Baked Zucchini Crisps

Super easy finger food. Serve as a side with a dip or ketchup or toss with a salad of greens topped with a sweet and sour dressing. I added the chips to zing up my regular veggies pasta in tomato sauce. Tasted fabulous! Take care to pat dry the zucchini well after the salt rub as any extra moisture will not give crisp crisps 

 

Ingredients

1 medium zucchini, sliced very thin 

3 tablespoons breadcrumbs 

3 tablespoons grated parmesan

1 teaspoon garlic powder

1 teaspoon black pepper

1 tablespoon mixed herbs

Olive oil for greasing

Salt to taste

 

1. Cut the zucchini into very thin slices

2. Sprinkle some salt over the slices and leave aside for 15-20 minutes. Dry the zucchini slices with a  paper kitchen towel to absorb the moisture from the salt

3. Pre-heat oven to 200 degrees

4. Mix all the remaining ingredients together ( add a little salt to this mixture) 

5. Line the tray with baking paper and grease the paper with olive oil. Coat the slices individual with the breadcrumbs and cheese mixture and arrange on the tray

6. Sprinkle some olive oil on top of the slices 

7. Bake on the top rack for 10-12 minutes till the top turns golden brown and then bake on the bottom rack till the chips are crisp, another 10-12 minutes

8. Serve warm