Monday, August 1, 2011

Baked zucchini chips

Guess who's back...back again...Abby's back...tell a friend!  Not sure how many of you will get the Slim Shady reference but either way, you get the gist...I'm back!  Well, for a while at least.  I will be leaving Wednesday for Wefest in Minnesota so there will be another lapse in posts but I promise to stick around for quite awhile when I return. 

RAGBRAI was filled with biking, beer, and fat kid food...so I've been giving it a good college try to eat better since I got home.  Friday night, Justin was at a buddy's place and I didn't feel like cooking up a whole meal for myself.  Insert metric crap-tons of zucchini in the garden, and a pile of zucchini recipes on my desk I've been wanting to try...and you have baked zucchini chips!  I had everything I needed in the house so this was really simple.

This recipe was adapted from my Cooking Light magazine...I love that mag!  What's your favorite cooking mag?  Anyway, here we go....

1/4 cup dry breadcrumbs (I used the Italian seasoned kind pictured below)

1/4 cup grated fresh parmesan cheese (I used the reduced fat not fresh kinda I had in the fridge and it worked just fine)
1 t seasoned salt (I used Lawry's)
1 t garlic powder
1 cup skim milk
1 large zucchini
cooking spray

From here on out, its simple.  Slice your zucchini up into chips...


Add all the dry ingredients together for the breading...



Dip the zucchini in the milk, then in the breading, then place on a greased rack on a cookie sheet to bake.



Bake at 425 degreees for 30 minutes or until browned and crisp.  Serve immediately.  I can't stress that enough!  These are A-MAZE-ING right away but tend to get soggy if you wait to eat them...ask Justin who got home about a half hour after they were done.  I could have probably baked them again to add the crunch back but it was his fault for being late...which means sogginess=his problem!  I dipped them in garlic and cheese spagetti sauce, I tried ranch too but like the spag sauce better.  These were not tough to make, tasted like an app in a restaurant, and are not all that bad for you if you want to look at the stats below....



P.S. I got a new camera since my old one died a watery death via the hands of Big Dan...so I took extra pics to test it out...Im liking the results.

Fat Stats per serving:
61 cals
1.9 g fat
3.8 g protein
7.6 g carbs

Serving size is 3/4 cup, or about a 1/4 of the chips on this plate.  I ate half the plate and was full (they're piled a lot higher on there than they look), I'm thinking that's a pretty low cal dinner or appetizer!


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5 comments:

  1. I want to make this but I do not know what "1 t" means is it 1 tablespoon or 1 teaspoon.

    ReplyDelete
  2. Antoinette, the lowercase "t" stands for "teaspoon." Capital "T" stands for "tablespoon." Happy cooking! :)

    ReplyDelete
  3. I have these in the oven now and they smell amazing!!!

    ReplyDelete