Try these baked zucchini chips tonight as a side and you will not only be adding an extra serving of vegetables to your dinner, but you will also be adding a dash of spice as well. These zucchini chips work with any flavor of Riceworks — we used Sea Salt and Black Sesame — and are easy enough that you can recruit the little ones to help.
- 2 medium-sized zucchinis, cut into thin medallions
- 1/3 cup finely grated Parmesan Cheese
- 1/4 tsp black pepper
- sea salt to taste
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3 tbsp milk
- 1 cup crushed Sea Salt & Black Sesame
Preheat oven to 425 degrees.
Combine Riceworks, Parmesan cheese, black pepper, salt, garlic powder and cayenne pepper in a mixing bowl. Pour milk into another smaller bowl.
Dip slices of zucchini into milk and then into Riceworks to coat both sides (press crumbs onto zucchini slices as necessary).
Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.
Bake 15 minutes, then turn and continue baking until golden, about 10-15 minutes. Zucchini Chips will continue to get crispier while cooling.