These little bite-sized zucchini chips are the perfect treat. I seasoned these with Italian herbs and Parmesan cheese. Then I baked them in the oven, instead of deep frying to make them a bit more healthy. They are very tasty as a mid-afternoon salty snack or an appetizer before a nice Italian dinner.
These were also featured on Tablespoon.com.
Yield: Serves 4
2 medium zucchini, sliced thin
2 tablespoons kosher salt
1/3 cup bread crumbs
1/4 cup Parmesan cheese, grated
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons milk
non-stick spray
Preheat oven to 450 degrees.
Add zucchini and salt to a colander, toss well. Let sit for 15 - 20 minutes. Press out any extra water and then rinse very well under running water.
Add zucchini to a bowl with milk and toss well. In another bowl, add bread crumbs, Parmesan cheese, onion powder, garlic powder, dried basil and dried oregano. Add zucchini and toss in breadcrumb mixture, coating each side.
Spray a nonstick baking sheet with non-stick spray. Place zucchini chips in a single layer on sheet and spray the tops of the zucchini with non-stick spray.
Bake for 5 - 7 minutes and then flip, and bake for 5 - 7 minutes more.
