These zucchini chips are made with thin slices of zucchini coated with olive oil, bread crumbs, and Parmesan cheese, then baked for a healthier alternative to fries or chips. Very yummy!
Ingredients
- 3 small zucchini , sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 0.5 cups Italian-seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons fresh oregano
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
-
3
Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
-
4
Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Basil Pesto
Basil pesto is extremely versatile. It enhances the flavor of dishes like steak, chicken, fish, vegetables, and pasta. After combining the ingredients and forming into a tube shape, simply slice whatever size portion you need and freeze the rest. Easy-breezy to prepare and bursting with flavor!
4-Ingredient Bacon Ranch Cheese Ball
This delightful cheese ball is sure to be a fan favorite at your next gathering. Serve with tortilla chips, crackers, or to up the bacon goodness, serve with cheddar bacon crisps
Slow Cooker Pozole
An easy pozole recipe made in the slow cooker. You can add another can of hominy if your slow cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do. Traditional Mexican pozole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas.