Oven Baked Zucchini Chips

from Metabolic Cookbook
Yields: 4 servings | Calories: 99

Ingredients

• 1 (large) zucchini, cut into 1/8″ – 1/4″ slices
• 1/3 cup whole grain breadcrumbs, optional Panko
• 1/4 cup finely grated parmesan cheese, reduced fat
• 1/4 teaspoon black pepper
• Kosher or sea salt to taste
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 3 tablespoons low-fat milk

Directions

Thinly slice the zucchini with a mandolin slicer. Mix all dry ingredients together, except zucchini. Dip slices in the milk then dump them into a gallon size bag filled with the dry seasoning, shake to coat, dump onto a cookie sheet, bake at 425F until crispy brown

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