Baked Zucchini Chips
by Susan Arruda
Yield: 4 Servings
2 medium sized zucchini, thinly sliced and uniform
2 tbsp. ground flax seeds
2 tbsp. cornmeal
1 tbsp. ground steel cut oats or ground oat groats (omit and use more cornmeal for a gluten free recipe)
2 tbsp. freshly grated Parmesan cheese
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. each black pepper and sea salt
1 ½ tbsp. olive oil (for brushing onto zucchini)
Combine the dry ingredients in a small bowl. Pour the olive oil into a separate bowl.
Brush the zucchini with olive oil and dip into the dry crumb mixture to cover both sides. Place the zucchini onto a baking sheet lined with parchment paper or foil.
Bake at 300 degrees Fahrenheit for 20 minutes. Set the oven to the broil setting and bake for an additional 5 minutes. Turn the oven back down to 300. Flip the zucchini and repeat the same procedure on the other side.