Zucchini Chips- Your Kids WILL Eat Them!

Oh, Y’ALL. I was not at all convinced that my kids would eat these Zucchini Chips when I saw the recipe. But after reading that they had gotten RAVES from other kids, I decided to give them a whirl — and I’m so glad I did! These are magnificent. They are super-easy to make, healthy, and delicious, and your whole family will eat and LOVE them. I can practically guarantee it. I just told my children these were “homemade chips” and they gobbled them up. They didn’t even ask what they were made of, and if they did, I was just going to say “potatoes.” The green rim doesn’t really show up outside of close-up photos if you slice them thinly. Give these a try- You’ll be SO glad you did!

INGREDIENTS

• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 teaspoon garlic salt or other seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 tablespoons milk
• 2 small zucchini, sliced as thinly as possible

DIRECTIONS

-Preheat oven to 425 degrees.

-Mix breadcrumbs, Parmesan, seasoned salt, garlic powder, and pepper together and place in a small bowl (For dredging, I actually prefer to place the mixture in a small, square plastic container.

-Put milk in another small bowl or plastic container.

-Dredge zucchini slices in milk, then in breadcrumb mixture. Place on ovenproof wire rack coated with cooking spray and place rack on baking sheet. I don’t have a for zucchini slices this small, so I put my slices on a baking sheet covered with a sheet of aluminum foil coated in baking spray- This worked fine.

-Bake for 30 minutes or until browned and crisp (check every few minutes toward the end to make sure they aren’t getting too browned. You may want to take a few off at this point if they are browning faster than others.

-Serve immediately, and I do mean IMMEDIATELY. These are fantastic hot, but they’re like french fries- Once they get even lukewarm, they start getting mushy and are not half as good.

Adapted from Cooking Light