Zucchini Chips

It is prime zucchini season!  So instead of letting them go to waste I decided to make a wonderful snack for my family that isn't too sinful!  I paired it with a little low sodium marinara sauce and the feedback was delicious!!!

Ingredients:

• 1/4 cup Homemade Breadcrumbs ( I used Ezekiel Bread)
• 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 almond milk)
• 1 tsp apple cider vinegar
• 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

1. Preheat oven to 425 degrees.
2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
5. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Nutritional Info:
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

Notes:
These chips are best eaten right out of the oven.  They don’t save well.

 

Renee Smith

Independent Diamond BeachBody Coach