Healthy Oven Baked Zucchini Chips
- ¼ cup dry gluten free breadcrumbs (store-bought or homemade)
- ¼ cup grated dairy-free parmesan, I used Earth Island (or regular parmesan cheese)
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ¼ cup unsweetened almond milk
- 2½ cups zucchini, sliced into ⅛" thick rounds
- 1 teaspoon coconut oil
- Preheat oven to 425 degrees.
- Grease the top of a wire cooling rack with the coconut oil and place on a regular baking sheet.
- Combine the first 4 ingredients in a medium bowl stirring with a whisk.
- Add almond milk to a small bowl.
- Dip zucchini slices in milk and then dredge the slice in the breadcrumb parmesan mixture to lightly coat both sides.
- Place coated slices on the wire rack.
- Repeat with each slice until all are coated and evenly dispersed on the wire rack.
- Bake for 30 minutes or until browned and crisped, watch closely to make sure the chips don't burn!
- Enjoy immediately and dip in a healthy ranch or marinara sauce if preferred!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/oven-baked-zucchini-chips/
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