Zucchini chips are tossed with olive oil, lemon juice and seasonings, then topped with crumbled goat cheese.
When you've got an abundance of zucchini in your garden and you're looking for new zucchini recipes to try, pull this one out. It's a nice complement to chicken parmesan and Italian bread.
Baked Zucchini Chips
- 3 medium zucchini, sliced into 1/4-inch chips
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- Maldon sea salt or kosher salt and pepper to taste
- 2 oz. crumbled goat cheese
Preheat oven to 450 degrees. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes. Toss with goat cheese and serve immediately.
Serves 6.
Per serving: 93 calories, 7 g. fat (3 g saturated), 7 mg cholesterol, 5 g carbohydrate, 1 g fiber, 3 g protein, 8% Vitamin A, 40% Vitamin C, 4% calcium, 3% iron
The copyright of the article Baked Zucchini Chips in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Baked Zucchini Chips in print or online must be granted by the author in writing.
