These delicious little zucchini chips are lightly breaded with our gluten-free, grain-free, low-carb, 7 seed Sandwich Bread with just the right amount of seasoning and spice making them very nice!
These are best served hot out of the oven. I've played with slicing them thick and thin, and I prefer them on the thicker side. Try a few different thicknesses and see what you like.
My father-in-law who isn't really a health food guy loves these! The spicy, crispy exterior and slightly sweet and soft interior makes these guys ADDICTING!
YIELDS: You should get about 28 pieces on each pan, 2 pans. Yielding about 56 chips.
- 2 slices of Guiltless Sandwich Bread (about 1.5 cups)
- 1 cup grated Parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/2 cup almond milk
- 2-3 medium zucchini (about 3 cups) sliced into 1/4-inch-thick rounds
Preheat oven to 425 degrees.
Put Guiltless Bread in a blender or food processor on medium to high speed and blend bread down into coarse bread crumbs.
Put breadcrumbs, cheese, sea salt and spices into a medium bowl. Stir with a fork or whisk until thoroughly mixed.
Pour milk into a small, shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on a baking sheet lined with parchment paper.
Bake at 425 for about 30 minutes, or until browned and crisp.