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Name: Baked Zucchini Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: not set
Ingredients: 1/2 cup Panko (Japanese breadcrumbs); 1/4 cup Fresh basil Loosely packed leaves; 1/4 teaspoon Kosher Salt; 1/4 cup Parmesan cheese Finely grated; 1/2 pound Zucchini Cut into 1/4-inch-thick rounds; 1 tablespoon Olive oil; Vegetable cooking spray

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INGREDIENTS

1/2 cup Panko ; (Japanese breadcrumbs)
1/4 cup Fresh basil ; Loosely packed leaves
1/4 teaspoon Kosher Salt
1/4 cup Parmesan cheese ; Finely grated
1/2 pound Zucchini ; Cut into 1/4-inch-thick rounds
1 tablespoon Olive oil
Vegetable cooking spray

INSTRUCTIONS

Preheat oven to 450 degrees. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at a time, in breadcrumb mixture, pressing gently to adhere. Place rounds in single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 4 Servings

Calories: 141
Calories from Fat: 33 (23%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.9g
Cholesterol 1.4mg		0 %
Sodium 310.2mg		11 %
Potassium 213.2mg		6 %
Total Carbohydrate 22.2g		7 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 20.3g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 141

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