Ingredients

2 large zucchinis, thinly sliced
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil spray
Indulge in a tasty and gluten-free snack with our Rice Cake topped with creamy Avocado and fresh Cherry Tomatoes. This simple and budget-friendly treat is not only delicious but also suitable for those following a gluten-free lifestyle, making it an ideal choice for a quick and affordable snack.

Instructions

1.Preheat Oven: o Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2.Prepare Zucchini: o Thinly slice the zucchinis into rounds. Pat them dry with a paper towel to remove excess moisture.
3.Create Coating Mixture: o In a bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix well.
4.Coat Zucchini Slices: o Dip each zucchini slice into the Parmesan mixture, ensuring both sides are coated. Press the coating onto the slices for better adherence.
5.Place on Baking Sheet: o Arrange the coated zucchini slices on the prepared baking sheet in a single layer.
6.Spray with Olive Oil: o Lightly spray the zucchini slices with olive oil. This helps them achieve a crispy texture during baking.
7.Bake: o Bake in the preheated oven for 15-20 minutes or until the zucchini chips are golden brown and crisp.
8.Cool and Serve: o Allow the zucchini chips to cool slightly before serving. Enjoy this crunchy and budget-friendly snack!

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