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Zucchini Chips recipe
This amazing recipe I founded at
and I love it.
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk (I used
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis cut about 1/4 inch thick)
Preheat oven to 425 degrees. Spray a baking sheet or foil lined baking sheet with cooking spray.
In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
Place coated zucchini slices on prepared baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
Makes 2 servings.
Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg
These chips are best eaten right out of the oven. They don’t save well.
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