on a rack and not on a baking sheet) with nonstick cooking spray or cooking oil.
4. Dip your slices of zucchini into the milk and then immediately in the dry ingredients, making sure to coat both sides. Place on cooking rack in a single layer.
5. Bake at 425 degrees F for approximately 30 minutes or until browned and crisp. Eat right away or they will become soggy. We ate ours with a small amount of homemade pizza/marinara sauce.

*We used a really huge zucchini that I referred to as Big Bubba and I had to double the dry ingredients. This zucchini was about 12 inches long and 3 inches in diameter. If using a "normal" size zucchini, the listed amount of dry ingredients should be fine.