| 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.
| 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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