baked zucchini chips

I woke up one Saturday morning and thought to myself, “Wow, Manu has had like, four salami pizzas this week. I’m going to make something super healthy for lunch.” I went to the kitchen and chopped up some zucchini, steamed it, and added it to whole wheat pasta. I drizzled the tiniest teaspoon of olive oil on top with a few chili flakes for flavor. We sat down to eat and the look on Manu’s face was priceless; like a little kid who’s used to waking up to Lucky Charms but finds a bowl of Kashi Good Friends in front of him. Like Bill Cosby when Claire tries to cut his cholesterol by eliminating his subs. Like a man defeated, pained and disgusted. He ate in silence, knowing that it was too late to go out for reinforcements since all of the supermarkets were closed for siesta. He pouted as he finished, put his head in his hands and said, “I feel like I’m in the hospital. This was a hospital meal.” 

Needless to say he had a salami pizza that night for dinner

Baked Zucchini Chips

(based on this recipe)

1 zucchini, sliced in large rounds at an angle

1/4 cup milk

1/4 cup panko bread crumbs

2 tablespoons plain bread crumbs

2 generous tablespoons grated cheese

1/4 teaspoon salt + pepper

sprinkling of cayenne powder or crushed red pepper flakes (optional)

Preheat the oven to 425 degrees. Pour the milk in one small bowl and both bread crumbs, cheese, cayenne and salt and pepper in another bowl. Dip the zucchini rounds in the milk, then the crumbs mixture, pressing down to adhere the crumbs to the zucchini. Place on a wire rack coated with cooking spray on top of a cookie sheet, and bake for 30 minutes. 

Manu, I swear to you, these healthy zucchini chips are something you would totally be on board with. 

P.S. Like these chips? There are even more tantalizing recipes in my e-cookbook, ten [easy] italian recipes! Or follow along via Facebook or Bloglovin'!