Fresh Zucchini Oven Chips {SRC}

July is ending and that means it is time for the Secret Recipe Club posting.  This month I had Laura from a Healthy Jalapeno.  Laura is also from Connecticut. Instant connection. Don't you just love those. 

She had a sorts of yummy goodies to pick from. I had trouble deciding between the Irish Cream Latte Guinness Cupcakes  and the Fresh Strawberry Yogurt Cake.

In the end I went with the Fresh Zucchini Oven Chips to fit with the season. I had a boat load of zucchini.  Zucchini chips were a new and fun way to have some of our zucchini. They were delicious and came out super pretty. 

My one regret is that I used Panko bread crumbs.  Not recommended. They were too thick with the breading and didn't stick as well as I would have liked. Regular bread crumbs are best. 

Thanks for sharing A Healthy Jalapeno!

Zucchini Oven Chips

by A Healthy Jalapeno

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients (serves 4)

• 1/4 cup dry whole wheat breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 tsp seasoned salt
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper
• 2 tbsp low-fat milk (or almond milk)
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Instructions

Preheat oven to 425°.

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 ovenproof wire rack coated with cooking spray; place rack on a baking sheet.

Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

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