Quick Baked Zucchini Chips
A quick, healthy way to use some of that zucchini from your garden!
A quick, healthy way to use some of that zucchini from your garden!
The first time I made these, I followed the directions exactly and the zucchini chips weren't terrible, but seemed to be lacking something. The next time, I doubled the parmesan and added garlic powder and basil. I also experimented with the thickness of the slices, finding that thinner was crispier. I'm glad I gave these a second shot becasue they turned out much betterRead More
I made exactly as written and am sorry to say I was disappointed. I really wanted to like these since so many from the exchange have recommended this recipe. I guess it boils down to the fact that when I think of the word "chip" I think of something that would have a bit of a crisp or crunch. That was not the case with this recipe. I think I'll just stick to roasting my zucchini with a simple olive oil/fresh herb marinade. I do appreciate, however, you sharing this recipe as I truly like to experiment with new dishes.Read More
The first time I made these, I followed the directions exactly and the zucchini chips weren't terrible, but seemed to be lacking something. The next time, I doubled the parmesan and added garlic powder and basil. I also experimented with the thickness of the slices, finding that thinner was crispier. I'm glad I gave these a second shot becasue they turned out much better
I truely can't rave enough about how delicious, easy, and healthy these were!!! I was a little concerned that this was going to be labor intensive but it only took about 10 minutes to prepare. I just sliced the zucchini in rounds, and then I dunked them in Egg Beaters to save on calories and for the convenience, and then dunked them in the bread crumb mixture. I used seasoned bread crumbs and added extra garlic powder since my family are garlic lovers. And just popped them on a cookie sheet sprayed with a little Pam! After 7 minutes in the oven, I flipped them around with a spatula. Just as a side note, you don't have to be careful flipping them around, they stay together pretty well. Then put them back in the oven for another 10 minutes. I served them with both marinara and ranch dressing on the side. I made 2 full cookie sheets worth of these and they were scarfed down SO quickly!! I had men that are not at all health concsious raving about them and their wives begging for the recipe. I am really making an effort to lose weight, I'm down 20 pounds, and recipes like this that are delicious and not obviously "health food", make entertaining and hosting really fun for me again. These really do need to be served right out of the oven, I think you could prep them ahead of time to the point of the cookie sheet and then pop them in the oven when company came over. Thank you for the excellent recipe!!
Thanks to the reviews of others, this recipe was a hit in our house. I added garlic and onion powder, Italian seasoning, red pepper flakes and parm. cheese to the dry ingred. I added LA Gold (hot sauce) to the egg mixture. Before cooking, I did spray the zucchini chips with cooking spray - and again when I tuned them over. I upped the oven temp. to 500 degrees after flipping the chips - and cooked them for an additional 6 minutes total on second side. They did get brown, crispy and delicious. With these additions, the recipe is wonderful - even for those who aren't zucchini lovers.
These were great. Quick, easy and low calorie. I also add garlic powder to breadcrumbs. To make them crispy spray tops with cooking spray before putting in the oven. After you turn them over spray the tops again. They will be crispy on both sides.
I'd actually rate this a 4.5: 4 from me, 5 from my husband. My husband LOVES these. These are the only food I've ever prepared (and I try tons of new recipes) that he has ever specifically asked me to make again. I doctored the seasonings (added garlic salt, cayenne pepper, italian seasoning, while using seasoned breadcrumbs) and i actually didn't care for them. They are in the oven now (after many many pleas) made according to the recipe, so maybe I'll like them more this time. I did use the suggestion to spray w/Pam before cooking and after flipping and they did turn out pretty crsipy for oven-baked. Thanks for my husbands new favorite recipe! EDIT: I now LOVE these and make them all the time w/no extra seasonings. I use panko and/or seasoned bread crumbs, depending on what i have on hand and I never measure anymore, just dump and go. I also don't flip (I'm lazy ;) ) mid baking and they're still nice and crisp. Solid 5 at the LTH house and a staple side for grilled burgers.
Used a whole egg to coat. Added freshly grated parm cheese to bread crumbs as well as a little salt, onion powder, and garlic powder. I after dipping the zucc's...I dipped and breaded again. Set in the fridge for an hour to set the breading and then baked (on a pizza stone). A very good alternative to fries. Good flavor if you want to kick up those diet taste buds!
Love fried zucchini, but hate the mess. Plus I always eat too much and regret it later. This is a great alternative. Easy, no mess and much healthier. No queasy tummy later either.
Used Japanese bread crumbs(Panko) and added seasoning salt. I cooked with a convection oven to get them a little more crispy.
i added garlic salt, garlic powder, onion powder, and used seasoned breadcrumbs (garlic and herb). i also drizzled the pan with a little melted butter since i was out of cooking spray (oops). i was disappointed that they weren't browned after 10 minutes, but then i remembered to flip them. a few minutes later they were done. still not as crispy as fried zucchini, but they tasted awesome and everyone had seconds. i suggest double breading next time to make them more crispy (egg, breadcrumbs, egg, more breadcrumbs). also...to coat everything faster i dump 5-6 zucchini in the bowl of egg whites, stir them vigorously to coat, then throw them one by one into the bowl of breadcrumbs and spices. i just shake the bowl until they're all covered. that way you don't have to do them one by one. using extra parmesan cheese helps with the crispiness factor too (will try next time).
I just made this recipe the other night. I was so good. I did add basil and garlic salt to the bread crumbs. I also cooked them on a pizza stone, which made them crispy. Great recipe!
I made exactly as written and am sorry to say I was disappointed. I really wanted to like these since so many from the exchange have recommended this recipe. I guess it boils down to the fact that when I think of the word "chip" I think of something that would have a bit of a crisp or crunch. That was not the case with this recipe. I think I'll just stick to roasting my zucchini with a simple olive oil/fresh herb marinade. I do appreciate, however, you sharing this recipe as I truly like to experiment with new dishes.
Great alternative to typical sauteed zucchini. Versatile too - change the crumbs and/or add seasonings to your liking. In my case I used whole eggs, crushed garlic crouton crumbs and a mix of fresh herbs from my garden. Not bad!
I found this same basic recipe elsewhere and have made it several times and really enjoyed it. Instead of 2 egg whites I used 1 beaten egg and that also worked fine. Also, I baked mine on parchment paper, which saved me the clean up of the cookie sheet and I didn't have to worry about sticking. **Note: This recipe also works great with yellow crook-neck squash (summer squash). I usually make this with a combo of both squash and zucchini.
I use the jumbo zucchini from my garden. I sprinkle (okay completely cover) the breaded zucchini with mozzerella cheese at the end of the cooking and serve over paste with marinara sauce. This is the perfect sub to chicken or eggplant parmesan. :)
I have been making these for a while. I always add a little salt & pepper, garlic powder, oregano and basil. I use panko rather than bread crumbs and add more cheese than it calls for. I also mix zucchini with about 1 TBS olive oil before coating with cheese/panko mixture.
i'm 13 and i made these and they were so easy and delicious ill be making these again!!!!Im used to eating fried but i like these alot more and theyre so much easier to make
These were a hit at our BBQ. I added garlic powder and a little extra Parmesan cheese to the breadcrumbs, as others suggested, and served with marinara sauce. I seem to always have an excess of zucchini from my garden, so I'll definitely be making these again, even when not entertaining, and just to eat at home!
These are outstanding, I loved them! I have to be honest, I am a big fan of breaded deep fried zucchini, and really thought I wasn't going to be fond of these. I was so wrong, I can't believe how tasty and crisp these are being that they are baked. I did add some garlic powder to the breadcrumb mixture, and I used a bit of olive oil to grease my baking sheet. I served these with marinara sauce and low fat ranch dressing for dipping. These will be made very often this summer using zucchini from my garden. Thank you so much for sharing this recipe :)
So yummy. I used plain bread crumbs and added 1 tsp of Italian seasoning and 1/2 tsp of garlic powder. I baked them on oiled parchment and had no trouble with the crust falling off. After 6 minutes per side at 475* my thin slices were crispy.
VERY GOOD!!! I doubled the bread crumb mixture and added powdered garlic plus extra parmesan cheese. My 15yr old son who doesn't eat zucchini loved it! Great with ranch dressing. Taste like restaurant style fried zucchini appetizers.
I was looking for a side dish to go along with the grilled steaks I had planned for dinner. I used Panko crumbs. I didn't have any Parm cheese so I just used salt, pepper and oregano. the tops browned up really nice but when I went to turn them, all the topping fell off. GGRRR what a waste! They did taste good but I will not be making these again.
I thought these sounded like a great idea instead of the fried version. Once I made them - there was a lot left to be desired. I did it exactly according to the recipe instructions but it definitely was lacking taste. It could have used some more spices, maybe just garlic. The cooking time needs to be added to also, because 10 minutes was not enough. I kept them in for about 8 minutes on each side.. and even then they were barely done. They weren't horrible.. but I don't think I will try making them again anytime soon.. and I will read some suggestions in the reviews before I do!
We thought these were pretty good. Next time though I will add a little salt to the breading mix. Kinda missing something without it.
THE BEST!I've always had the fried zucchini my whole life, but not after this! I did take the advice of others and increased the seasonings...I added a packet of dry Italian dressing to the breadcrumb mixture and some garlic powder as well. I also did not slice the zucchini as thick as the ones in the picture. When I baked them, I sprinkled with fresh parmesan and drizzled (slightly!) with olive oil and baked longer (20 min or so) then the recipe called for and they turned out perfect! My step daughter who doesn't like zucchini, loved these! Will definitely be making again! I would have to say the prep time is longer then the 5 min stated, but worth it. Thanks for the recipe!
These "chips" are awesome. My husband now loves zucchini. I've passed this recipe along to friends. Everyone agrees -- it's the best. I do what the other reviewers' said -- spray with cooking spray (olive oil spray) for crispiness.
Yum!!! What a great recipe! I love fried veggies. This gives a similar flavor (even better depending on the mood I'm in), but leaves out all the fatty oil. I did as A Cook in Houston suggested and sprayed with cooking spray to make them crispy. It did the trick, and they turned out great! This will go on my favorites list!
These turned out fantastic! We all ate them! I had a huge zucchini from our garden and this was great! Used half panko/ half bread crumbs to give an extra crunch. Also added some garlic powder, Italian seasoning, and some onion powder to the crumbs/cheese mix. I had to make a second batch of the dry mix since we ran out half way thru. Probably will double that part if I have another huge zucchini again! Really yummy!
Wunnerful! I used panko bread crumbs with the addition of onion powder, garlic salt, 1/2 tsp cayenne, and some Italian seasonings. The kids, ages 10 and 8, are busy dipping the very skinny slices into ranch dressing. The heat in the cayenne tends to build up if you're not accustomed to it, so the ranch dressing helps cut the heat. Thanks for the post; I added a yellow squash and will consider adding a skinny Japanese eggplant! Will put in my keeper file.
I only used my toaster oven to cook these and quickly realized I'd need a full sized cookie sheet but didn't have time to wait 15 minutes for the oven to preheat. So I fried the rest in a little olive oil in a skillet. Believe it or not, both I and my husband (who LOVES fried food) thought the oven ones were better. The zuchinni was more tender on the inside and the batter was crunchier on the outside. Unlike other reviewers (okay, I only read two), I thought they were a little bit of a pain to make BUT I enlisted my kids who had fun doing it and were a big help. Plus, now that I see how yummy the baked ones are and relatively healthy, I will make these again. It's so great to have a new way to make zuchinni.
These were good - a lot less mess than frying them. The one problem I had was that when I made them as directed the breading didn't stick well at all. The second time I made them, I dipped them in flour first, then egg, then the bread crumbs and it worked a lot better. I also used Italian seasoned panko crumbs. Yummy!
Fabulous recipe, great reception from 50 people for lunch today. I used fresh grated Reggiano Asiago cheese. I did increase the herbs a bit as per other reviews. Thanks for the recipe.
I was very pleased with this recipe, but only after I took into consideration all the other tips. I used a baking stone and sprayed lightly with cooking spray. I also added red pepper flakes, garlic powder, and Emeril's essence to the mix and salted after baking. Using an entire egg, not just the whites, seemed to work fine for me for getting the crumbs to stick. Also, I used a yellow zucchini--very tasty results. Update 9-2-10: I now make this all the time for "fried" green tomatoes in the oven and get requests for it all the time. And I always add chipoltle powder too. Yummy for zucchini, green tomoatoes, and yellow squash!
Made this last night along with the Balsamic Chicken *from A.R* and it turned out fantactic! My wife an I both enjoyed this immensely. I used whole egg instead of just egg white and added minced garlic and chilli pepper flakes to the bread crumb mixture for a little bit of extra flavour. Just as a heads up, make a little bit more of the bread crumb mixture that you think you'll need/than the recipe calls for. (The zucchini takes on quite a bit after being dunked in egg.) TY for this recipe. We'll definitely be enjoying this one again!
We liked these very much. I put a lot more parmesan cheese on them though. Don't forget to oil your pan. I forgot and they stuck, big time but we still very tasty. Will definitely be making these often. Gave these 4 stars because I save 5's for knock your socks off - to die for recipes.
This was a great recipe! Good taste, great cooking method, good way to use up your zucchini and add a healthy side dish to grilled burgers or dogs. I suggest adding about 1 tsp. dried or 1 tbsp. fresh of your favorite herb. I tried both oregano and thyme Rosemary would also work, as would chives. YUM!
were very yummy!! threw in some extra seasonings to kick up the breading mixture. I also addesd fresh parmasean shaving on top after flipping them for they would have a golden brown cheesey top. They were delicious!
LOVED this! I followed the recipe exactly, and only had one problem-there just wasn't enough egg or breading to do my whole zucchini(I halved the recipe). I will make this again and just halve the zucchini and nothing else. I may add some seasonings too, this recipe is one I think will be fun to play with!
This was a great side dish for our pasta dinner. I made a few changes. I only had one egg, so I added 1T of water to it. I didn't have enough breading to cover the zucchini. I ended up using 1C plain bread crumbs, 1t Italian seasoning, 2t minced garlic, 8 chopped fresh basil leaves, and 4T grated parm. After baking for 5 min., I flipped them over and sprinkled each piece with fresh shredded parm, then baked for another 7 min. Delicious! My 10 year old loved it. The crumbs left on the baking sheet were tasty when sprinkled over the pasta.
This is a good base recipe. I cut this recipe in half for a trial run and made my own bread crumbs from low-carb bread. I think this could use some spices, perhaps some homemade taco seasoning, cajun seasoning or italian seasoning. I might add more parmesan cheese next time. I like the way this recipe prepares zucchini that's not over greasy or smothered in cheese sauce. I served it with my zesty ranch dip. Very nice.
I made this last night. I followed the recipe, although I ended up doubling the breading, and I used a whole egg and probably could have used two. I did follow another reviewers tip to spray each side with cooking spray, which was supposed to make these crisp. They didn't get close to crisp. They were good, and I'd make them again, but if you're looking for crisp, forget it.
Very good! My 14 month old toddler managed to eat at least half of them - good way to get him to eat zucchini without having to fry it! I also added the garlic powder and sprayed with cooking spray. If there was a crowd you may need to make quite a few to feed everyone.
These were good and I'll make them again since they're pretty easy. I dipped the zucchini in flour first, then egg (I used Egg Beaters), then breadcrumbs. Then I re-dipped into the egg and coated a 2nd time. So they were completely covered. I did the same for sweet potato chips too. Both types were yummy!
I tried this recipe and 475 degrees is way too high. In the first 5 minutes it was burnt on the top. It is NOT my oven.
Made these for our appetizer and served with marinara sauce. Even the kids loved these and I wish I had made more! Will be making these again for sure.
Quick, easy, & yummy.
These are so good! I used Panko instead of seasoned bread crumbs so just added some no salt garlic herb seasoning. I also decided to use the whole egg. I baked them on parchment paper at the suggested temp/time without turning them and they turned out perfectly crispy on the outside. Thanks for sharing a great recipe!
These are fantastic, but I also had a little problem with them turning in actual CHIPS but they were still good not quite as crispy.
Very easy to make and is "Oh So Good". If you like spice,add a little cayenne pepper.
Mmm... these were great. I love zucchini.
Good recipe for something else to do with all the garden zucchini. This was a great appetizer before dinner with guests. Thanks for the recipe!
These turned out ok. They didn't have a lot of flavor. I probably need to spice up the bread crumbs a little more next time.
These were so good...and healthy! A little time consuming to dip in the egg whites and cover with the dry mix, but they turned out so tasty, especially dipped in ranch. Even non-veggie people liked them!
Delicious ! Hubby made this for dinner as a side dish and we loved the ease of preparation as well as the taste Thanks, Kris.
Instead of using egg whites, I use that fat-free cartoned egg substitute. I add a little bit of salt (it needs it!), and I prefer the zucchini to be sliced a little thinner, more like 1/8". It's a time-consuming recipe if you have lots of zucchini you're dipping-and-dipping-and-baking, but they're pretty tasty! It also took a little longer for them to brown up. My husband liked them, our daughter wasn't impressed (pretty standard kid response to veggies, I think!), and I thought they were fine. I think they'd be better with a little cheddar or maybe mozzarella sprinkled on top and melted. Thanks for the recipe, Kris! :)
Made these for dinner last night - my only modifications were that I added about a teaspoon of olive oil to the egg white mixture, used panko bread crumbs, added a wee bit of garlic powder to the crumb mixture, and didn't flip them. They were absolutely perfect - crispy & delicious!
These are so simple to make and absolutely delicious. I will be making these regularly as I seem to have an abundance of zucchini.
Very good. I cut the zucchini into wedges instead of discs, and dipped it into a marinara sauce. Good, and quite healthy, too!
These were awesome! Even my picky kids who do not like veggies devoured these dipped in Ranch dip. Yum! I changed things up just a little bit to add flavor. I sprinkled the Garlic & Wine seasoning from The Melting Pot restaurant into the Italian seasoned bread crumbs. Delicious! These are a definite keeper! Thank you for a great recipe!
Very Yummy!! A great way to use zucchini. After reading other posts I added extra parmesan cheese and some garlic powder and basil. Hubby and I both enjoyed them, but did not finish the entire zucchini I prepared. The true test will come tomorrow when we try to reheat them in the toaster oven. If they are just as good day two it's a winning recipe in this house!!!
Good recipe, added a few extra ingredients for my family's taste. Added 1/4 tsp each of garlic and onion powder, used italian seasoned bread crumbs, and 3 TBSP freshly grated parmesan cheese. Great dipped in ranch dressing.
These were simple enough and tasty. I took one reviewers suggestion and sliced them a bit thinner (about 1/8 inch) and they turned out crisp. I also used panko bread crumbs as I like their crunch better.
Even after adding a lot of spices, these weren't very flavorful. I doubt I will make these again.
Family loved them, but I miss the fried ones. Good healthier alternative.
These are awesome! My whole family loved them. They are even great reheated in the toaster oven the next day.
After reading the reviews I made it for the 1st time...I used breadcrumbs, a package of dry italian salad dressing mix, and Parmesan cheese. The baked zucchini came out fabulous !!! Love it ! I will definitely make it again:)
I gave this a 4, because I had to read back to get tips on making them better (increasing the cheese, adding more spices, etc.). I used gluten-free sundried tomato bread to make the crumbs and they came out very yummy.
These are quite good, and better than I expected! I found the seasoned bread-crumbs a little stale tasting (it was a new container), so next time I might use plain and add my own seasoning; I also thought they could use a bit of salt despite the parmesan. Still, though - my two year old voluntarily ate some, so I'm not complaining! Thanks for the recipe!
Delish! So easy to make and so tasty. I must confess like other reviewers, that I added a little garlic powder to the breading. Baked 5 Minutes, turned them over and baked another 8 or so minutes...crispy, tasty just great!
Excellent! I used whole eggs instead of just egg whites since I didnt want to hassle with it and they turned out perfect. Crispy and very tasty! I doctored up the breadcrumbs a bit and added extra parmesan. So good--such a flashback to the 80's when we would eat zucchini sticks at happy hour. Love these!
Everyone enjoyed these, they are light and crisp. I added more seasonings as recommended in many reviews....I think the chips would have been lacking flavor if I hadn't done that.
I made this for the first time and they were just OK. Next time I would cut the chips thinner and season them with bread crums, cheese and chives. I would also let them bake a little longer - The crispier the better!
Love this recipe. I so look forward to my neighbor bringing me lots of zucchini so that I can make zucchini chips. Served with a side of marinara dipping sauce, and yum. I make these often and will continue doing so.
Family loved them, but I miss the fried ones. Good healthier alternative.
They were good but mine didn't get very crispy. Need to add some salt. We used both parm. cheese from the bag and from the shaker.
All I can say is "YUMMY". I could not stop eating these! I too added hot sauce and I used panko crumbs and some parm cheese. I would recommend adding just a little salt before baking. Thanks for a GREAT recipe!
Nice change from the usual but I just wasn't awed by the recipe. You will need to spice up the bread crumb mixture or the zucchini will taste a little bland. I used Panko and mixed in pepper, salt, garlic powder and Italian seasoning. Baked them for about 20 minutes. I will make this again.
We all loved these. I cut the zucchini lengthwise and used italian bread crumbs with the parm. Will definitely make again. REALLY EASY!
I shouldn't give this recipe 5 stars because these things are so addictive, but I'm giving it 5 stars because these things are so addictive. For me, thinner is better...they're crispier, and I put the cut zucchini on paper towels first to absorb as much liquid as possible.
Great! I only had panko bread crumbs, so used those seasoned with a garlic spice mix and extra parmesan and they turned out nice & crunchy. My family loved these, and our 7 year old proclaimed them to be the BEST way to eat zucchini!
I was skeptical at first about this recipe, but thank God I tried it. Like some of the other reviews, it helps to 'doctor up' the bread crumb mixture a bit. A little extra cheese and some garlic powder or other mixed seasoning (ie Mrs Dash or Penzey's Sunny Paris blend) gives it some extra flavor. My family ate these up in no time and asked where the rest was! They were so good. I also used panko bread crumbs for a crispier texture. Yum! Can't wait to make them again.
Delicious! Followed as written. Excellent with freshly grate Parm. I did need to bake for a bit longer than suggested...about 22 minutes total.
These were just okay. The definitely need seasoning - salt, onion powder, garlic.
I sprinkled some garlic powder into the breadcrumbs, and squeezed fresh lemon juice on top of the chips before putting them into the oven, which gave them a nice tang. This was a wonderful summertime recipe that we all loved.
These were really good! Advice used from other reviews: add garlic,more cheese, and italian seasonings to the bread crumbs and spray when turned over. I then sprinkled about 1 1/2 Tbsp more cheese over all of the chips before putting them in the oven. MY 10 YR OLD PICKY STEP SON ATE SOME!!! They did get a little soggy as they cooled, so eat them like french fries - before the rest of your plate of food.:)1/16/09 update: Used 2- 1.5" by 7" zucchinis, sliced on mandoline using 5mm setting, let set in refrigerator 30-40 min and cooked about 20 min total. (this made 1 large cookie sheet full)WONDERFUL and the breading/topping stuck very well. Bumped up to 5 stars! The kids (ages 10/12) polished them off BEFORE the tator tots I made as my back up plan!!!
These were a hit. Will be making these again soon.
They are very good right from the oven and thought I found a winner but then eating them after they've cooled and/or the next day, well not quite so great. Good way to use up zucchini but I'd say it's one of those recipes you'd need to eat right away while fresh and hot. Thanks
Nice change from chips, will make often. Thanks for sharing.
So good!!! I love ordering this out and I absolutely love that I can make this more healthy! I used Italian flavored bread crumbs and left over Panko (added season salt for more flavor) and used egg substitute. I'm SURE I used more of both than the recipe called for in order to make this more breaded. Also, make sure to press the "egged" zucchini into the mixture and then used up the remaining mixture, topping the zucchini with it. Very tasty!!!
These were really good, especially with some lemon juice sprinkled on them. You have to watch close so they don't burn.
I mixed panko and seasoned bread crumbs and added a bit of parm cheese, along with garlic and more seasonings. I did follow the other suggestions to spray before baking and after flipping. Baked on parchment paper. Took these to party and they disappeared! Offered marinara and a fat free ranch dip to accompany - both were equally enjoyed. Will definitely make these again.
I have never made baked zucchini before. This was really good. Next time, I think that I will add some garlic salt just because I like it. Thanks for sharing:)
Very yummy, and a good way to use up zucchini from the garden. I ate an entire pan by myself! The reason for only granting 3 stars is because of the temperature and baking time. I found that the breading burnt, but on some of the thicker pieces of zucchini, they were still crunchy. I found that baking them at 425 for about 20 minutes worked out much better for me. Thanks for a great idea!
I never knew zucchini could be so popular! I added a little cayenne to the mix. Delicious.
Finally! A recipe that makes me *like* zucchini! I took others' suggestions, cut the slices thinner, added garlic powder and left to cook about 20 minutes (flipped half-way through) to let them get a little crispier. Husband has been put on a restricted diet, and these are a great alternative to chips!
YUM! I coated mine in flour and cornmeal and sprinkled parmesan on top. Baked 400 for 20 min or until desired firmness.
Delicious! Easier than fried and taste just as good and addictive too!!! Healthier option. Thanks.
These were a huge hit. I added a little more spice for kick.
Quick and easy. Tastes great. Don't try and substitute shredded parm (all I had)...it won't be as salty. I added a bit of red pepper powder into my breadcrumb mix and a bit of garlic powder. Great recipe.