Baked Zucchini Chips
1 Zucchini, sliced thin
1 cup Almond Milk
1 cup Whole Wheat Bread Crumbs
Dash of Black Pepper
1 tsp Garlic Powder
1 tsp Dried Basil
1 tsp Dried Parsley
Crushed Red Pepper to taste (more if you like things spicy like me)
Pinch of Sea Salt
Optional: Grated Parmesan Cheese
Preheat the oven to 400 F.
Slice zucchini thin. The thinner the slices the crispier the chips and the shorter the cook time. A thicker slice will give you a meatier center. Slice them to your liking!
Pour the almond milk into a bowl. Keep in mind, any milk replacer will work for this recipe, so feel free to use what you have on hand. In another bowl, mix together the remaining dry ingredients.
WARNING: If you use a very large zucchini, you may have to make more bread crumb mixture than the amount listed here. I can’t even tell you how many times I had to add more to my mixture at the tail end of a zucchini chip making session.
Place baking sheet full of zucchini chips into the oven and bake for about 30 minutes or until chips are slightly browned and crispy.
These chips are best enjoyed right out of the oven with a little something to dip them in. (These ones were dipped in a homemade buffalo ranch)