Parmesan Zucchini Chips
Parmesan Zucchini Chips - crispy zucchini chips coated with Parmesan cheese and bread crumbs. So healthy and low in calories.
Servings: 3 people
Ingredients
- 2 zucchini sliced using a Mandolin slicer
- 1 tablespoon olive oil
- 1 cup bread crumbs or Japanese panko
- 2/3 cup grated Parmesan cheese
- 1 pinch salt
- 3 dashes ground black pepper
Instructions
- Preheat the oven to 450°F (232°C).
- In a bowl, combine the sliced zucchini with the olive oil.
- In a large bowl, combine the bread crumbs or Japanese panko with the Parmesan cheese, salt, and black pepper. In batches, coat the zucchini with the breadcrumb mixture, ensuring both sides are evenly coated.
- Transfer the zucchini to a baking sheet lined with parchment paper (you may need two baking sheets). Arrange the zucchini slices closely together. Sprinkle a little bit of the leftover breadcrumb mixture on top of each slice. Bake for 10 minutes, or until the surface turns brown.
- Remove the trays from the oven and sprinkle the leftover breadcrumb mixture on the other side of the zucchini. Bake for another 10 minutes, or until they turn brown. Remove from the oven and serve immediately with Ranch dressing.
Nutrition
Serving: 3people | Calories: 302kcal | Carbohydrates: 33g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 676mg | Potassium: 466mg | Fiber: 3g | Sugar: 6g | Vitamin A: 459IU | Vitamin C: 23mg | Calcium: 288mg | Iron: 2mg