Saturday, June 4, 2011

Baked Zucchini Chips

This is a fun summertime snack that's low carb and (kind of) satisfies my craving for deep-fried, fatty zucchini!

1 medium zucchini
3/4 cup buttermilk
1/2 cup Italian breadcrumbs
1/2 cup grated parmesan cheese

Slice zucchini about 1/4 inch thick and drench in buttermilk.

Coat each side in the breadcrumbs/parmesan mixture. (Sometimes you need to really pile it on there to get enough to stick). If you need more crumbs, just make another small breadcrumbs/cheese mixture until you've got enough.

Spread on a non-stick cookie sheet and bake for 5 minutes at 475 degrees. Flip once and bake another 5 minutes or until a bit crispy.

Dip in ranch or pizza sauce and eat right away!

The recipe as written is about 3 carbs per chip (a medium zucchini will make about 20 chips).

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