Zucchini Oven Chips

These zucchini chips were a fun and different side to go alongside some grilled chicken.  The original recipe called for plain breadcrumbs but I decided to substitute panko bread crumbs to add an extra crunch.  They were soft on the inside and crispy on the outside and would be great dipped in marinara sauce. 

Baking them on a wire rack  helped crisp both sides without needing any butter or oil.  With about 61 calories per serving (3/4 cup) they are a pretty healthy side and a great alternative to a potato or pasta dish.

Zucchini Oven Chips
recipe adapted from myrecipes.com

1/4 cup panko breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

1. Preheat oven to 425°.
2. 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.
3. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

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