I love zucchini aka Italian Squash. It’s one of my favorite veggies that available all year round and cheap to buy. My no-brainer prep method is just to slice it into thick “coins” and pan fry it with some olive oil and black pepper. I saw these zucchini chips on Pintrest and definitely needed to try it.
I hate wasting food and I had a leftover packet of parmesan cheese topping from Pasta Prima Ravioli from Costco and it was perfect for this recipe. The original recipe calls for parmesan, garlic powder, and black pepper.
I’m not very good at measuring thickness but you are suppose to cut the zucchini into 1/4 inch thick coins.
A neater way to grease the cooling rack saturate a paper towel and just wipe it evenly over the rack.
Got ready to dip the zucchini slices in soy milk (unsweetened of course).
Then coat the slices evenly on both sides, the cheese should stick pretty easily to the milk.
Lay the slices evenly over the rack. My slices were pretty small and some occasionally fell through the slots.
Once you get all your slices coated with the cheese mixture, set your kitchen timer for 30 mins.
They came out wonderfully as far as color and taste, it could have been a little crispier thought.
A great healthy snack and satisfies your salty/ savory snack craving.