Simple, and yet a tad time consuming, are these perfectly crispy, cheesy & well seasoned zucchini chips. You can tweak the thickness of the slices, and how much of a kick you'd like. Great alone, or in a dip of your choice, these bites of happiness are best served fresh out of the oven.
Serves: 2-3
Prep Time: 15 min
Cook Time: 24-30 min per batch
Ingredients
3 small zucchini, sliced into 1/4-inch rounds
3 tablespoons olive oil
1 cup Italian-seasoned bread crumbs
1/2 cup grated Parmesan cheese
6 tsp fresh oregano
Salt & pepper, to taste
Directions
Preheat oven to 350 degrees.
Place zucchini in a bowl & drizzle olive oil over zucchini & stir until evenly coated.
Add breadcrumbs & toss. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
Bake until tender & brown in color. Make sure to rotate the pan at about 10 minutes (halfway point).
Note:
We used a mandoline to slice our zucchini which gave us a slightly too thin round.
We threw in some oregano & parmesan (we had a ton extra) into the mixing bowl for an extra kick, but eyeballed it to our own liking.