Recipe: Baked zucchini chips
Posted February 14, 2013
Editor's Note: Today, the YMCA of the Triangle begins offering healthy recipes each month here on Go Ask Mom! Find more healthy recipes from the YMCA on its website. The public can submit favorite healthy recipes by emailing them to HealthyRecipes@YMCATriangle.org.
These tasty chips will add zest to any bash. Lee County YMCA Communications Director Jamie Roberts says no oil and no frying make this a healthy option that the whole family will love.
Here's Jamie's taste tip: Try with low-fat ranch dip.
1 zucchini, sliced in large rounds at an angle
1/4 cup milk
1/4 cup panko bread crumbs
2 tablespoons plain bread crumbs
2 generous tablespoons grated cheese
1/4 teaspoon salt and pepper
Sprinkling of cayenne powder or crushed red pepper flakes (optional)
Preheat the oven to 425 degrees. Pour the milk in one small bowl. Add bread crumbs, cheese, cayenne pepper, salt and pepper in another bowl. Dip the zucchini rounds in the milk, then dip into the crumb mixture. Press down to make sure the crumbs stick to the zucchini. Place on a wire rack coated with cooking spray on top of a cookie sheet. Bake for 30 minutes.
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