Baked Zucchini Chips
2 Weight Watchers Points+
So I am the worst offender with using the same dinner-time veggies. I am trying to start to branch out and try different things, but it’s hard with 2 boys that don’t like veggies. Tom refused to try my zucchini chips, he’s a scaredy-cat, don’t tell him I told you J They were so crunchy and delicious. I am happy I tried these. I think I will be making them often when we grow zucchini in the summer. If you grow zucchini, you know towards the end of summer you get lousy with zucchini and start finding very creative ways to eat them.
You have to get a zucchini that is on the bigger side because these chips do shrink in the oven. Also, they need to be eaten hot. Once they sit and get cold they are no longer crunchy and delicious.
- 2 Large Zucchini
- 1/3 cup whole wheat seasoned bread crumbs
- 2 TBS parmesan cheese
- 2 Tbs almond Milk or Skim Milk
- 2 Small bowls
- Baking sheet with cookie rack on top
Pre-heat oven to 425
In a bowl, mix the bread crumbs and parmesan cheese
Slice your zucchini into rounds
Dip the zucchini into milk and then into the breadcrumbs
Place zucchini chips on the cookie rack and bake for about 25-30 minutes until they are golden brown.
Makes 3-4 servings (points value for 3 servings)
2 WW Points+ per serving
CALORIES 108; FAT4.4 g; SAT. FAT 2.9g; CHOLEST. 3mg; CARB. 14.6g; FIBER 3.6g; SUGAR 4.8g; PROTEIN 5.5g
(Calculated through calorie-count.com, some data may not be accurate)