I made this recipe for zucchini chips from Cooking Light and they are fabulous!! So crispy! I didn't make the entire recipe because I had these as part of my lunch, but I definitely will next time. And there WILL be a next time, because I've gotta make these for the hubs.. and soon!
Update 7/29/13: I did make these for Will! I used squash and zucchini. Only thing I did differently was add 1 tbsp chili powder to make them a little more spicy.
(I used Panko!)
(1 oz) grated fresh Parmesan cheese
(I missed the "seasoned" part of this & used regular salt)
freshly ground black pepper
(of course I used unsweetened almond milk)
2 1/2 c
(1/4-inch-thick) slices zucchini (about 2 small)
Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Now when I am dipping the zucchini in this crumb mixture, I pour a little into a separate bowl for dipping at a time. This is because the bread crumb mix will get wet and it won't stick as well. So pour a little at a time into another bowl, and then replace it with more when it gets too clumpy.
Ok anyway, then put 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. Let cool for a couple minutes and serve!
Original recipe found here.