I’ve been on a bit of a quest recently to find lightened up versions of my family’s favorite recipes. This zucchini chips recipe is my latest accomplishment. There was a time when the Fry Daddy was put to good use in my house, but I have since learned that I can achieve the same crispness and flavors with a few tricks and a hot oven. Baking these zucchini chips on a wire rack in the oven exposes all sides to the oven’s heat, resulting in a crisp chip. Like with most foods, my grandchildren like to dip these zucchini chips in ranch dressing. However, I prefer them straight from the oven.
I tore this recipe from an old Cooking Light magazine. I’m not sure which issue it came from, but it’s most likely from around 10 years ago. I have bins full of recipes that I’ve torn from the pages of magazines over the last 20 or so years. It’s so much fun to dig through them every once in a while and uncover a hidden treasure, like these baked zucchini chips.
Zucchini Chips Recipe
- ¼ cup dry bread crumbs
- ¼ cup (1 ounce) grated fresh Parmesan cheese
- ¼ teaspoon seasoned salt (such as Lawry’s)
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons fat-free milk
- 2½ cups (1/4 inch thick) slices zucchini (about 2 small)
- Cooking spray
- Preheat oven to 425 degrees.
- Combine first 5 ingredients in a medium bowl, stirring with a whisk.
- Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 degrees for 30 minutes or untill browned and crisp. Serve immediately.
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