Low Fat Oven Baked Zucchini Crisps Food

HEALTHY OVEN BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 425 degrees.
• Grease the top of a wire cooling rack with the coconut oil and place on a regular baking sheet.
• Combine the first 4 ingredients in a medium bowl stirring with a whisk.
• Add almond milk to a small bowl.
• Dip zucchini slices in milk and then dredge the slice in the breadcrumb parmesan mixture to lightly coat both sides.
• Place coated slices on the wire rack.
• Repeat with each slice until all are coated and evenly dispersed on the wire rack.
• Bake for 30 minutes or until browned and crisped, watch closely to make sure the chips don't burn!
• Enjoy immediately and dip in a healthy ranch or marinara sauce if preferred!

LOW-FAT OVEN BAKED ZUCCHINI CRISPS

Steps:

• Heat the oven to 425°F. Lightly oil a heavy cookie sheet or ovenproof griddle and place on a rack in the middle third of the oven to heat.
• While the oven and pan heat, prepare the zucchini coins by cutting them and placing them on paper towels. Sprinkle lightly with salt and allow to sit for about 5 minutes or until you see drops of moisture forming on the top; blot the moisture up with additional paper towels.
• Place the breadcrumbs in a wide bowl and mix in the cheese. In another bowl place the lightly beaten egg whites. Using one hand, dip each coin into the egg white, coating both sides then drop into the breadcrumb mixture. Using the other hand (the dry hand) turn the coins to cover both sides with the breadcrumb mixture. Place on a wire rack as you complete all of the coins.
• Once all the coins are done and the cookie sheet is hot, remove it from the oven and place the coins uniformly on the sheet, return to the oven and bake for 10 minutes; turn the coins and bake for 5 - 10 minutes more, depending on how soft you want the inside - the outside will remain crispy. Serve as a snack or side dish. Yummy plain or dipped in Ranch or Green Goddess dressing.

LOW-CARB ZUCCHINI CHIPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
• Bake in the preheated oven until completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

KITTENCAL'S LOW-FAT OVEN-BAKED ZUCCHINI STICKS

Steps:

• In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
• In another bowl, beat egg/s lightly.
• Dip zucchini sticks into eggs, then into breadcrumb mixture.
• Transfer to a greased baking sheet that has been coated with nonstick spray.
• Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).

OVEN BAKED ZUCCHINI CRISPS

Steps:

• Prepare the zucchini by slicing it into chips no longer than 1/4" wide. Place the zucchini chips into a large mixing bowl.
• Preheat your oven to 400 and prep a rimmed baking sheet. Spray the baking sheet with nonstick and then drizzle the olive oil over that.
• Next, place tow shallow bowls next to one another. In the first bowl, prepare your vegan egg by whisking together the chickpea flour and the water. The second bowl should include your breadcrumbs along with any desired seasonings.
• Use a fork or kitchen tong to dip the first zucchini slice into the vegan egg. Allow the excess 'egg' to drip off of the zucchini and then dip the zucchini into the breadcrumb bowl. You may need to press the breadcrumbs into the zucchini to help the mixture to stick. Then place the zucchini on to the prepped baking sheet and repeat until all of the slices have been coated.
• Bake for 25 to 30 minutes until the zucchini chips begin to brown and get crisp. Serve immediately. Tip: use a spatula to flip the slices over midway through baking. The spatula should also be used to remove the crisps from the baking sheet.

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Steps:

• Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
• In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
• Place the egg whites into a shallow bowl.
• Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
• Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
• Place on a greased baking sheet.
• Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
• As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
• Delicious!

ZUCCHINI OVEN CHIPS

Steps:

• Preheat oven to 425°F.
• Combine all ingredients except for zucchini and milk in a medium bowl, stirring well with a whisk.
• Place milk in shallow bowl.
• Dip zucchini slices in milk, and dredge in breadcrumb mixture.
• Place coated slices on an ovenproof wire rack coated with Pam cooking spray. Place rack on a cookie sheet.
• Bake at 425°F for 25 to 30 minutes, or until browned and slightly crisp.

NAT'S OVEN BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 450 F.
• Spray large baking sheet with oil cooking spray.
• Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• Toss zucchini in a bowl with the olive oil.
• Mix dry ingredients in a plastic bag.
• Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• Bake 20 minutes.
• Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

LOW-FAT BAKED ZUCCHINI WITH CHEDDAR CHEESE

Steps:

• Place the sliced zucchini into a large bowl.
• Combine the remaining ingredients and toss well.
• Pour into a lightly oiled 2-quart casserole.
• Bake at 350 degrees for 35 to 40 minutes.