Parmesan Zucchini Chips
By Sue Serves 4
What a delicious healthy after school snack fr your kids. baking the zucchini makes them crunch like a chip without all the added fat salt and calories.
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- 4 zucchini
- 1 × canola cooking spray
- 1 × Kosher salt and Mrs. Dash
- 1 cup grated parmesan cheese
You may also need:
Aluminum Foil, Kitchen Knife, Mandolin, Oven, Parchment Paper
Preheat oven to 225o. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
With a mandolin or very sharp knife slice zucchini into thin medallions, about the thickness of a quarter.
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings and parmesan cheese.
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out.
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