Oven Baked Zucchini Chips

So crunchy. So good.

Yield: 4 servings

99 calories per serving!

What you'll need:

• 1 (large) zucchini, cut into 1/8" - 1/4" slices

• 1/3 cup whole grain breadcrumbs, optional Panko

• 1/4 cup finely grated parmesan cheese, reduced fat (optional)

• 1/4 teaspoon black pepper

• Kosher or sea salt to taste

• 1/8 teaspoon garlic powder

• 1/8 teaspoon cayenne pepper

• 3 tablespoons low-fat milk

What you'll need to do:

1. Preheat oven to 425 degrees.

2. Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

3. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.

4. If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

5. TIP: Zucchini Chips will continue to get crispier while cooling.

6. NOTE: For gluten free chips, use gluten-free bread crumbs.