Try this Zucchini Parmesan Chips recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. Line two baking sheets with vegetable spray.
Slice zucchini or squash into 1/4 inch thick rounds and dry well.
In a wide bowl or plate, combine bread crumbs, parmesan cheese.
Place rounds in parmesan-breadcrumb mixture, coat each round, pressing to adhere the mixture to provide a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. Do not turn them during baking, they crisp up on both sides as they bake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 17 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 160.3mg | 6 % | |
Potassium 314mg | 8 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.2g | ||
Protein 2.9g | 4 % | |
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. |
Calories per serving: 59
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