Clean Eating Zucchini Chips

Clean Eating Zucchini Chips
Recipe Type: Appetiser
Cook time: 30 mins
Total time: 30 mins
Serves: 2
  • 1/4 cup Homemade Breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/8 tsp black pepper heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used oat milk)
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)
  1. Preparation:
  2. Preheat oven to 425 degrees.
  3. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
  4. In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
  5. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
  6. Place coated zucchini slices on a baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
  7. Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg
  8. Notes:
  9. These chips are best eaten right out of the oven. They don’t save well.
Calories: 224.5 Fat: 33.5 Saturated fat: 0g Carbohydrates: 41.5g Sugar: 12g Fiber: 6.5g Protein: 9g Cholesterol: 0mg
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