On the other hand, husband and I have our weakness in things crunchy and salty - chips. We have allowed our child to have a taste here and there that she now have acquired some sort of fondness to it. She even blurted "chips!" yesterday at church during holy communion as the minister gave us the holy host. My husband and I could only look at each other and smile.
So to make up for the bad parenting of introducing such a junk food to our daughter, I made these healthy zucchini chips. They are tasty, crunchy, low in fat and so easy to make. Easy-peasy-lemon-squeezy! They are a delicious snack, preferably served right away while they are crunchy (they get a bit soft when cool). And feel free to dip it in ketchup or squeeze lemon on it. I tell you, these are addicting. I only wish their crunch could last and that I could keep them in a store bought potato chips bag to trick the little one.
By the way, Sophia miraculously started walking this weekend. Thanks God! A stroll at the park and some motivation is what got her to start walking, although she is still limping a bit.
Zucchini Oven Chips
* 1/4 cup dry breadcrumbs
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 1/4 teaspoon seasoned salt ( I used Lawry's)
* 1/4 teaspoon garlic powder
* 1/8 teaspoon freshly ground black pepper
* 2 tablespoons fat-free milk
* 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
* Cooking spray
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.