Lunch: Crunchy Zucchini Chips Recipe | MyRecipes

Recipe by Ann Taylor Pittman Ann's kids fell in love with these chips, and you will, too. Besides the savory seasoning, the crispy zucchini rounds have a secret whole-grain weapon: amaranth in the breading. It makes them amazingly crunchy without overpow

Ingredients

1/3 cup whole-wheat panko (Japanese breadcrumbs)
3 tablespoons uncooked amaranth
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, finely grated (about 1/4 cup)
12 ounces zucchini, cut into 1/4-inch-thick slices
1 tablespoon olive oil
Cooking spray

Instructions

Preheat oven to 425 °. Combine first 6 ingre­dients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.
Bake at 425 ° for 26 minutes or until browned and crisp. Serve chips immediately.

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