Snack Attack Zucchini Chips


Move over, French fries. Take a hike, potato chips. These baked bites taste and crunch as if they’re fried. Any extra zippy seasoning you sprinkle their way (ancho chile powder, smoked paprika, Cajun spices) will make this recipe your signature side.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 61
Total Fat 1.9 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 3.8 g
Carbohydrate 7.6 g
Fiber 1 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 231 mg
Calcium 87 mg


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INGREDIENTS

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 small zucchinis, cut into ¼-inch-thick slices (about 2½ cups total)
Cooking spray


PREPARATION

1. Preheat oven to 425°.

2. Place an ovenproof wire rack on a baking sheet. Spray rack with cooking spray.

3. Use a whisk to combine breadcrumbs, cheese, salt, garlic powder and pepper in a bowl. Place milk in a shallow bowl.
 
4. Dip zucchini slices in milk, then dredge in breadcrumb mixture.

5. Place coated slices on prepared rack. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Serves 4, about ¾ cup each







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