1 Zucchini large, cut into 1/8 inch - 1/4 inch slices
1/3 cup Gluten-Free Breadcrumbs
1/4 cup Parmesan Cheese, finely grated
1/4 tsp Black Pepper
Kosher or Sea Salt to taste
1/8 tsp Garlic Powder
1/8 teaspoon Cayenne Pepper
3 Tbsp Almond Milk
Preheat oven to 425F
Combine in a small mixing bowl, breadcrumbs, Parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into almond milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.
Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
If using a rack, place the rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow cooling to room temperature before storing in an airtight container. Zucchini Chips will continue to get crispier while cooling.
☑️ Gluten-Free ☑️ Vegetarian
⊝ Calories - 99 ⊝ Fat - 3g ⊝ Total Carbs - 12g⊝ Protein - 6g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.